Asparagus Parmesan Puffs - Makes 35 - 40

A signature hors d’oeuvres for all occasions, both casual and elegant.

Puff Pastry
1 sheet puff pastry, thawed
¼- 
½ cup butter, melted
½ teaspoon garlic salt
¼ cup grated Parmesan cheese

  • Smooth out the folds of the thawed puff pastry sheet with a rolling pin on a dry surface.
  • Brush the pastry with butter until completely coated. (There should be remaining butter.)
  • Sprinkle with garlic salt and Parmesan cheese.
  • Cut the pastry horizontally with a sharp knife into 8 strips about 1½ inches wide.
  • Cut the pastry vertically into 2½ -inch strips.

Asparagus
40 fresh asparagus spears, medium thickness
Remaining butter
from above plus additional, if needed
8 tablespoons grated Parmesan cheese
1 teaspoon salt

  • Wash the asparagus and pat dry completely.
  • Cut into 4-inch tips.
  • Place one spear at a time lengthwise on the 2 ½ x 1 ½-inch puff pastry.
  • Roll tightly stretching the pastry around the asparagus.
  • Seal the seam tightly and smooth out the pastry with your fingers.
  • Place seam-side down in a single layer on a baking pan with rims lined with deli wrap sheets or waxed paper.
  • Brush generously with remaining butter and generously sprinkle with Parmesan and garlic salt.
  • Cover tightly with plastic wrap and refrigerate overnight.

To Serve

Vegetable spray

  • Preheat oven to 425 degrees.
  • Spray a baking sheet with rims with vegetable spray.
  • Place 12 asparagus well spaced on a baking sheet.
  • Place on the middle rack of the heated oven.
  • Bake for 10-15 minutes or until golden brown.
  • Remove from the oven.
  • Arrange on platter garnished with a non-toxic flower or herb bundle, allow to cool slightly and serve.

Lyon Real Estate
www.TomandNancyHarvey.com   916 599-3018  
© 2008 Nancy Dowd Harvey All Rights Reserve

 

Bruschetta with a Twist - Serves 8

Pronounced either (broo-SKEH-tah) or (broo-SHEH-tah), this traditional Italian garlic bread originates from bruscare meaning “to roast over the coals.” Served with a variety of toppings, it has become a favorite of North Americans as well.                                                                                             

Tomato Basil Topping
8 ripe Roma tomatoes, peeled and diced’
½ cup extra-virgin olive oil
2 cloves garlic, minced
8 fresh basil leaves, torn into pieces
1 teaspoon sea salt
½ teaspoon cracked black pepper

  • Combine ingredients and set aside 1-4 hours.
  • Serve as an accompaniment to the grilled bread.

Tapenade
1 ½ cups black and green olives, pitted and roughly chopped
1 ½ tablespoons chopped capers, rinsed
1 tablespoon Italian flat-leaf parsley, chopped
1 ½ -2 teaspoons garlic, minced
2-3 tablespoons extra-virgin olive oil
½-1 teaspoon anchovy paste, optional
Salt and pepper to taste

  • Combine all ingredients in a glass bowl, stir and season to taste.
  • Serve as an accompaniment to the grilled bread.

The Grilled Bread
1 loaf of Italian ciabatta​
2 cloves of garlic, peeled and halved
½ cup extra virgin olive oil
Sea salt

  • Heat the gas barbecue or oven broiler to medium.
  • Cut the loaf in half lengthwise.
  • Dip your fingers in the olive oil and rub over the entire surface of the bread.
  • Grill with the interior side down until golden.
  • Remove the bread from the heat.
  • Rub the garlic on the toasted bread.
  • Sprinkle with sea salt.
  • Cut with a serrated knife into 1 to 1 ½-inch slices.
  • Serve with Tomato Basil and Tapenade toppings.

Lyon Real Estate
www.TomandNancyHarvey.com​   916 599-3018   
© 2008 Nancy Dowd Harvey All Rights Reserved