Wednesday, November 30, 2011

Holiday Appetizers

Tortellini Caprese Bites
adapted from Southern Living December 2011
note from the photo I had to adapt original recipe using ingredients that I had on hand. I used pieces of fresh mozzarella but balls would have looked closer to the picture in magazine. Lastly,I had to use 12 inch skewers because I did not have 6 inch ones. Both recipes super easy and very yummy!  
  • 1- 9-oz. package refrigerated cheese filled tortellini I used a larger package that contained both cheese and spinach tortellini for more color
  • halved grape tomatoes if large ones or whole if smaller ones
  • fresh mozzarella balls-fresh mozzarella pieces
  • 6 inch wooden skewers
  • dried basil
  • grated Parmesan cheese

  • Thread skewers alternating the ingredients
  • Place skewers in glass baking dish
  • Drizzle with Basil vinaigrette/ make your own/ choose one from store
  • Refrigerate two hours
  • Shake off vinaigrette dressing and place on serving platter
  • Grate fresh Parmesan cheese over top and sprinkle crushed dried basil

Basil Vinaigrette
makes 1-1/2 cups
  • 1/2 cup white balsamic vinegar
  • 1/2 tsp. Kosher salt 
  • 2/3 cup extra virgin olive oil
  • 6 TB. chopped fresh basil

Mini Brie Fillo
  • 1 package mini fillo shells (I used Athens brand)
  • brie cheese 
  • jelly-I purchased two kinds at a gourmet cooking shop- Strawberry Rosemary and Ginger Pear but  Fig Chutney would be another good option
  • Directions:
  • Place shells on a cookie sheet
  • Remove outside skin on Brie cheese
  • Cut in small pieces depending on how many shells cooking
  • Place small piece of cheese in each shell
  • Bake for 4 minutes 
  • Add 1 small dollop of jelly on each piece of cheese
  • Return to oven bake 2 minutes longer-serve immediately

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