Appetizers by Michael Bonacini
(From Cook Like A Chef, FoodTV)
Prosciutto-Wrapped Breadsticks with Fig Dip
* 1/4 cup of finely chopped stemmed dried black figs – (60ml)
* 2 tbsp of balsamic vinegar - (30ml)
* 1/4 cup of water – (60ml)
* 1 tsp of sugar – (5ml)
* 1/2 tsp of Dijon Mustard (2.5ml)
* 1/2 tsp of fresh lemon juice – (2.5ml)
* 2 tbsp of fresh chives, chopped – (30ml)
* 18 x thin slices of Prosciutto
* 18 x breadsticks
1. Add dried black figs to a sauce pan and add in the balsamic vinegar, water and sugar and bring to a boil. Once it has boiled reduce heat and simmer till thick.
2. Pour the fig mix into a blender and add the Dijon, lemon juice and chives and pulse until coarsely mixed together.
3. Spread one side of Prosciutto ham slice with fig spread, fold lengthwise and wrap around breadstick. Repeat until all breadsticks have been wrapped.
4. Serve and enjoy!
Mango Shrimp Salad In A Springroll Cup
* 12 x Spring roll wrappers, cut each into 4 squares
* Vegetable oil
* 1/2 cup of mayonnaise – (125ml)
* 2 tbsp of fresh cilantro, chopped – (30ml)
* 5 tsp of fresh lime juice – (75ml)
* 2 tsp of mango chutney – (10ml)
* 1 1/2 cup of cooked, peeled, medium size shrimp, chopped coarsely – (375ml)
* 3/4 tsp Sambal olek (1.25ml)
* Fresh cilantro leaves
1. Preheat oven to 325°F – (160°C)
2. Brush wrappers with vegetable oil and place them oiled side down into mini muffin tin. Bake for 10 minutes and let cool completely while still in the baking tin.
3. Meanwhile, mix mayonnaise, cilantro, lime juice, chutney, and Sambal elek in a bowl. Add your chopped shrimp.
4. Place baked wrappers on serving platter and spoon in a 1 teaspoon of shrimp salad mixture into each cup. Garnish with cilantro leaves.
Capicolla and Asiago Pinwheels
1/2 cup of grated Asiago cheese
2 t chopped fresh thyme
2 t chopped fresh oregano
1 sheet of frozen puff pastry (use half a package)
2 t Dijon mustard
2 oz sliced Capicolla 1/2 inch diameter
1 large egg, beaten
PAM
1. Preheat oven to 400 F.
2. Mix the cheese & herbs
3. Lay out the puff pastry sheet and cut into 2 rectangles. Spread Dijon on one rectangle being sure to leave a 1 inch border on one long edge.
4. Use half of the Capicolla ham and form a layer of ham over the mustard. Spread half the cheese mixture on top of the ham.
Brush the border with egg wash then roll the pastry up starting at the side opposite the egg-washed border. Repeat the process with the other rectangle.
6. Wrap the rolls in plastic and chill seam side down for at least 30 minutes to 24 hours.
7. When ready to bake - line two baking sheets with foil and spray them with PAM.
8. Place the roll on a cutting board seam side down. Slice into 1/4 inch rounds. Brush the pinwheels with egg wash. Bake until golden brown, approx. 15 minutes.
9. Serve and enjoy.
(From Cook Like A Chef, FoodTV)
Prosciutto-Wrapped Breadsticks with Fig Dip
* 1/4 cup of finely chopped stemmed dried black figs – (60ml)
* 2 tbsp of balsamic vinegar - (30ml)
* 1/4 cup of water – (60ml)
* 1 tsp of sugar – (5ml)
* 1/2 tsp of Dijon Mustard (2.5ml)
* 1/2 tsp of fresh lemon juice – (2.5ml)
* 2 tbsp of fresh chives, chopped – (30ml)
* 18 x thin slices of Prosciutto
* 18 x breadsticks
1. Add dried black figs to a sauce pan and add in the balsamic vinegar, water and sugar and bring to a boil. Once it has boiled reduce heat and simmer till thick.
2. Pour the fig mix into a blender and add the Dijon, lemon juice and chives and pulse until coarsely mixed together.
3. Spread one side of Prosciutto ham slice with fig spread, fold lengthwise and wrap around breadstick. Repeat until all breadsticks have been wrapped.
4. Serve and enjoy!
Mango Shrimp Salad In A Springroll Cup
* 12 x Spring roll wrappers, cut each into 4 squares
* Vegetable oil
* 1/2 cup of mayonnaise – (125ml)
* 2 tbsp of fresh cilantro, chopped – (30ml)
* 5 tsp of fresh lime juice – (75ml)
* 2 tsp of mango chutney – (10ml)
* 1 1/2 cup of cooked, peeled, medium size shrimp, chopped coarsely – (375ml)
* 3/4 tsp Sambal olek (1.25ml)
* Fresh cilantro leaves
1. Preheat oven to 325°F – (160°C)
2. Brush wrappers with vegetable oil and place them oiled side down into mini muffin tin. Bake for 10 minutes and let cool completely while still in the baking tin.
3. Meanwhile, mix mayonnaise, cilantro, lime juice, chutney, and Sambal elek in a bowl. Add your chopped shrimp.
4. Place baked wrappers on serving platter and spoon in a 1 teaspoon of shrimp salad mixture into each cup. Garnish with cilantro leaves.
Capicolla and Asiago Pinwheels
1/2 cup of grated Asiago cheese
2 t chopped fresh thyme
2 t chopped fresh oregano
1 sheet of frozen puff pastry (use half a package)
2 t Dijon mustard
2 oz sliced Capicolla 1/2 inch diameter
1 large egg, beaten
PAM
1. Preheat oven to 400 F.
2. Mix the cheese & herbs
3. Lay out the puff pastry sheet and cut into 2 rectangles. Spread Dijon on one rectangle being sure to leave a 1 inch border on one long edge.
4. Use half of the Capicolla ham and form a layer of ham over the mustard. Spread half the cheese mixture on top of the ham.
Brush the border with egg wash then roll the pastry up starting at the side opposite the egg-washed border. Repeat the process with the other rectangle.
6. Wrap the rolls in plastic and chill seam side down for at least 30 minutes to 24 hours.
7. When ready to bake - line two baking sheets with foil and spray them with PAM.
8. Place the roll on a cutting board seam side down. Slice into 1/4 inch rounds. Brush the pinwheels with egg wash. Bake until golden brown, approx. 15 minutes.
9. Serve and enjoy.