I’ve been trying some recipes from a new cookbook called The Ultimate Appetizers Book by Better Homes and Gardens, and I share with you two goodies. I’ll be breaking these out again on every holiday from here to 2011…
{featuring the Wilton Tilt’N Mix, silicone baking mat, and pastry wheel
Ricotta Puffs
1 17.3-oz. pkg. frozen puff pastry (2 sheets), thawed
1/2 cup ricotta cheese
1/2 cup chopped roasted red sweet pepper
3 Tbsp. grated Romano cheese
1 Tbsp. snipped parsley
1 tsp. dried oregano, crushed
1/2 tsp. pepper
Milk
Grated Romano cheese
1. Preheat oven to 400. Combine ricotta, sweet pepper, 3 T. Romano cheese, parsley, oregano, and black pepper.
2. Unfold pasty sheets on lightly floured surface. Cut each pastry sheet into nine 3-inch squares.
3. Moisten the edges of each square with milk. Spoon 2 t. filling onto half of each square. Fold each square in half diagonally over the filling to form a triangle. Seal edges by pressing with the tines of a fork. Using fork, prick holes in the top of each pastry puff. Brush with milk. Sprinkle with additional Romano cheese, arrange on baking sheet.
4. Bake for 20 minutes or until golden brown. Transfer to wire rack, let cool for 5 minutes, serve warm.
{featuring the Wilton Tilt’N Mix Bowl}
Creamy Dried Tomato Spread
1/3 c. dried tomato (not oil packed)
4 oz. soft goat cheese
4 oz. cream cheese, softened
1/4 c. snipped fresh basil
3 cloves garlic, minced
1/8 t. ground black pepper
2-3 T. fat-free milk
mini toasts and/or crackers
1. Cover dried tomato with boiling water. Cover and let stand for 10 minutes. Drain tomato, discarding liquid. Finely snip tomato.
2. Combine tomato, goat cheese, cream cheese, basil, garlic, and pepper. Stir in enough milk to reach spreading consistency. Cover and chill for 2-8 hours. Serve spread with toasts.
I took both of these appetizers to my book club and they were well received. I am still munching on the dip and loving it! These will both be great for Thanksgiving Day appetizers. Enjoy!
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