I have long had a love affair with appetizers. Each small bite can be filled with simple or complex flavors .A couple years ago on a Saturday, I hosted a “cooking class” at my house for a half a dozen co-workers. The theme was “All Appetizers”. I put together a packet of the recipes and purchased all of the ingredients. Everyone just simply showed up and contributed money towards the ingredients.
For this particular cooking class, I set aside about 7 to 8 different recipes ranging from Thai Spring Rolls with Peanut Sauce to simple Brie and Chutney Cups. I served sparkling wine for everyone and we ate each appetizer along the way. By the end of the three hour time period, each person was quite satisfied.
Christine, who has worked for me for the past six years, was probably the most excited about the class. She took copious notes. Literally right after the class she drove to Trader Joe’s and purchased quite a few items to make the recipes for her family that night. To this day, she still makes a lot of the recipes from the class and has passed them along to her friends and family.
Last week, I had my annual team appreciation lunch. The Gorgonzola and Cherry Pastry Puffs were a complete hit with the entire team. It was such a simple appetizer that will impress any guest. Christine stayed after the lunch to help me clean up, which was a complete help. Before she headed out, she wrote down the recipe for the cherry puffs and made it that night for her family. It makes me smile from ear to ear to know that she loves my appetizer recipes so much.
Gorgonzola and Cherry Pastry Puffs
1 sheet frozen puff pastry, thawed
¼ C. Dried cherries, finely chopped
3 T. Cherry preserves
½ C. Crumbled gorgonzola
2 T. Pecans finely chopped and lightly toasted or dry roasted
Heat oven to 400 degrees. Spray 36 mini muffin cups with cooking spray.
On a lightly floured surface, unfold the pastry sheet. Cut the sheet into 6 rows by 6 rows to yield 36 1 ½ inch squares. Lightly press 1 square into each muffin cup, pressing the center to the bottom of the cup with your finger. Bake 10 minutes.
Meanwhile, in a small bowl, mix dried cherries and preserves until well blended, set aside.
Remove the pastry cups from the oven and with the handle of a wooden spoon, press the centers. Add a teaspoon of the gorgonzola cheese to each one, and then top with a ½ teaspoon or so of the cherry mixture. Sprinkle a few pecan pieces on each one.
Bake for 2 to 4 minutes or just until the cheese is melted. Carefully remove each one with a sharp knife and serve.
For this particular cooking class, I set aside about 7 to 8 different recipes ranging from Thai Spring Rolls with Peanut Sauce to simple Brie and Chutney Cups. I served sparkling wine for everyone and we ate each appetizer along the way. By the end of the three hour time period, each person was quite satisfied.
Christine, who has worked for me for the past six years, was probably the most excited about the class. She took copious notes. Literally right after the class she drove to Trader Joe’s and purchased quite a few items to make the recipes for her family that night. To this day, she still makes a lot of the recipes from the class and has passed them along to her friends and family.
Last week, I had my annual team appreciation lunch. The Gorgonzola and Cherry Pastry Puffs were a complete hit with the entire team. It was such a simple appetizer that will impress any guest. Christine stayed after the lunch to help me clean up, which was a complete help. Before she headed out, she wrote down the recipe for the cherry puffs and made it that night for her family. It makes me smile from ear to ear to know that she loves my appetizer recipes so much.
Gorgonzola and Cherry Pastry Puffs
1 sheet frozen puff pastry, thawed
¼ C. Dried cherries, finely chopped
3 T. Cherry preserves
½ C. Crumbled gorgonzola
2 T. Pecans finely chopped and lightly toasted or dry roasted
Heat oven to 400 degrees. Spray 36 mini muffin cups with cooking spray.
On a lightly floured surface, unfold the pastry sheet. Cut the sheet into 6 rows by 6 rows to yield 36 1 ½ inch squares. Lightly press 1 square into each muffin cup, pressing the center to the bottom of the cup with your finger. Bake 10 minutes.
Meanwhile, in a small bowl, mix dried cherries and preserves until well blended, set aside.
Remove the pastry cups from the oven and with the handle of a wooden spoon, press the centers. Add a teaspoon of the gorgonzola cheese to each one, and then top with a ½ teaspoon or so of the cherry mixture. Sprinkle a few pecan pieces on each one.
Bake for 2 to 4 minutes or just until the cheese is melted. Carefully remove each one with a sharp knife and serve.
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