Cream Cheese-and-Olive Biscuits With Olive-Parsley Spread

Party Hors d,Ouevres : Cream Cheese-and-Olive Biscuits With Olive-Parsley Spread

Ingredients

• 2 1/4 cups all-purpose baking mix
• 1 (3-ounce) package cream cheese, softened
• 1/3 cup buttermilk
• 1/2 cup green olives, chopped
• 1 (6-ounce) jar pitted kalamata olives
• 1 tablespoon capers, drained
• 1 garlic clove, pressed
• 1 tablespoon chopped fresh parsley
• 2 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• 1/4 teaspoon black pepper
• 1 (3-ounce) log goat cheese or package cream cheese, softened

Preparation

• Pulse first 4 ingredients in a food pro-cessor 3 to 4 times or until combined.
• Turn dough out onto a lightly floured surface. Pat dough to a 1/2-inch thickness; cut with a 2-inch fluted cutter. Place on ungreased baking sheets.
• Bake biscuits at 425° for 10 minutes or until golden.
• Pulse kalamata olives and next 6 ingredients in a food processor until combined.
• Split biscuits in half, and spread cut sides evenly with goat cheese; top with olive mixture.
• To make ahead, bake biscuits as directed. Cool completely on baking sheets on wire racks. Cover and freeze until firm. Place biscuits into zip-top plastic freezer bags; freeze up to 2 weeks. Remove from freezer; place on baking sheets, and let stand 30 minutes. Bake at 325° for 7 to 10 minutes. Prepare olive-parsley mixture as directed. Place in an airtight container; freeze up to 2 weeks. Thaw in refrigerator 24 hours. Stir before serving. Enjoy!

Prosciutto Crostini With Lemony Fennel Slaw

Prosciutto Crostini With Lemony Fennel Slaw

INGREDIENTS

• 24 thin slices baguette (from 1 small loaf)
• 3tablespoons olive oil
• 1 small fennel bulb—quartered, cored, and thinly sliced
• 2tablespoons chopped fresh flat-leaf parsley
• 1tablespoon fresh lemon juice
• kosher salt and black pepper
• 1/2pound thinly sliced prosciutto

DIRECTIONS

Heat oven to 375º F. Place the baguette slices on a baking sheet and brush with 2 tablespoons of the oil. Toast until golden, 10 to 12 minutes.
Meanwhile, in a small bowl, combine the fennel, parsley, lemon juice, the remaining tablespoon of oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
Divide the prosciutto evenly among the toasted baguette slices and top with the slaw. Enjoy it!

Mushroom-Polenta Diamonds

Mushroom-Polenta Diamonds
INGREDIENTS

• 6 ounces shiitake mushrooms
• 1 tablespoon unsalted butter for more baking sheet 
• 1 small onion, mince
• 2 tablespoons port or dry white wine 
• 6 tablespoons heavy cream 
• 1 teaspoon coarse salt
• Freshly ground pepper 
• 1 cup instant polenta 
• 1/2 cup freshly grated Parmesan cheese (2 ounces) 
• 2 roasted red bell peppers,
• Mascarpone cheese, 

INSTRUCTION

STEP 1
In a food processor, pulse mushrooms until finely chopped. Melt butter in a medium skillet over medium heat. Add onion; cook, stirring occasionally, until softened, about 4 minutes. Add mushrooms; cook until softened, about 3 minutes. Add port, and stir until evaporated. Stir in cream; simmer until mixture is thick, about 3 minutes. Season with salt and pepper. Remove from heat; let cool.
STEP 2
Butter a 10-by-15-inch rimmed baking sheet; set aside. Boil 1 quart water in a large saucepan; add 1 teaspoon salt. While whisking constantly, gradually add polenta. Reduce heat to a simmer; cook, whisking constantly, until soft and all water is absorbed, about 5 minutes. Stir in Parmesan. Immediately transfer to prepared baking sheet; spread evenly. Let cool completely; cover with plastic wrap, and refrigerate until ready to proceed. Polenta can be made up to 1 day ahead.
STEP 3
Halve the polenta crosswise. Carefully transfer one half, smooth side down, to a clean work surface; spread mushroom mixture on top. Place remaining polenta half, smooth side up, on top; trim edges.
STEP 4
Cut polenta lengthwise into 3/4-inch-wide rows; cut rows at an angle to form 1-inch-long diamonds. Place on parchment-lined baking sheets. Wrap in plastic wrap; freeze until ready to use, up to 6 weeks.
STEP 5
To serve, preheat oven to 425 degrees. Transfer sheets to oven. Bake diamonds, rotating sheets halfway through, 12 to 15 minutes. Garnish each with bell pepper and a dab of mascarpone, if desired. Serve warm.

Tuna-Apple Mini Melts

Tuna-Apple Mini Melts

Ingredients

• 1 cup mayonnaise
• 1/2 cup diced Pink Lady apple*
• 1/3 cup finely chopped celery
• 2 tablespoons minced red onion
• 1 hard-cooked egg, peeled and chopped
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly cracked pepper $
• 2 (12-oz.) cans solid white tuna in spring water, drained and flaked
• 3 (1.9-oz.) packages frozen mini-phyllo pastry shells, thawed
• 12 deli Havarti cheese slices, cut into 4 pieces each
• Garnish: thin Pink Lady apple slices

Instruction

1. Stir together first 8 ingredients in a medium bowl. Stir in tuna. Cover and chill 1 hour.
2. Divide mixture among phyllo shells (about 1 Tbsp. each), and place on a 15- x 10-inch jelly-roll pan. Top with cheese pieces.
3. Preheat broiler with oven rack 5 1/2 inches from heat. Broil tartlets 1 to 2 minutes or until cheese is melted. Serve immediately. Garnish, if desired. Enjoy !