Beautiful Brie, Awesome Asparagus & Savory Olive Spread
These 4 appetizers will be your “go to” party and entertaining dishes. They’re all delicious and you can keep most of the ingredients on hand in your pantry and fridge. Each one can be whipped up in a matter of a few minutes.
Sweet & Spicy Brie
1 8 oz Brie (the white covering is part of the cheese and should not be removed)
Jar of Raspberry Jam
Hot Sauce (we like Siracha sauce)
1 sheet refrigerated pastry
1 egg + 1 t. water for egg wash
Lay the pastry out on a sheet of parchment on a baking sheet, place the brie on top.
Mix the Siracha into the jam (to taste) (about 1 teaspoon)
Fold the pastry up around the brie & seal. Brush on egg wash
If you want it to look like a galette, trim off about 3/4″ from pastry round & make 4 slices into it. Fold each 1/4 up around the brie allowing some of the filling to show. See photo above.
Bake at 400 for 15 to 20 min or until pastry is lightly browned & done. Cool slightly. Slide onto serving plate. Serve with crackers or toast points.
Brie with Fig & Walnuts
1 8oz Brie
Fig Jam
1/2 c. broken walnut pieces
Place the brie on top of a piece of parchment paper on a baking sheet.
Pour jam over and then walnuts
Bake at 350 for about 10 minutes. Do not overbake or the cheese will become too runny.
Slide onto a serving place. Serve with crackers or toast points. Try Ron’s homemade bread yummy toast points (see below).
Awesome Asparagus
1 lb. Asparagus, cut into 4″ spears
1/2 # sliced Muenster cheese
10 slices thin-sliced ham (cold cuts)
Blanch asparagus until barely tender (may use boing water or microwave. DO NOT OVERCOOK.
Lay ham slices down flat.
Place 2 spears of asparagus ( head to foot) on top
Cut cheese into 1/4″ – 1/2″ x 3″ pieces and place 2 slices on top of asparagus.
Roll ham around asparagus & cheese into a jellyroll shape.
Place in a casserole dish.
Heat in microwave until cheese melts. Do NOT overcook.
Place on a serving dish or leave in casserole dish.
Savory Olive Spread
1/4 C green stuffed olives
1/4 C. sun-dried tomatoes in oil (drained)
8 oz. whipped cream cheese
Chop olives and sun-dried tomatoes in a blender or food processor (pulse). Add cream cheese, mix together. Serve with Ron’s crispy toast or crackers.
This can be made well ahead. It holds very well in refrigerator or can even be frozen.
Ron's Crispy Toast Squares
This toast is best made with homemade bread which I make about once or twice a week. It may also be made from any bread or baguette slices but the texture & consistency of my homemade bread is what makes it so good. I would advise to use a more dense bread if using purchased bread.
Cut bread into slices about 1/4″ thick. Place slices on baking sheet. Brush with olive oil and sprinkle with Montreal Steak Seasoning.
Bake at 350 for about 10 minutes or until bread becomes dry and crisp. Watch carefully -can burn easily. Ron usually burns at least 1 tray!
Delicious accompaniment to soups, salads and almost any meal. They can be addicting!!
These are all really delicious and great for entertaining!
Thanks for the recipes Rita!! Julie Hall