Monday, January 19, 2015

Pillsbury Crostini Appetizers , 2 versions plus 2 other similar appetizers

Here are 2 great recipes from Pillsbury. I recently made a Savory Palmier recipe and it was delicious. I found these two that I adapted to use with the same dough as the Savory Palmier. These are very similar.
I'm impressed with Pillsbury's Crescent Recipe Creations Refrigerated Seamless Dough.
I don't have a name for these new ones, so I'll just refer to them as #1 and #2.

The first one has an Artichoke base and the second one has a Fig base. They can easily be served together at the same party.
I would also serve the recipes I posted for Ina Garten's Savory Palmiers and an Herbed Palmier. I'll re post those recipes at the end.

Pillsbury Crostini Appetizers:

Here's what you'll need for both recipes.
Preheat the oven to 375 degrees.
Sheet Pans lined with Parchment Paper.

Crostini #1:

3 oz. Cream Cheese, room temperature. (sometimes you can find a 3 oz container of Philadelphia Cream Cheese , otherwise use 1/3 C)
1 tsp Spicy Brown Mustard
1/8 tsp Black Pepper
1/4 C chopped Red Bell Pepper
1/4 C shredded Sharp Cheddar Cheese
1 TBS finely diced Onion
1 - 6 oz. jar of Artichoke Hearts, drained and diced.
1 8 oz. roll of Pillsbury Crescent Recipe Creations refrigerated seamless dough sheets.
2 TBS Bread Crumbs
2 tsp Olive Oil
16 slices of Black Olive

In a small mixing bowl with an electric hand mixer.
Cream Cheese
Mix well.

Fold in, by hand:
Bell Pepper
Cheddar Cheese
Stir to combine well.

Open the dough but do not unroll it.
Using a serrated knife, slice the dough into 16 slices.
Place the cut side down on the Sheet Pans, 2" apart.
Flatten slightly with the palm of your hand.
Using your fingers, make a slight indentation on the top of each one.
Spoon 1 heaping TBS into each slice.

In another small bowl:
Bread Crumbs
Stir to mix well.
Sprinkle evenly over the filling.
Top each slice with a Black Olive slice.

Bake for 11-15 minutes. The tops should be golden brown.
Serve immediately.

Crostini # 2:

The process for slicing, flattening and creating an indentation in each slice is the same as Crostini # 1.

In a small mixing bowl, with a blending fork:
3 oz. Softened Cream Cheese
2/3 C Crumbled Blue Cheese
Mix well and set aside.

In a saucepan on low heat:
1/4 C Orange Marmalade
2 TBS Balsamic Vinegar
Whisk well.

1 C (about 16 Dried Figs) chopped well.
Cook for 5 - 7 minutes, stirring often.
Remove from heat.

You'll need about 1 C of finely chopped Pecans.

Proceed with the directions in the first recipe for preparing the dough.

Top each slice in the following order:
1 tsp of the Cheese mixture
1 TBS of the Fig mixture
1 1/2 tsp chopped Pecans

Place them 2" apart on Sheet Pans.
Bake for 11-15 minutes.
Serve immediately.

peace in the Kitchen!

I was asked to bring a Finger Food to the Artist's Reception at a Gallery, where I have a wallhanging on exhibit. I found this great savory recipe. I've adapted the recipe , without changing the integrity of the original.
We also served this at our Christmas Open House.

Savory Palmiers

Here's what you'll need:
Preheat the oven to 400 degrees.
Sheet Pans lined with Parchment Paper.

1 package of Frozen Pepperidge Farm Puff Pastry, divided and thawed.
1/4 C Pesto
1/2 C Crumbled Goat Cheese
1/4 C Finely Chopped Sun dried Tomatoes in Oil, drained.
1/4 C Toasted Pine Nuts
Fine Sea Salt

Unfold one sheet of pastry on a lightly floured surface. Keep the second sheet refrigerated.
Roll it gently into a 9 1/2" X 11 1/2" rectangle.
Spread the sheet evenly with half of the Pesto.
Sprinkle with half of the Cheese.
Sprinkle with half of the Tomatoes.
Sprinkle with half of the Pine Nuts.
Sprinkle with Salt.

If you're unfamiliar with the folding process of a traditional French Palmier, research the method.
Here's a description of how to prepare the Palmiers.

Working with the long side of the sheet of pastry facing you, fold the front and back of the sheet half way to the center (1/4 of the sheet).
Continue and fold each side to meet the center of the sheet.
Fold again, in half.

Cover with Plastic Wrap and refrigerate. Keep the dough refrigerated until ready to use. It makes slicing easier.
Repeat the process with the second sheet of Pastry using the remaining ingredients.

Use a sharp knife and cut the cold rolls into 1/4" slices.
Place them 2" apart on the sheet pans.
Bake for 14 minutes.

Remove the pan to a cooling rack for 5 minutes.
Transfer the Palmiers to the rack to cool completely.

Peace in the Kitchen!

This is a twist on the famous French pastry. These Palmiers are savory, herbed and served as an appetizer or a side dish, to accompany an entree in place of bread.

Savory Herbed Palmiers:

1/3 C Packed Fresh Basil Leaves
3 Garlic Cloves, minced
1/4 C Olive Oil
1 sheet of Pepperidge Farm  Puff Pastry (from a 2 sheet package) Photograph to follow.
1 Egg, beaten
Grated Parmesan Cheese
Black Pepper

Preheat the oven to 400 degrees

In a Food Processor:
Olive Oil
Pulse to form a Pesto

On a lightly floured surface, roll out the pastry to a 15" X 12" rectangle.
Brush the surface with the Pesto.

Begin rolling the long ends of the pastry, rolling each side into the middle until they meet.
Brush the dough with a bit of egg where the rolls meet to secure the pastry.

Cut the pastry into 1/4" slices and place them on a parchment paper lined sheet pan.
Sprinkle with Parmesan Cheese.
Sprinkle to taste with black pepper.
Bake for 12 - 15 minutes. They will begin to puff and become golden brown.
Remove from the oven and immediately transfer the Palmiers to a serving platter. Serve hot, warm or at room temperature.

Peace in the Kitchen!

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