The new year is underway! In trying to decide what to take to the celebration we attended at our friend’s home here on the beach I thought of many different things I could prepare. Ultimately I chose three of them and made a platter of finger foods that turned out to be yummy and perfect for the occasion! I’m sharing what I made as well as the recipes. This was a great trio of dishes to present on a large platter for friends to enjoy! Let me know if you try any of these……I think they are divine!
Roasted Chickpeas
Bleu Cheese Pecan Ball
Mediterranean Palmiers
Roasted Chickpeas
This simple recipe comes straight from Martha Stewart Living. I have heard of roasting chickpeas and intended to try it way before now. I had the ingredients in hand and thought it would be the perfect little crunchy accompaniment to the rest of the dishes. I was not wrong!
1/4 cup extra virgin olive oil
2 cans chickpeas, rinsed, drained, and patted dry
1 teaspoon cayenne pepper
1 tablespoon cumin seed (I used powder and it worked perfectly)
Coarse salt
Preheat oven to 450 degrees. Pour olive oil on a rimmed baking sheet and place in oven until oil is hot, 3 minutes. In a medium bowl, combine chickpeas, cayenne pepper, and cumin. Season with salt and toss to combine. Place chickpea mixture on hot baking sheet and spread in a single layer. Bake until chickpeas are crisp, 10 to 12 minutes. With a slotted spoon, transfer to paper towels and let cool slightly. Serve warm.
Bleu Cheese Pecan Ball
1 8 ounce package cream cheese
2 tablespoons butter
1 tablespoon fresh lemon juice
1/4 teaspoon Worcestershire sauce
3 dashes Tabasco hot sauce
1/4 teaspoon coarse salt
dash of ground white pepper
6 ounces Buttermilk Bleu Cheese
1 shallot, minced (about 1 tablespoon)
2 teaspoons brandy (optional)
1 cup toasted pecan pieces
Water crackers for serving
Place butter, cream cheese, lemon juice, Worcestershire sauce, hot sauce, salt and pepper in the bowl of an electric mixer with the paddle attachment. Mix to combine. Stir bleu cheese and shallots into the mixte, add brandy, if desired. Form a ball and roll in toasted pecan pieces. Refrigerate until ready to use.
Mediterranean Palmiers
1 sheet of puff pastry, thawed
1/4 black olive tapenade
1 tablespoon extra virgin olive oil
1 shallot finely minced (1 tablespoon)
1 cup finely sliced crimini mushrooms
1/2 cup julienned sun dried tomatoes
1/2 cup chopped artichoke hearts
2 tablespoons capers
Parmesan cheese shavings
Preheat the oven to 425 degrees. Roll the puff pastry dough as thin as possible to form a long rectangle, do this on a floured surface to prevent sticking. Spread the dough with the tapenade. Heat the olive oil in a saute pan and add the shallot, mushrooms, tomatoes, artichoke hearts and capers. Saute for about five minutes. Spread this mixture over the tapenade. Top with shaved parmesan cheese. Roll the two long sides toward the middle of the piece of pastry, until they meet. Slice 1/2 inch slices and place on a parchment lined baking sheet. Place the baking sheet in the freezer for 20 minutes. Remove and bake 17 – 22 minutes or golden brown.
2 Responses
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Donna Says:
Thank you Melissa they were all delicious!
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Jan C. Says:
Everything sounds wonderful! Thanks for sharing!
