Ingredients
- 24 cherry tomatoes
- 3 oz cream cheese at room temp
- 2 Tbsp mayonnaise
- 1/4 c finely chopped cucumber
- 1 Tbsp finely chopped scallions
Preparation
- Cut a slice off of the tops of the tomatoes and hollow them out
- Turn them upside down on a paper towel to drain
- Mix the remaining ingredients in a food processor
- Fill the tomatoes with the mixture. You can use a spoon or dump the mix into a ziplock bag, cut a small corner off the bag and use it to pipe the filling into the tomatoes. It’s easier to control and you will have a more attractive result.
Ingredients
- 24 small new potatoes
- 5 oz Boursin cheese
- 4 Tbsp butter at room temp
- 1/3 c heavy cream
- Finely chopped chives for garnish
- Caviar for garnish (optional)
Preparation
- Boil the potatoes 12 min in salted water
- Remove them and let them cool enough to handle
- Mix the Boursin, butter and cream
- Slice the top off of the potatoes and hollow them out with a small melon baller
- Slice a thin piece off of the bottoms so the sit flat on a platter
- Place the cheese mixture in a ziplock bag and cut off the edge
- Pipe the mix into the potatoes
- Garnish with chives and caviar if you chose to add it
Ingredients
- 1 lb mushrooms
- 3 slices bacon, chopped finely
- 1/2 c chopped onions
- 1 clove of garlic, minced
- 1 c shredded mozzarella
- 1/2 c breadcrumbs
- 1/4 tsp oregano
- 1/4 tsp salt
Preparation
- Cut the stems off of the mushrooms and finely chop them
- Sauté the bacon, stems, onions and garlic until the onions are translucent, about 10 min
- Drain the fat and liquid
- Add the remaining ingredients and stir to mix
- Pre heat the oven to 375
- Stuff the mushroom caps with the warm mixture
- Place them on a baking sheet and bake for 10 min
- Serve warm
Ingredients
- 5 medium potatoes, peeled, boiled and mashed
- 1/2 c green peas, boiled
- The juice of 1/2 lime
- 1 tsp black salt
- 1 tsp chat masala. You can use masala powdered spice
- 1 tsp amchur powder. It’s in the Indian spice section. It’s also called dried mango powder
- 2 tsp cumin
- 1 1/2 inch ginger, finely chopped
- 2 small green chilies, chopped finely
- 2 Tbsp chopped fresh cilantro
- 10 fresh mint leaves, chopped
- 3 Tbsp shredded mild white cheese
- 15 slices of white bread with crusts removed
- A bowl of water to dip the bread in
- 2-4 Tbsp corn flour
- Oil to fry
- Chutney to dip
Preparation
- Combine all of the ingredients up to the bread, in a bowl
- Mix thoroughly by hand
- Make balls of the mixture. About the size of a golf ball, a little larger
- Make 15 balls
- Take a slice of bread and quickly dip it in water. Just moisten it. Don’t soak it
- Wrap each ball in a piece of moistened bread
- Roll the balls in corn flour
- Fry the balls in batches until they are golden brown all over
- As you remove them from the oil, place them on paper towels to remove the excess oil.
- Serve warm with chutney
Next Time: Elegant Bites
Enjoy your stuffed hors d’oeuvres
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