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Nibbles

Baked Brie with Shiitakes

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Baked Brie with Shiitakes

The holidays are in full swing with parties galore, and this little gem with melty brie and shiitakes hiding under crispy puff pastry is perfect for a group. Or just for yourself :)

This is one delicious appetizer.


Ingredients

  • 1 teaspoon olive oil
  • 1 teaspoon butter
  • 6 Shitake mushrooms, stems removed & thinly sliced
  • 1/2 teaspoon fresh thyme, chopped
  • Pinch Kosher salt and pepper to taste
  • Pinch garlic powder
  • 1 sheet puff pastry, removed from freezer about 30 minutes before using
  • Flour
  • One 8 ounce wheel of brie, with top rind removed
  • 1 tablespoon grainy mustard
  • 1 egg, beaten
  • 1 tablespoon milk

Directions

  1. Preheat oven to 400°
  2. Put non-stick pan on high/medium heat, add oil, butter and mushrooms - cook about 5 minutes until nicely softened, add thyme, salt, pepper and garlic powder - stir well to combine then remove from heat and set aside
  3. Unfold the pastry sheet on a lightly floured surface, roll out pastry to make it a little thinner
  4. Place cooked mushrooms in the center of the pastry - spread out to approximately the same diameter as the cheese
  5. Spoon mustard on top of brie, then place mustard-side down onto the mushrooms
  6. Fold the pastry up over the cheese to cover and turn over - trim the excess - and place onto a parchment lined baking sheet and press down to seal. Reserve the pastry scraps for decoration (if you want)
  7. Beat the egg and milk to combine in a small bowl with a fork or whisk. Place seam-side down onto a lined (parchment paper) baking sheet. Decorate with the pastry scraps, if desired - brush with the egg wash
  8. Bake for 25 minutes or until the pastry is golden brown - serve with thinly sliced baguettes or crackers.

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Shoestring Sweet Potato Fries

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Shoestring Sweet Potato Fries

Not to be a broken record…but these are totally simple & delicious. 


Ingredients

  • 1 large sweet potato, rinsed (no need to peel)
  • 2 teaspoons neutral oil - like vegetable or avocado
  • ½ teaspoon each Kosher salt and pepper
  • 1 teaspoon cumin  and/or curry powder
  • 1 teaspoon curry powder, optional

 

Directions

  1. Preheat oven to 400 degrees
  2. Spiralize sweet potato using the small noodle blade, then place the spiralized potato in a large mixing bowl
  3. Add oil, salt, pepper and cumin and/or curry powder if using (which you should be) to the potatoes and mix well so the seasonings incorporate evenly
  4. Place spiralized potatoes on a baking sheet and bake 20-30 minutes (toss fries halfway through) or until nice and golden brown

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Polenta Bruschetta

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Polenta Bruschetta

Grilled polenta with soft goat cheese & tomatoes - best summer appetizer ever.


Serves 6-8 as an appetizer

Ingredients

  • 4 roma tomatoes, seeded and diced small
  • 2 tablespoons fresh basil, chopped
  • 1 garlic clove, minced
  • 1 teaspoon olive oil
  • Kosher salt and fresh ground pepper to taste
  • 1 Polenta Chub (makes about 20 rounds)
  • 3 tablespoons cooking oil (use what you have but I used avocado oil)
  • ½ cup goat cheese, soften

Directions

  1. In a small bowl, mix tomatoes, basil, garlic, and olive oil - pinch of salt and pepper to taste; set aside
  2. Open Polenta and remove rounded ends
  3. Slice polenta into ½ inch slices
  4. Brush oil onto polenta slices and season with salt and pepper
  5. Grill on each side for 3-5 minutes until they get really good grill marks
  6. Remove polenta from the grill
  7. On each grilled polenta round, spread a little goat cheese, top with bruschetta mixture and serve.
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