If you're short on time but want to wow your guests, we've got five elegant but easy holiday appetizers that will be great for entertaining. Enjoy!
BLISTERED JALAPENO AND FIG MINI PHYLLO SHELLS
Servings: 15
Ingredients:
I Jar of Bellisari's Blistered Jalapeno and Fig Spread
1 Package of mini phyllo shells (about 15 shells)
16 oz package of mascarpone cheese
Directions:
Preheat oven to 350 degrees. Place phyllo shells on a backing tray and brown to directions. Fill with 1 teaspoon of mascarpone cheese and then top with 1 teaspoon of Bellisari's Blistered Jalapeno & Fig Spread and serve.
BALSAMIC SHALLOT & BLACK GARLIC BRIE
Serves: 10
Ingredients:
1 Jar Bellisari's Balsamic Shallot and Black Garlic Spread
1 Large Wheel of Brie
Crackers
Directions:
Preheat oven to 350 degrees. Place the Brie on a sheet pan covered with parchment paper and pour jar of Bellisari's Balsamic Shallot & Black Garlic Spread over the brie. Bake for 5-7 minutes or until the cheese starts to ooze but not melt completely.
ARANCINI BALLS WITH CALABRIAN
Servings: 6
Ingredients:
1/2 jar Calabrian and Sweet Tomato Fennel Spread
2 tbsp minced fresh basil
1/4 cup crumbled bacon/pancetta (optional)
16-20 small fresh mozzarella balls (about 6 ounces)
2-3 cups cold risotto
1 cup all-purpose flour
2 eggs, beaten
1 1/2 cups traditional bread crumbs
2 Tbsp extra virgin olive oil
Directions:
Preheat the oven to 375º F. Add the first 4 ingredients in a bowl and stir to mix.
Take approximately 2 tablespoons of cold risotto in your palm and flatten slightly. Add one mozzarella ball to the center. Cover the cheese with the rice and roll into a ball form. Dip the ball into flour, shaking lightly to remove any clumps, then into the beaten eggs, and finally, roll the ball in the bread crumbs. Place the coated ball onto the baking sheet. Repeat with the remaining risotto until all of the risotto and/or cheese balls are used.
Brush the arancini with olive oil to coat. Bake for 20 minutes or until golden brown. Serve with warmed Calabrian & Sweet Tomato Fennel Spread.
THE BEARD AND THE BAKER BLUE CHEESE, HONEY & SHALLOT DEVILED EGGS
This is a repost of a recipe from The Beard and The Baker, who created some lovely recipes with Bellisari’s products including this tasty take on deviled eggs.
Yields: 24
Ingredients:
1 dozen eggs
1 Tbsp white vinegar
1/4 cup mayo
1/4 cup Bellisari's Blue Cheese, Honey & Shallot Spread
Salt and pepper
Instructions:
Add eggs to pot filled with water, vinegar and pinch of salt. Bring to a boil, uncovered. Once water comes to a boil, turn heat off and cover pot with lid for 10 minutes.
Remove eggs from pot and run under cool water in a colander to cool a little quicker. Once they are cool, peel and discard shells.
Slice eggs in half lengthwise then place hardboiled yolk in bowl and set hardboiled egg white to the side.
Mash up egg yolk with mayo and Bellisari's Blue Cheese, Honey & Shallot Spread until desired consistency. Add salt and pepper to taste.
Spoon dollop of mixture into halved egg whites. Top with a sprinkle of black pepper and refrigerate until ready to eat.
CHICKEN BACON BITES
Serves: 12
Ingredients:
1 1/4 lbs. boneless, skinless chicken breasts cut in 1" cubes
1 lb. bacon
1 jar Bellisari’s Barista Sauce
1 jar marinated artichoke hearts
Directions:
Preheat oven to 350°F. Cut bacon slices and artichokes into halves. Wrap each chicken cube and artichoke with bacon and secure with a wooden pick. Brush with Bellisari’s Barista Sauce. Coat pan with nonstick cooking spray. Bake for 30 to 35 minutes or until bacon is crisp. Serve with more sauce.
