Two Appetizer Bites - Gorgonzola Grapes & Spinach Puffs
Little appetizer bites, little bits of yum. I really love heavy hors devours. These two recipes are delicious and relatively simple. The gorgonzola grapes are rich and juicy and the spinach puffs pack a salty little feta punch.
In my day job I plan several large events. I love ordering catering that's unique. I hate food in vats. I just don't want to see another chafing dish full of limp chicken - at any event, let alone my own. I've started asking for menus that are really just heavy appetizers. I think it allows for more flow in a room if people aren't trapped at tables with large plates of food. It also lets people try multiple different types of food.
It's also a way I enjoy eating at home - having a large spread of several small items. It's easy to lay out a cutting board filled with cheese, crackers, and olives; a bunch of fruit; some nuts; and a few puff pastry treats. The best part is it looks impressive! We eat with our eyes as well, so having a table set out with lots of different types of food makes people feel like there's an abundance, even if it didn't take you hours to make. Win.
Enjoy these lovely apps!
Makes 10 grapes | Prep Time: 2 minutes | Total Time: 8 minutes
10 seedless red grapes
5 ounces gorgonzola
1/2 cup chopped walnuts
Wash and dry the grapes.
Using your fingers, place a tablespoon of gorgonzola around each grape, covering the grape completely.
Spread the walnuts out in a layer across a cutting board. Roll the grapes and cheese across the walnuts, completely covering the cheese.
Serve immediately or refrigerate for up to a few hours.
Makes 30 puffs | Prep Time: 10 minutes | Total Time: 25 minutes
25 to 30 small prepared puff pastry shells
1 egg, beaten
1 tablespoon olive oil
2 cloves garlic, minced
1 small yellow onion, diced
3 cups baby spinach, roughly chopped
3 ounces feta
Preheat oven according to puff pastry package instructions.
Lay pastry out on cookie sheet and lightly brush the beaten egg across the tops of each pastry cup.
Bake the pastry for half the required time, according to package instructions. (Mine was 12 minutes, so bake for 6).
Meanwhile, heat olive oil in a pan over medium high heat. Add garlic and sauté for 30 seconds. Add onion and sauté for two minutes.
Then add spinach and sauté for about 30 seconds to 1 minute, or until spinach is wilted.
Combine spinach and onion mixture with feta in a food processor and pulse till all ingredients are small and combined. Ingredients should stick together.
Remove the pastry from the oven. Fill each cup with about 1 tablespoon of spinach feta mixture.
Return pastry to the oven and bake for the remaining time, according to package instructions.
Serve while pastry is still warm.