ASPARAGUS APPETIZER ROLL-UPS
This is a wonderful warm appetizer for springtime entertaining. It's perfect for showers and also makes a tasty first course for Easter dinner.
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 1 dozen.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the cream cheese, bacon and green onion. Flatten bread slices with a rolling pin; spread tops with cream cheese mixture. Trim asparagus 2 in. longer than bread. Place two spears on each slice; roll up bread and place seam side down on a greased baking sheet. Brush with butter; sprinkle with Parmesan cheese. , Bake at 400° for 10-12 minutes or until lightly browned. Serve immediately.
Nutrition Facts :
ASPARAGUS SPEARS-APPETIZER/HORS D'OEUVRES
Can be a bit messy to make, but well worth the effort. Never have made these and not wished I had more to serve. They really do go quickly
Provided by Angela Marie
Categories Vegetable
Time 1h35m
Yield 24 serving(s)
Number Of Ingredients 5
Steps:
- Cut bacon in half strips.
- Fry in a pan until just beneath Crisp Not to limp.
- Lay on paper towels to degrease the Bacon.
- Cut Asparagus into 5/6 inch lengths. Pick thin Stems not thick. Steam the Asparagus in a Steamer until Tender.
- Cut cheese into thin strips about 5x1/2 inches long.
- Melt Butter.
- White bread. Cut off the crust, and roll out thinly with a rolling pin.
- Lay Asparagus, bacon and cheese on a diagonal into the bread.
- Roll the bread upward and seal with butter.
- spread Butter on top so to brown.
- Put into Broiler until Bread is Browned.
- Serve.
ASPARAGUS APPETIZERS
A wonderful appetizer to have on hand that can be made ahead of time, frozen, and used as needed.
Provided by DALEPFEFFER
Categories Appetizers and Snacks Vegetable
Time 1h45m
Yield 10
Number Of Ingredients 6
Steps:
- Trim crusts from bread, and flatten slightly with a rolling pin.
- In a bowl, stir blue and cream cheeses together with the egg until well blended and creamy. Spread a thin layer of cheese mixture over each slice of bread. Roll one asparagus spear inside each, and fasten with a toothpick.
- Melt butter in a small saucepan. Roll each asparagus wrap in butter to coat. Place on a baking sheet small enough to fit into the freezer, and freeze for one hour, or until butter hardens and wraps are somewhat firm. Remove pan from freezer, discard toothpicks, and cut each wrap in half crosswise. Store in a resealable plastic bag in the freezer until ready to use.
- To serve, preheat oven to 400 degrees F (205 degrees C).
- Arrange frozen asparagus wraps on an ungreased baking sheet. Bake in the preheated oven for 25 minutes, or until lightly browned. Check occasionally, and turn if necessary, for even browning and to prevent burning. Enjoy!
Nutrition Facts : Calories 462.5 calories, Carbohydrate 18.6 g, Cholesterol 125 mg, Fat 40.3 g, Fiber 1.5 g, Protein 8.3 g, SaturatedFat 24.9 g, Sodium 650.6 mg, Sugar 2 g
TUSCAN MUSHROOM HORS D' OEUVRES
Make and share this Tuscan Mushroom Hors D' Oeuvres recipe from Food.com.
Provided by Sharon123
Categories Cheese
Time 35m
Yield 4-6
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F.
- In a medium bowl mix together the roasted red bell peppers, olives, cheese, scallions, olive oil, salt, and pepper.
- On a baking sheet(you may line with parchment paper if you wish or lightly spray with cooking spray) place the mushrooms, cavity side up.
- Spoon the filling into the cavity of the mushrooms.
- Bake until the mushrooms are tender, about 20 minutes.
- Move the mushrooms to a serving platter, sprinkle with chopped basil, and serve. Enjoy!
PROSCIUTTO-WRAPPED ASPARAGUS
A great appetizer to serve from Bon Appetit. The cheese can be hard to spread on the prosciutto, so try to get the prosciutto cut a little thicker than those in packages. I usually make half of these with the honey mustard, and the other half without it because some people think the mustard is a little too over powering. But either way, they go fast.
Provided by lazyme
Categories Vegetable
Time 20m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Trim the asparagus stalks so that the spears are 5 inches long. In a deep skillet bring 1 1/2 inches salted water to a boil and cook the asparagus until they are crisp-tender, about 2 minutes. In a colander drain the asparagus and rinse under cold water. Drain the asparagus well on paper towels.
- In a bowl mash the Boursin with a fork until it is smooth. Cut 1 slice of prosciutto lengthwise into 1-inch strips and spread each strip with about 1/2 teaspoon Boursin. Spread about 1/4 teaspoon mustard over the Boursin and wrap each strip in a spiral around an asparagus spear, trimming any excess. Make more hors d'oeuvres with the remaining prosciutto, Boursin, mustard, and asparagus spears in the same manner.
- Makes 30 hors d'oeuvres - count on at least 3 per person!
Nutrition Facts : Calories 52, Fat 1, SaturatedFat 0.1, Sodium 79.2, Carbohydrate 9.2, Fiber 3.6, Sugar 3.4, Protein 4.4
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