Holiday Appetizer Recipes from Chef Lindsay Brooks

Holiday Appetizer Recipes from Chef Lindsay Brooks

Ham and Cheese Palmier:

1 sheet puff pastry

2 tbsp Dijon mustard

1 cup grated Gruyere cheese

4 oz thinly sliced ham

Place the pastry on your cutting board. Using an offset spatula, spread mustard on the whole surface of pastry. Then arrange ham to cover the top with a single layer. Sprinkle evenly with Gruyere. Fold the longest two edges into the middle, to create a seam down the center. Fold in half lengthwise down the center seam. Slice crosswise into ¼" thick pieces. Place cut side up on a parchment lined cookie sheet, leaving 3" space between pieces. Bake at 425°F for 12 minutes or until golden brown.

Creamed Spinach and Artichoke Heart Tart:

1 tbsp butter

2 tbsp minced onion

1 clove garlic, minced

1/4 cup chopped Artichoke hearts

6 oz fresh spinach

3 oz cream cheese

salt and pepper

¼ cup shaved aged cheese

15 phyllo cups

In a large saute pan, cook onions and garlic in butter, until translucent and soft. Add artichokes and spinach. Continue to cook until spinach is wilted and cooked. Add cream cheese and season with salt and pepper. Fill phyllo cups with spinach mixture. Sprinkle the tops with cheese. Bake at 400°F for 10 minutes or until warm.

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