recipes to try: appetizers

I’m going through stacks of old mag­a­zines and try­ing to gath­er togeth­er the recipes from them that I have want­ed to try, and am putting them here so I won’t for­get. For­give the plethera of upcom­ing recipes I will post here, but hope­ful­ly they will be deli­cious­ly worth it.

This post includes:
Grilled Aspara­gus Bruschet­ta with Chevre and Tapenade
Eng­lish-muf­fin Egg Pizzas
Phyl­lo-wrapped Baked Brie

Grilled Aspara­gus Bruschet­ta with Chevre and Tapenade

(serves 4)

2 T olive oil plus extra for drizzling
1 lb. aspara­gus, tough ends trimmed and spears peeled and blanched
4 slices Ital­ian coun­try bread, cut 1/2‑in thick
1 large clove gar­lic, peeled and sliced
4 t tape­nade, or more to taste
4 oz. mild chevre
12 c black olives, pit­ted and chopped
Fresh­ly ground black pep­per to taste

1. Heat 1 T olive oil in a ridged grill pan or skil­let over medium-high
heat. Add aspara­gus and cook, turn­ing fre­quent­ly, until ten­der and gold­en brown. Remove from pan, and set aside.
2. Rub both sides of bread with cut side of gar­lic. Add remain­ing 1 T
oilive oil to a rigded grill pan or skil­let, and heat over medi­um heat.
Place bread in pan, and cook for about 4 min­utes per side, or until gold­en and crisp.
3. Spread 1 t tape­nade on one side of each bread slice. Top tapanade with 1 oz. chavre, either spread­ing cheese or crum­bling it. Top chevre with aspara­gus, cut to fit bread. Scat­ter olives over top and sea­son with black pep­per. Cut in half, and serve warm.

Eng­lish-muf­fin egg pizzas

Toast 8 Eng­lish-muf­fin halves and place on a cook­ie sheet. Driz­zle each
with olive oil, then lay­er toma­to slices, hard-cooked egg slices (1÷2 an
egg each), and a lit­tle grat­ed moz­erel­la. Sprin­kle with oregeno and kosher salt. Broil 5 min­utes or until the cheese melts. Serves 4.

Phyl­lo-wrapped Baked Brie

14 c chopped walnuts
12 c man­go chutney
1 T chopped fresh parsley
1 whole round Brie cheese, 13–15 oz., halved horizontally
6 sheets phyl­lo dough, thawed if frozen
2 T but­ter, melted
2 apples, cut into thin wedges

Pre­heat oven to 400 F. Spread wal­nuts onto ungreased bak­ing sheet. Bake until light­ly browned, 3–4 min­utes; cool. Com­bine wal­nuts with chut­ney and pars­ley. Spread over cut side of bot­tom half of brie; replace top half. Coat jel­ly-roll pan with cook­ing spray. Place 1 sheet phyl­lo on jel­ly­roll pan; gen­er­ous­ly coat with cook­ing spray. Lay­er remain­ing phyl­lo, coat­ing each sheet with cook­ing spray. Place brie in cen­ter of phyl­lo sheets. Lift 2 oppos­ing cor­ners up and over brie. Lift remain­ing cor­ners up and over brie, gath­er­ing ends togeth­er in cen­ter. Brush with but­ter. Bake until gold­en, about 20 min­utes, rotat­ing pan halfway through cook­ing time. Using wide spat­u­la trans­fer to serv­ing plat­ter. Let stand 15 min­utes before cut­ting. Serve with apple wedges.

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