An Oscar worthy appetizer: Asparagus and Parmigiano Puffs
The 2011 Academy Awards are this weekend. Although I’m horrible at predicting who will win the coveted Oscar, I am pretty good at knowing what’s tasty to serve at a soiree. Whether you like to have a fancy schmancy red carpet soiree or a more casual get together this appetizer is sure to please the palate.
I tend to fall on the latter portion and like to keep things simple for my get togethers. A few appetizers, some nice wine and cheese and a great group of friends!
One of my favorite things to have on hand are puff pastry sheets. I keep them in my freezer to whip up quick and easy appetizers and desserts. This is a very elegant appetizer and it couldn’t be easier to prepare. I can do the prep for the appetizer while the puff pastry sheets are thawing out. Then you’ll simply cut a few squares, brush on the base of red pesto, top with cherry tomatoes and asparagus and then dust with a light snow of Parmigiano Reggiano. Bake to a GOLDEN OSCAR perfection ; )
“And the award goes to…”
Asparagus and Parmigiano Puffs
What you’ll need:
2 sheets puff pastry
3 1/2 ounces red pesto
20 cherry tomatoes – halved
40 asparagus spears – blanched, cooled and cut to fit onto squares
4 ounces Parmigiano Reggiano – grated
What to do:
1. Preheat oven to 450 degrees. Cut puff pastry into 2″ squares. Spray baking sheets with cooking spray. Place puff pastry squares onto baking sheets.
2. Using a pastry brush or silicon brush, brush enough red pesto onto the tops of the puff pastry squares to cover with a thin layer. Divide asparagus and cherry tomatoes between puff pastry squares. Season with salt and pepper and sprinkle Parmigiano Reggiano onto tops.
3. Bake for approximately 10-12 minutes or until golden.