Prosciutto Wrapped Asparagus Spears with Balsamic Reduction

These little appetizers are so delicious and very simple to make. Some how I lucked out at the store and they had small, thin, tender asparagus instead of the normal stalks that can be quite woody. Try and get these if you can...

With only 3 ingredients this is such a great last minute cocktail party treat. You will need a bunch of asparagus, 12 slices of prosciutto and balsamic vinegar. I used this recipe from the Chef's Pencil and followed their Method as well. I did try to make the balsamic reduction but it didn't work (cheap vinegar perhaps?) so I used this balsamic glaze that I happened to have in the fridge. It's actually perfect if you don't want to worry about making the balsamic reduction.

It is a President's Choice product and available in Canada at the Loblaw stores (Zehrs etc)

Enjoy!

Smoked Salmon Blini with Caviar & Dill

These were very good, not too complicated to make if you buy store made puff pastry and look quite pretty and sophisticated.  Some people might not like the idea of caviar but you could always make some with and some without. A great little appetizer for New Year's Eve with some champers!

I basically followed this recipe although instead of creme fraiche I had to use plain Greek yogurt as the store was sold out just before Christmas. I thought the yogurt was just as tasty and slightly better for you too.

For the record, I am calling these blinis but they in fact are not traditional blinis at all! From OChef: "Blini are small, yeast-leavened, buckwheat pancakes that originally come from Russia. Classically they are served with sour cream and caviar or smoked salmon". Also, one is a "blin" while 2 or more are "blini".

Spanakopita Triangles

Click pic for more detail

I made these last weekend for a Greek inspired menu for a dinner party (along with Chicken Kabobs, Oregano & Lemon Potatoes, and Cucumber Salad). These are amazing...I could eat them all night!  I am posting about this recipe today as I am making these for an appetizer for Christmas Eve dinner at the in-laws house.  It's a pretty simple dish to make, can be reheated easily and is quite impressive. A little dollop of Tzatziki goes a long way with these!

I followed this Fantastic Recipe from David Lebovitz because he has the best pictures, great step by step instructions and some cute anecdotes.

Here is what you will need:

• 2 tablespoons olive oil
• 1 medium onion, peeled and minced
• 12 ounces (325g) fresh spinach, well-washed and towel dried
• salt and freshly-ground pepper
• 8-10 ounces (230-250g) feta cheese
• 2 tablespoons finely-chopped flat leaf parsley
• pinch of freshly-grated nutmeg
• 1 large egg, at room temperature
• lemon juice
• 16 sheets filo dough (about 12 ounces, 350g), thawed, if frozen
• Melted butter (2-3 ounces, 60-90g)

Follow David's recipe here.

Easiest, most delicious cheese dip ever!

Before I forget, I want to post this cheese dip recipe for you as it comes in very handy over the holidays! I have no photos of this as it goes in as many minutes as it takes to make! Just trust me - it's delicious!

I've been making this for about 5 years now. The original recipe is from What's Cooking magazine by Kraft Canada.

Ingredients: please note, all measurements are approximate as I lost the recipe itself years ago and this is how I make it now...by memory!

• 1 1/2 blocks of Philadelphia cream cheese, softened (light or regular)
• approx. 1/2 cup of good grated parmesan cheese
• approx. 1-2 tbsps of store bought pesto
• approx. 1/4 cup of julienne red peppers (from a jar so they are nice and soft)
• appr0x. 1/2 cup of shredded mozzarella cheese

Directions:

In a mixer or food processor, mix the cream cheese and parmesan until well blended and smooth. Place in a shallow dish (oven proof) so you have about 3/4" of the mixture spread evenly in the bottom. Cool in the fridge for about 30 minutes or until the mixture is no longer soft. Preheat oven to 350F degrees. Take a spatula and spread the pesto layer evenly, add your julienne peppers evenly across the pesto, now sprinkle the mozzarella over top. Bake in the oven for about 15 minutes until golden brown on the top (broil if required for a couple minutes). Serve with sliced baguette or crackers.

Enjoy! And thank me later:)