Welcome Baby Boomers!

Recently we hosted The Tellico Village Singles Baby Boomers...what a fun group!  We shared a class on Appetizer making...and the results were delicious!  We shared stories, laughs and had a wonderful time.  Thanks Baby Boomers for making the evening an enjoyable one..hope to have you back....here are some of the delicious appetizer recipes and photos from the evening!

CARMELIZED ONION AND MUSHROOM TARTLET

1 tbsp olive oil

1 yellow onion large, thinly sliced

1 tbsp unsalted butter

16 ozs white button mushrooms,sliced

1 clove garlic chopped

salt and pepper, to taste

2 sheets puff pastry thawed according to directions on package

16 oz swiss cheese. Shredded or cut into quarters

1 eggs + 1 tablespoon water, beaten together, for the egg wash

1 handful parsley chopped

1.     Preheat oven to 400 degrees F and line two baking sheets with parchment paper.

2.     Heat the olive oil in a wide, heavy-bottomed pan over medium-low heat and add the onions. Cook, stirring occasionally, until they begin to caramelize, about 20 minutes.

3.     Add the butter to the pan. Once melted, add the mushrooms and saute, stirring occasionally, until they are completely soft and all of the liquid evaporates, about 20 minutes.

4.     Add the garlic and saute until fragrant, about 1 minute. Season with salt and pepper to taste.

5.     Remove from heat.

6.     Unfold the thawed sheets of puff pastry and cut into nine squares placing them evenly spaced on the baking sheets. Using a very sharp knife, make four small scores around the perimeter of the dough, about ¼ to ½-inch from the edge.

7.     Top the  puff pastry with a small spoonful of the onion and mushroom mixture, trying to keep the filling within the score marks. Top with the shredded  cheese. Brush the edges of the dough with the egg wash.

8.     Bake until the pastry is golden brown, about 15 to 25 minutes. Optional…Garnish with fresh chopped parsley.

BRUSCHETTA WITH TOMATOES AND RICOTTA CHEESE

1 baquette or long Italian bread

1 1/2 cups fresh diced tomatoes (variety is good)

1/4 cup whole milk ricotta cheese

4 tablespoons olive oil

2 cloves garlic, minced

1/4 cup balsamic vinegar

2 tablespoons honey

1. Slice (12) 1/2 inch rounds of bread on a large cutting board and arrange on a nonstick baking tray. 
2.  Brush 2 tablespoons of olive oil onto the bread and toast in the oven for about 5 minutes.
3.  Wash tomatoes
4. . Dice all of the tomatoes into roughly equally sized pieces and add to a medium sized bowl. Mince the  garlic cloves (you can add more garlic depending on your preference) Combine in the bowl with the diced tomatoes 1 heavy pinch of kosher salt, and pepper. Add 2 tablespoon of olive oil and stir gently to combine. Taste, and adjust the seasoning as you like.
5. To assemble the bruschetta, use a large spoon to quickly swipe a nice layer of ricotta (about 3 teaspoons) on each toasted slice of bread, and then spoon a generous helping of the tomato mixture (about 2 tablespoons). 
6. In a saucepan, over medium heat mix the vinegar and honey and let it reduce til syrup consistency
   
   
   Drizzle vinegar over bruschetta and serve
   
   
   TORTELLINI PESTO BITES
   
   
   
   

   1/4 cup pesto
   2 packages cheese (you can use variety such as spinach) tortellini, cooked and cooled
   2 pints cherry tomatoes
   12 oz fresh Mozzarella, cubed
   

   On small skewers, thread 1 tortellini, 1 cherry tomato and 1 mozzarella cube per skewer. Lay the skewers on a platter and brush the pesto on the skewers.
   Serve immediately or refrigerate.
   
   Homemade Pesto recipe:
   
   

   • 2 cups fresh basil leaves, packed (can sub half the basil leaves with baby spinach)
   • 1/2 cup freshly grated Romano or Parmesan-Reggiano cheese (about 2 ounces)
   • 1/2 cup extra virgin olive oil
   • 1/3 cup pine nuts (can sub chopped walnuts)
   • 3 garlic cloves, minced (about 3 teaspoons)
   • 1/4 teaspoon salt, more to taste
   • 1/8 teaspoon freshly ground black pepper, more to taste

   
   

   1 Pulse basil and pine nuts in a food processor: Place the basil leaves and pine nuts into the bowl of a food processor and pulse a several times.

   

   2: Add the garlic and cheese: Add the garlic and Parmesan or Romano cheese and pulse several times more. Scrape down the sides of the food processor with a rubber spatula.

   
   

   

   3 Stream in the olive oil: While the food processor is running, slowly add the olive oil in a steady small stream. Adding the olive oil slowly, while the processor is running, will help it emulsify and help keep the olive oil from separating. Occasionally stop to scrape down the sides of the food processor.

   

   4 Stir in salt and freshly ground black pepper, add more to taste.

   BACON WRAPPED DATES
   
   
   35 to 40  dates

   
   

   35 TO 40 pecans

   
   

   2 pounds thin bacon, cut in half

   1/4 cup brown sugar

   1. Preheat the oven to 425 degrees F.
   2. Stuff each date with a pecan.  Wrap each date with half a piece of bacon and secure with a toothpick. Sprinkle sugar over wrapped dates.
   3. Bake, turning the dates halfway through so the bacon is evenly cooked, 15 to 18 minutes. Serve warm or at room temperature. 
   4. SAUSAGE CHEDDAR BALLS
      Ingredients

      1 lb.
      

      ground pork sausage

      2 c.
      

      Bisquick

      4 c.
      

      shredded cheddar

        

      
      

      Kosher salt

      
      

      Freshly ground black pepper

      Directions

      1. Preheat oven to 350° and line a baking sheet with parchment. In a large bowl, mix together pork sausage, Bisquick, cheddar, until combined and season with salt and pepper.
      2. Using a small cookie scoop, place tablespoon-size balls of mixture onto prepared baking sheet.
      3. bake until deeply golden and no longer pink, 25 minutes.
      4. 
         

   
   

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