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Show 5: Baked Camembert, Asparagus Rollups, Torta, Rome Tomato and Fresh Mozzarella
Baked Camembert
Pastry (buy this pre-made)
Raspberry Jam
Camembert Cheese or Brie
Butter
Roll out pastry, use rolling pin and get creases out and make pastry a little thinner.
Spread jam in center of pastry
Place Camembert Cheese on top of jam
Fold pastry up and seal (pinch it to seal)
Flip over and put on baking sheet
Cook at 350 degrees for 25 minutes
Bush with butter as needed to get a soft golden brown
Asparagus Rollup
Sunbeam white bread
Mayo
Canned asparagus
Butter
Cut off crust from bread
Use rolling pin and flatten bread
Spread mayo on bread
Put 2 asparagus on brad and roll up
Brush with butter on top and sides of bread
Bake at 350 for 8 to 9 minutes, till golden brown
Torta
3 packs of cream cheese
Sun dried tomato’s
Digiorno- Basil Pesto Sauce
Garlic Power
Place cream cheese in three different containers
· Add about ¼ cup of pesto to cream cheese container #1, mix well till it is a green color. If needed add more pesto
· Chop sun dried tomato and add to cream cheese container #2, use food processor or mixer, mix well till it is a read color.
· Add 1 tablespoon garlic to cream cheese container # 3, mix well
In a different bowl, wrap inside of bowl with plastic wrap. Take the pesto mixture and press down into this bowl making even at top, then add to this the tomato cream cheese, press this down and then add the garlic cream cheese, pressing this down.
Take plastic wrap and fold over to form to the bowl. Place in refrigerator for about 1 hour.
Take refrigerated bowl and unwrap plastic wrap from top of bowl. Place upside down on dish and shake out of bowl onto plate. Add crackers around Torta and serve.
Rome Tomatoes and Fresh Mozzarella
Rome Tomatoes
Fresh Mozzarella
Balsamic vinegar
Kosher salt
Slice tomatoes about 1/4 inches thick
Slice mozzarella approximately ¼ inches thick
Layer tomato and mozzarella
Arrange on plate at an angle
Sprinkle with salt
Dribble a small amount of Balsamic vinegar on top.
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