Appetizer Party With Style

Throwing a holiday shindig is easy when friends pitch in.

Invite friends over for the most creative gathering of the season-a cook-together appetizer party. It's the idea of Sheri Castle, a cooking-school teacher in Chapel Hill, North Carolina (www.shericastle.com). "This brings guests into their favorite party room-the kitchen-to cook and catch up," she says. "Assign two recipes for each couple, and have a no-cleanup policy for your guest chefs." -SHIRLEY HARRINGTON

Beef-and-Asparagus Bundles

MAKES 16 BUNDLES (8 APPETIZER SERVINGS)

PREP: 20 MIN., COOK: 2 MIN.

16 asparagus spears

1 (4-oz.) package garlic-and-herb spreadable cheese

2 heads Bibb lettuce, leaves separated

8 thin slices deli roast beef, halved

1 red bell pepper, cut into 16 strips

16 fresh chives (optional)

1. Snap off and discard tough ends of asparagus. Cut asparagus tips into 3½-inch pieces, reserving any remaining end portions for another use.

2. Cook asparagus in boiling water to cover 1 to 2 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain and pat dry with paper towels.

3. Spoon cheese into a 1-qt. zip-top plastic freezer bag. (Do not seal.) Snip 1 corner of bag to make a small hole, and pipe cheese down center of each lettuce leaf. Arrange 1 roast beef slice, 1 asparagus spear, and 1 red bell pepper strip in each lettuce leaf. If desired, wrap sides of lettuce around roast beef and vegetables, and tie bundles with chives.

Note: For testing purposes only, we used Alouette Garlic & Herbs for garlic-and-herb spreadable cheese and Boar's Head Londonport Seasoned Roast Beef for deli roast beef.

Brie Tartlets With Grape Relish

MAKES 8 APPETIZER SERVINGS

PREP: 30 WIN., BAKE: 23 MIN., COOL: 15 MIN.

¼ cup chopped walnuts

½ (15-oz.) package refrigerated piecrusts

½ (8-oz.) Brie round, rind removed

¾ cup seedless red grapes, chopped

1 green onion, minced

1½ tsp. balsamic vinegar

1 tsp. chopped fresh rosemary

¼ tsp. freshly ground pepper

Garnish: fresh rosemary sprigs

1. Place walnuts in a single layer on a baking sheet. Bake at 350° for 8 to 10 minutes or until lightly toasted and fragrant. Increase oven temperature to 425°.

2. Unroll piecrust on a flat surface. Cut into 24 rounds using a 2-inch round cutter. Press rounds into bottoms of ungreased miniature muffin cups (dough will come slightly up sides, forming a cup). Prick bottom of dough with a fork.

3. Bake at 425° for 6 to 7 minutes or until golden. Remove from pans, and cool on a wire rack 15 minutes. Reduce oven temperature to 300°.

4. Meanwhile, cut Brie round into 24 pieces. Stir together grapes and next 4 ingredients.

5. Arrange pastry shells on a baking sheet. Place 1 Brie piece in each pastry cup; sprinkle Brie pieces evenly with toasted walnuts.

6. Bake at 300° for 4 to 6 minutes or just until cheese begins to melt. Top tarts evenly with grape mixture. Garnish, if desired. Serve immediately.

Pancetta Crisps With Goat Cheese and Pear

MAKES 6 SERVINGS

PREP: 15 MIN., BAKE: 10 MIN., STAND: 10 MIN.

12 thin slices pancetta (about 1/3 lb.)

1 Bartlett pear

½ (4-oz.) package goat cheese, crumbled

Freshly cracked pepper

Honey

Garnish: fresh thyme sprigs

1. Arrange pancetta slices in a single layer on an aluminum foil-lined baking sheet.

2. Bake at 450° for 8 to 10 minutes or until golden. Transfer to a paper towel-lined wire rack using a spatula. Let stand 10 minutes or until crisp.

3. Core pear with an apple corer. Cut pear crosswise into 12 thin rings. Arrange on a serving platter. Top evenly with pancetta and goat cheese; sprinkle with pepper. Drizzle with honey just before serving. Garnish, if desired.

Blue Cheese Shortbread Leaves

MAKES ABOUT 40

PREP: 20 MIN., BAKE: 28 MIN., COOL: 45 MIN., CHILL: 1 HR.

1/3 cup chopped pecans

4 oz. blue cheese, crumbled

3 Tbsp. butter, softened

½ cup all-purpose flour

¼ cup cornstarch

¼ tsp. salt

¼ tsp. pepper

1. Place chopped pecans in a single layer on a baking sheet. Bake at 350° for 8 to 10 minutes or until lightly toasted. Cool 30 minutes. Reduce oven temperature to 325°.

2. Process blue cheese and butter in a food processor 10 to 15 seconds or until creamy, stopping to scrape down sides as needed. Add flour and next 3 ingredients; pulse 9 to 10 times or until the mixture is crumbly. Add toasted pecans; pulse 9 to 10 times or until mixture forms moist clumps.

3. Transfer mixture onto plastic wrap on a flat surface, and gather dough into a ball shape; flatten into a 1-inch-thick disk. Wrap in plastic wrap, and chill 1 hour or until firm.

4. Turn dough out onto a lightly floured surface. Pat or roll to 1/8- to ¼-inch thickness. Cut with 1½- and 2-inch leaf-shaped cutters. Place on a parchment paper-lined baking sheet.

5. Bake at 325° for 16 to 18 minutes or until light golden brown. Transfer to a wire rack; cool 15 minutes.

Copyright Southern Progress Corporation Nov 2007
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