Cheese Appetizer Trio

A trio of easy, cheesy appetizers for your next holiday party. Brie and Black Raspberry en Croute, Roasted Bell Pepper Bruschetta, and Garlic Artichokes with Jarlsberg Cheese and Kalamata Olives.

Ingredients

Brie and Black Raspberry En Croute:
one 2 to 3-ounce piece of brie cheese
2 to 3 tablespoons of black raspberry preserves
One 12″ by 12″ sheet of puff pastry
1 egg yolk
2 tablespoons cold water

Roasted Bell Pepper Bruschetta:
10 pieces of French baguette, thinly sliced
4 tablespoons of olive oil
1 large roasted red bell pepper, julienne
1 large roasted yellow bell pepper, julienne
1 clove of garlic, finely minced
1 small shallot, finely minced
1 tablespoon fresh basil, julienne
2 teaspoons balsamic vinegar
2 ounces goat cheese
Kosher salt and fresh cracked pepper to taste

Garlic Artichokes with Jarlsberg Cheese and Kalamata Olives:
4 to 6 whole artichoke hearts, canned
1 tablespoon olive oil
1 heaping tablespoon garlic, finely chopped
2 ounces Heinen’s Jarlsberg cheese spread
10 finely minced Kalamata olives, pits removed
Kosher salt and fresh cracked pepper to taste

Preparation

Brie and Black Raspberry En Croute:

Place the black raspberry preserves on top of the brie and flip it over placing it directly in the
center of the puff pastry sheet.

In a small bowl whisk together egg yolk and water.

As you fold over the puff pastry to enclose the cheese, use the egg wash by brushing the puff
pastry to make the puff pastry stick together. Be sure to cut off any access puff pastry.

Once the brie is enclosed turn it over and using a pastry brush, brush the entire top with the egg
wash. This will make sure the puff pastry turns golden brown.

Place the brie en croute on a sheet pan lined with parchment paper and bake at 400°F for 22 to 30
minutes or until golden brown.

To plate, cut in half and serve with toasted flatbread.

Roasted Bell Pepper Bruschetta:

Place the baguette slices on a sheet pan lined with parchment paper and brush them with 2
tablespoons of olive oil and season them with salt and pepper. Bake in the oven at 400°F for 8-
12 minutes or until golden brown.

In a large bowl add in the peppers, shallots, garlic, basil, balsamic vinegar, remaining olive oil
and mix thoroughly, adjusting the seasonings with salt and pepper.

To plate simply spread a small amount of goat cheese evenly on the browned baguette slice and
top off with a small amount of roasted bell pepper mix.

Garlic Artichokes:

In a large hot sauté pan, add in olive oil and sauté the garlic until caramelized. As soon as the
garlic starts to brown add in the artichokes and sauté until golden brown.

Once the artichokes are done, cut off the bottom to make them sturdy enough to stand up on their
own.

Evenly spread the Jarlsberg cheese on top of the artichoke while topping off with a small amount
of minced Kalamata olives.

To plate serve on a white glass spoon and garnish with 1 thin slice of green onion.
Sliced green onions for garnish.

Download Recipe PDF  |  Recipe created by Chef Billy Parisi