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Hors d'oeuvre main

Anchovy stuffed eggs
Angels on horseback
Asparagus and prosciutto bundles
Asparagus with sun-dried tomatoes pastries
Bacon cheese cornucopias
Bite-size goat cheese walnut cheese cakes
Black bean and corn wontons
Blue cheese-pecan dip
Brie with cranberry chutney
Broiled crab meltaways
Broiled scallops wrapped in bacon
Camembert fritters
Carrots and curry cheese
Cheddar straws
Cheese beignets
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Cheese wafers
Chèvre and olive crostini
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Chicken fingers
Chicken liver paté
Chutney and cheddar phyllo triangles

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Williams-Sonoma Home! Williams-Sonoma: Cooks' Network


The asparagus are wrapped in Prosciutto, and rolled in puff pastry spread with a mixture of sun-dried tomatoes.

Makes 48 hors d'oeuvres
12 medium asparagus, trimmed, and blanched
16 sun-dried tomatoes
2 teaspoons olive oil
8 basil leaves
1 tablespoon chopped onion
to taste salt and pepper
12 slices Prosciutto
1 pound puff pastry

Preheat oven to 400 degrees. In a food processor, puree tomatoes with oil, basil, and onion. Season with salt and pepper. The mixture should be spreadable.
Wrap the asparagus in Prosciutto. Roll out the puff pastry to 1/4 -inch thickness. Spread the tomato mixture evenly over the pastry.
Roll each asparagus in the puff pastry. Cut into 1 1/2 inch lengths. Arrange on a baking sheet, and bake until crust is golden brown.

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