Biaggi's Tasty Holiday Appetizer Ideas

By WEEK Creative Services

November 22, 2010 Updated Nov 30, 2010 at 12:41 PM CDT

Chef Troy Tomlinson from Biaggi's returns...with TWO great appetizer recipes just in time to wow your guests - or coworkers - this holiday season!

Pasta Pinwheels
Serves 6-8

INGREDIENTS:

Precooked Flat or Wavy Lasagna Sheets 3 each
Spreadable Goat Cheese 6 oz.
Fresh Julienne Spinach 2 oz.
Oven Dried Or Sun dried Tomatoes 4.5 oz.
Extra Virgin Olive Oil 1 oz.

INSTRUCTIONS:

1. Pre cook and cool the pasta sheets. Pat dry with a paper towel.
2. Spread each sheet of pasta evenly with goat cheese.
3. Top the goat cheese with the julienne spinach.
4. Then place a row of tomatoes on the bottom edge of the pasta sheet. Roll this all together into a tight roll, slice off pieces about 1/2in thick.
5. Place rolls on to serving plate and drizzled with extra virgin oil.

Wild Mushroom Brushetta
Serves 6-8

INGREDIENTS

Sliced Baguette 16 Slices
Extra Virgin Olive Oil 2 oz.
Salt 1 Teaspooon
Fresh Cracked Black Pepper 8 Turns
Wild Mushroom Blend 1 lb.
Creamed Brie Cheese 6 oz.
Fresh Chives 1/4 oz.
Truffle Oil (Optional) or
extra virgin olive oil 1 oz.

INSTRUCTIONS

1. Slice Baguette, brush with 1/2 the extra virgin olive oil, and 1/2 the seasoning.
2. Place on grill to achieve criss cross. Be very careful not to burn baguette. If you prefer you can toast baguette in a 400 degree oven for 8-10 minutes until golden brown.
3. While toasting bread, preheat a saute pan over high heat. Add other half of extra virgin olive oil to saute pan. Add mushrooms and saute on high for 2-3 minutes. Stir frequently to achieve a golden brown color. Season with other 1/2 of salt and pepper.
4. Evenly spread the creamed brie over the pieces of grilled baguette.
5. Even top each piece of baguette with the wild mushrooms.
6. Finish by topping each piece of bread with a little sliced chives and a drizzle of truffle oil, or extra virgin olive oil.

Caprese Brushetta
Serves 6-8

INGREDIENTS

Sliced Baguette 16 Slices
Extra Virgin Olive Oil 2 oz.
Salt 1 Teaspooon
Fresh Cracked Black Pepper 8 Turns
Sliced Roma Tomatoes 3 each
Fresh Mozzarella 1 lb.
Julienne Basil 3 leaves
Balsamic Vinegar Glaze or
Balsamic Vinegar 2 oz.

INSTRUCTIONS

1. Slice Baguette, brush with 1/2 the extra virgin olive oil, and 1/2 the seasoning.
2. Place on grill to achieve criss cross. Be very careful not to burn baguette. If you prefer you can toast baguette in a 400 degree oven for 8-10 minutes until golden brown.
3. Slice romas tomatoes, and slice the fresh mozzarella.
4. Top each piece of baguette with a slice of tomato, a slice of fresh mozzarella, and julienne basil.
5. Finish by drizzling each piece of baguette wit the balsamic vinegar or glaze and fresh cracked black pepper.