Fresh mushrooms team up with roasted red pepper and rich cream cheese in these gourmet baked phyllo bites.
24 button mushrooms, stems removed
1 Oz pimentos, cut into 24 pieces
3 Oz cream cheese
24 tiny sprigs thyme
4 Sheets phyllo pastry
1 Small egg beaten
Preheat oven to 425 degrees. Fill mushrooms with pimento and cream cheese, top with thyme.
Cut pastry sheets into 48 squares. Brush with egg, stick sheets in pairs to create star shapes. Sit a mushroom in each, bring up sides of pastry and pinch in the center.
Bake for 3-5 mins, until pastry is crisp and just golden. Serve.
Red Pepper Bruschetta
8 slices french bread -- 3/4" thick
1/4 cup extra virgin olive oil
1 clove garlic -- cut in half
8 slices fontina cheese
3 sweet red peppers -- roasted, peeled & diced
salt and pepper -- to taste
1/4 cup fresh basil -- chopped
Arrange slices of bread on a baking sheet in a single layer. Broil or grill until lightly browned - watch carefully. Turn and toast the other side. Centers should remain soft.
Brush one side of bread lightly with oil and rub with garlic. Top each slice of bread with a slice of cheese cut to fit.
Meanwhile in a bowl combine remaining oil with roasted red peppers.
Season to taste with salt and pepper. Stir in chopped basil.
Spread this mixture evenly over bread slices.
Just before serving, bake in a preheated 400F oven for 5-10 minutes until thoroughly heated and cheese melts. Cut each slice in half and serve.
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Guru Spotlight |
Byron White |