Le Cordon Bleu's Ultimate Appetizer Party

12:47 PM, Sep 7, 2010   |    comments
  • Share
  • Print
  • - A A A +

GOLDEN VALLEY, Minn.-- Local chef and Le Cordon Bleu alumni Amy Shipshock stopped by our show this morning to show us how to throw the ultimate appetizer party.

For more information about Le Cordon Bleu College of Culinary Arts Minneapolis, call 888-348-5222 or visit www.twincitiesculinary.com.

Greek Crostini

Kalamata spread:
1/2 cup kalamata olives (about 20-24)
2 tablespoons snipped fresh parsley
1 package (8 ounces) cream cheese, softened
2 tablespoons mayonnaise
1 small garlic clove, pressed

Crostini:
French baguette sliced ¼", brushed with olive oil and toasted in oven until edges are crisp

Garnish:
Quartered artichoke pieces, toasted pine nuts and whole kalamata olives; season with salt and pepper

Caprese Crostini

2 each fresh mozzarella balls cut in slices (about 20)
10 each specialty cherry tomatoes cut in half
20 leaves of fresh basil
3 Tbs balsamic vinegar
Sea Salt

Crostini:
French baguette sliced ¼", brushed with olive oil and toasted in oven until edges are crisp

Garnish:
Top the crostini with fresh mozzarella, a basil leaf, and a half of tomato. Drizzle with balsamic vinegar and sprinkle sea salt

Cinnamon Sugar Fig and Mascarpone Crostini

8 oz of Mascarpone Cheese
2 oz. Honey
10 dried figs (any kind will work)
4 oz. brandy
10 small pieces of candied ginger
2 oz. Toasted hazelnuts

Crostini:
French baguette sliced ¼", toasted in oven until edges are crisp brushed with butter and dipped in cinnamon sugar.

Garnish:
Top the crostini with mascarpone honey spread, half the fig and place a piece of candied ginger and a toasted hazelnut on top.

Most Watched Videos