Thursday, April 30, 2009

Rosie Makes Appetizers From Leftovers.

Tonight, I'm making some appetizers, just to get rid of leftovers in the fridge. What leftovers you ask? Well, I had the other half of my galette dough leftover from my Very Berry Galette. And I had the cheese filling leftover from my stuffed dates.
My ingredients: the galette dough cheese filling (Ricotta, Mascarpone, and Herbed goat cheeses with parsley) sun dried tomatoes pesto
I floured my board and rolled the dough out to about a 12-inch diameter.
I cut circles out of the dough with my biscuit cutter ...
... and sliced my sun-dried tomatoes, which I had poured boiling water over and had let sit for about 20 minutes.
First, I put a dollop of the cheese filling on each galette dough round.
Then I added the pesto.
And I topped each with a strip of sun-dried tomato.
Then I pinched up my dough to make cute little whatevers.
I sprinkled Parmesan cheese on top of each.
Here they are, waiting for the oven.
I had a small bit of dough leftover, so I rolled that out over the bits off sun-dried tomatoes.
I picked three asparagus spears out of the garden and placed them on the dough.
I rolled the dough up and drizzled olive oil over top.
Sprinkled with Parmesan.
Everything went into a 400 degree oven for 15 minutes. I ended up with these cute little flavor-filled stars. I loved the flavors. The creamy cheese mixture was perfect with the basil and sun-dried tomatoes. I just love that combination. And the asparagus package was wonderful.
The only thing I'd do differently next time is add more filling. The dough was a bit overpowering. It was perfectly fine when I was making an 8-inch galette filled with overflowing fruit, but when making these smaller appetizers I needed more filler so it wouldn't be overwhelmed by the dough. I wouldn't make the small circles again. I'd make a bigger round, then lade on about 1/2 inch of the cream filling, 1/4 inch of the pesto, and I'd be good to go. As I made it, it was too much dough for too little filling. Come to think of it, when I make it again, I'll use the same fillings, but use a phyllo cup to put them in. That would be perfect. Cook and learn.

1 comment:

Marilyn said...

Sounds delicious. Love the advice. I always learn something from you.