PARMESAN ONION PARTY PUFFS RECIPE - (4.5/5)
Number Of Ingredients 5
Steps:
- Use small cookie cutters to cut shapes out of the bread and place on baking sheets (reserve the scraps to grind and keep in the freezer for future croquettes, meatballs, etc.) Pop under the broiler to lightly toast on one side Stir together the mayo, Parmesan, onion, and about 1 1/2 T of your seasoning of choice (if including garlic powder, only use about 1/4 t) Flip the bread and spread a small amount of the mayo mixture onto the un-toasted side Pop back under the broiler until bubbly and golden If you want to be fancy about it, arrange on the platter and sprinkle with fresh herbs, or top with thin slices of grape tomatoes, roasted red pepper, sliced olives, etc.
PUFF PASTRY WITH FIGS, GOAT CHEESE, AND CARAMELIZED ONION
A great addition to any buffet - this puff pastry dish tastes great warm, lukewarm, or cold, or serve as an appetizer for your guests. The combination of goat cheese, figs, and caramelized onions is to die for!
Provided by manuela
Categories Appetizers and Snacks Fruit
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- Melt butter in a skillet over medium-low heat and cook onions, stirring frequently, until browned, about 25 minutes. Sprinkle with sugar, mix well, and cook an additional 1 to 2 minutes. Remove from heat and set aside to cool slightly.
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Roll out puff pastry dough and place on the prepared baking sheet.
- Stir goat cheese and orange zest together in a bowl until smooth. Season with salt and spread onto puff pastry. Top with figs and caramelized onions. Sprinkle with thyme leaves.
- Bake in the preheated oven until pastry is puffed up and golden brown, about 20 minutes.
Nutrition Facts : Calories 605.8 calories, Carbohydrate 44.5 g, Cholesterol 46.8 mg, Fat 41.3 g, Fiber 3.9 g, Protein 16.4 g, SaturatedFat 18 g, Sodium 450.4 mg, Sugar 12.3 g
PARTY PUFFS
For a substantial appetizer, you can't go wrong with mini sandwiches. Instead of serving egg or ham salad on ordinary bread, I like to present them on homemade puff pastry.-Karen Owen, Rising Sun, Indiana
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 7-1/2 dozen.
Number Of Ingredients 17
Steps:
- In a saucepan over medium heat, bring water and butter to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. , Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Drop by teaspoonfuls 2 in. apart onto greased baking sheets., Bake at 400° for 20-25 minutes or until lightly browned. Remove to wire racks. Immediately cut a slit in each puff to allow steam to escape; cool completely., In separate bowls, combine the ingredients for egg salad filling and ham salad filling. Split puffs and remove soft dough from inside. Just before serving, spoon fillings into cream puffs; replace tops. Refrigerate leftovers.
Nutrition Facts : Calories 29 calories, Fat 2g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 45mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
RYE PARTY PUFFS
I can't go anywhere without taking along my puffs. They're pretty enough for a wedding reception yet hearty enough to snack on while the gang is watching football on television. A platter of these will disappear even with a small group. -Kelly Williams, La Porte, Indiana
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 4-1/2 dozen.
Number Of Ingredients 19
Steps:
- Preheat oven to 400°. In a large saucepan over medium heat, bring water and butter to a boil. Add the flours, parsley, garlic powder and salt all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, 1 at a time, beating well after each addition until smooth. Continue beating until mixture is smooth and shiny., Drop batter by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Sprinkle with caraway. Bake until golden brown, 18-20 minutes. Remove to wire racks. Immediately cut a slit in each puff to allow steam to escape; cool. , In a large bowl, combine the first 8 filling ingredients. Stir in olives. Split puffs; add filling.
Nutrition Facts : Calories 78 calories, Fat 7g fat (3g saturated fat), Cholesterol 29mg cholesterol, Sodium 108mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
ONION PUFFS
Provided by Ellen Wright
Categories Onion Broil Mayonnaise Summer
Yield Serves 6
Number Of Ingredients 3
Steps:
- 1. Preheat the broiler.
- 2. Toast the bread lightly in a toaster oven. Remove the crusts. Cut the slices with a 2-inch round biscuit cutter and spread the rounds lightly with mayonnaise. Put a slice of onion on top of each piece and spread with mayonnaise again. Broil until golden brown. Serve hot.
- Ellen's Tips:
- You can add some chopped fresh parsley on top of the puffs after broiling. You can spread some hot and sweet mustard on top of the onion before the mayonnaise for a spicier version of this recipe.
PARMESAN ONION PUFFS
Categories Cheese Onion Bake Cocktail Party Quick & Easy Mayonnaise Parmesan Engagement Party Gourmet
Yield Makes 40 hors d'oeuvres
Number Of Ingredients 7
Steps:
- Put oven rack in upper third of oven and preheat oven to 400°F.
- Stir together cheese, mayonnaise, onion, and cayenne.
- Cut out 4 rounds from each bread slice using cutter and arrange on a baking sheet. Bake toasts until tops are crisp and just golden, 3 to 4 minutes. Cool toasts slightly on baking sheet on a rack. (Leave oven on.)
- Top each toast with a rounded 1/2 teaspoon cheese mixture, spreading to edge with a small offset spatula or knife. Bake toasts until topping is puffed and golden, about 6 minutes.
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GRUYERE MUSHROOM & CARAMELIZED ONION BITES RECIPE
From littlespicejar.com
5/5 (122)Category AppetizersServings 30Total Time 55 mins
- In a large cast iron skillet over medium heat, heat 1 tablespoon of oil along with 1 tablespoon of butter. Add the mushrooms and sauté for about 5 minutes until tender. Remove and set aside in a medium bowl.
- Heat the remaining 3 tablespoons of butter along with the 1 tablespoon of oil and sauté the onions for 5 minutes. Add the dried thyme and sugar and continue to cook for 25 minutes on medium low heat. Make sure to stir the mixture every 5 minutes or so. If the onions are caramelizing too fast, turn down the heat a little more. Add the balsamic vinegar to deglaze the pan, allow the onions to soak it all in. Turn off heat. Add the onions to the mushroom mixture. Season with the garlic powder and salt and pepper to taste, stir to combine. Allow to cool to room temperature. Mixture can be kept in an air-tight container and refrigerated for up to 48 hours at this point. Allow to come to room temperature before proceeding. Add the gruyere cheese and mix well.
- Position two racks in the upper and lower thirds of the oven. Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper or silicone mats.
- Using a knife or a pizza cutter, cut the puff pastry into 2-inch squares and place them on a lined baking sheet. Make sure the puff pastry is cold before proceeding. If not, allow it to rest in the refrigerator for 10-15 minutes before proceeding. Using a pastry brush, brush the beaten egg on the squares. Place a tablespoon of caramelized onion mixture in the center. Bake for 20-25 minutes, rotating the pan halfway in between until crisp and golden brown. Let cool slightly before serving.
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