This appetizer has all the craveable components: crunchy crackers, earthy Brussels sprouts, and creamy cheese with a spicy topper. This simple, easy-to-make recipe is ideal for bar, happy hour, and appetizer menus.
Appetizers
Fall
Spring
Summer
Vegetarian
Winter| Number of Servings: 16 | |||||||||
| Serving Size 45 grams | |||||||||
| Calories | 120 | ||||||||
| %Daily Value* | |||||||||
| Total Fat 8g | 10% | ||||||||
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| Cholesterol 25g | 8% | ||||||||
| Sodium 430g | 19% | ||||||||
| Total Carbohydrate 7g | 3% | ||||||||
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| Protein 6g | |||||||||
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This appetizer has all the craveable components: crunchy crackers, earthy Brussels sprouts, and creamy cheese with a spicy topper. This simple, easy-to-make recipe is ideal for bar, happy hour, and appetizer menus.
2 T Olive oil
2 C Ready-Set-Serve (RSS) Brussels Sprouts Bites
½ tsp. Kosher salt
¼ tsp. Black pepper
16 Multi-grain seeded crackers
16-oz. Wheel of Brie, sliced into 16 pieces
2/3 C Chili crisp
Sauté Brussels sprouts until tender and browned.
Top each cracker with one slice of Brie. Top with equal portions of Brussels Bites, then two teaspoons of chili crisp. Warm under a heat lamp or broiler until the cheese starts to melt; serve immediately.
1 bunch Markon First Crop Asparagus, steamed
1/4 C Markon First Crop Basil
2 T Markon First Crop Chervil
2 T C Ready-Set-Serve Lemon Juice
2 cloves Ready-Set-Serve Peeled Garlic
1 tsp. lemon zest
1/4 tsp. cumin
1/4 tsp. coriander
1/4 C extra virgin olive oil
1/2 tsp. kosher salt
1/4 tsp. red pepper flakes
16 large shrimp, cleaned and threaded onto skewers to prevent curling
1 tsp. kosher salt
Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching
Edible petals and micro greens for garnish
Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.
Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.
To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.
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