Tuesday, December 13, 2011

Easy Holiday Appetizer Recipe, Andon-Reid Inn Bed and Breakfast

Liven up your holiday with this easy holiday appetizer recipe that  we make at Andon-Reid Inn Bed and Breakfast all year round. I have been making this particular recipe for years now. It is one that can be made ahead of time, frozen and then baked.

These Spinach, Crab and Artichoke Mini Tarts hail from  Pepperidge Farm, the ambassadors of puff pastry. They have made it real easy to learn how to use this fine dough.

Spinach, Crab & Artichoke Mini Tarts

3 tbs. mayonnaise
3 tbs. sour cream
Generous dash freshly ground black pepper
1/4 cup frozen chopped spinach, thawed and well drained
1/3 cup well drained chopped canned artichoke heart
1/3 cup lump crabmeat, well drained
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
3 tbs. Japanese bread crumbs (panko)
1 1/2 tbs. finely grated Parmigiano-Reggiano or Parmesan cheese
1 1/2 tsp. extra-virgin olive oil
12 small sprigs fresh parsley

Heat the oven to 375°F.  Stir the mayonnaise, sour cream and black pepper in a medium bowl.  Add the spinach, artichokes and crabmeat and mix lightly.

Unfold the pastry sheet on a lightly floured surface.  Cut the pastry sheet into 3 (2 1/2-inch wide) strips.  Discard the remaining pastry.  Cut each pastry strip into 4 (2 1/2-inch) squares, making 12 in all.  Press the pastry squares into 12 (1 3/4-inch) mini muffin-pan cups.

Spoon 1 1/2 tbs. crab mixture into each pastry cup.  Stir the bread crumbs, cheese and oil in a small bowl.  Sprinkle 1 tsp. bread crumb mixture over each filled pastry.

Bake for 20 minutes or until the pastries are golden brown. Top each with 1 sprig parsley before serving.

Can be frozen baked or unbaked. If you freeze them unbaked you can bake them from the frozen state.

Our Waynesville, NC bed and breakfast served these little morsels last night at a Christmas Party and needless to say there were none left. We even tripled the recipe.

Give them a try, you'll be glad you did.


Rachel Reid, Very Happy Innkeeper at Andon-Reid Inn our Bed and Breakfast in Waynesville, North Carolina

1 comment:

  1. Oh my, those sound so yummy! Thank you for sharing the recipe.

    ReplyDelete

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