#nye apps

Endive Bites

Fresh, crunchy endive leaves with a creamy, cheesy filling, topped with charred corn and chili-infused honey.

Makes about 20 bites Preparation time: 45 minutes

Ingredients 2 heads baby Belgian endive 2 ears of corn 4 ounces goat cheese 2 ounces cream cheese 2 tablespoons chili pepper-infused honey (such as Mike's Hot Honey), divided (can substitute regular honey) 2 tablespoons chopped chives

Directions

Separate the endive into individual leaves. Set aside.

Char corn on grill or hot cast iron pan. Allow to cool slightly, then cut kernels off the cob and set aside.

Mix together goat cheese, cream cheese and 1 tablespoon honey.

Spread a spoonful (about 1 tablespoon) of the cheese mixture into each piece of endive.

Top with a spoonful (about 1 tablespoon) of charred corn.

BLT Scallops

An appetizer-sized twist on your favorite BLT sandwich! Delicious served with a French rosé.

Makes 12 scallop BLTs Preparation time: 15 minutes

Ingredients 2 teaspoons olive oil 2 teaspoons unsalted butter 12 Fresh Wild Caught Sea Scallops 4 slices cooked bacon, cut into 2-inch pieces 2 Roma tomatoes, sliced Romaine lettuce, cut into 1-inch pieces

Directions

Heat the olive oil and unsalted butter over high heat in a frying pan. 

Once hot, add scallops and sear for 1 ½ minutes on each side.

Remove scallops from pan and let rest for 5 minutes.

Cut the scallops in half horizontally.

On one half, layer 1 piece cooked bacon, a slice of tomato and a piece of romaine lettuce.

Caramelized Strawberry Brie Crostini

These fruity, melty, caramelized crostini can be served as an appetizer or a dessert!

8-10 servings Preparation time: 20 minutes

Ingredients 1 L&B Bake-at-Home Traditional Baguette, sliced 1 wedge Brie 2 tablespoons granulated sugar 1 pint strawberries

Directions

Heat oven to 375 F.

Place baguette slices on a baking sheet. Brush both sides of the bread with olive oil. Bake 5-7 minutes.

Cut Brie into thin slices. Top each piece of bread with 1 slice of Brie and sprinkle with a pinch of sugar.

Use a cooking torch to caramelize the sugar and melt the Brie.

Appetizer Idea: 6 ways to top Brie

Looking for an easy appetizer for your next dinner party? Pick up a 2-pound wheel of Lunds & Byerlys Brie, break out a bottle of Pinot Noir and get started! You can serve the Brie at room temperature or bake it at 350 F for 10 minutes. Start with the topping suggestions below and serve with crackers, veggies or apple slices.

1. Lunds & Byerlys Granola

2. Clementine Chutney: Zest 4 clementines. Set the zest aside. Peel and separate the clementines into segments and cut each one into ½ inch pieces, removing any seeds. Heat olive oil and sauté ¼ cup chopped red onion or shallot over medium heat, about 5 minutes. Stir in 1 tablespoon white wine vinegar and cook for another minute or so. Add clementine pieces and zest, plus salt and pepper to taste, and cook for another 2-3 minutes. Transfer to a bowl, set aside to cool and spoon on top of Brie.

3. Chopped sun dried tomatoes + julienned basil

4. Bacon + chopped apples

5. Lunds & Byerlys Meyer Lemon & Blood Orange Pepper Jelly

Delicata Squash Crostini

With creamy goat cheese, velvety squash and tart pomegranate seeds, this colorful appetizer features all your favorite flavors of fall. Pairs nicely with La Crema Chardonnay.

6-8 servings Preparation time: 45 minutes

Ingredients 1 delicata squash Olive oil Salt & pepper 1 L&B baguette ½ cup hazelnuts, roughly chopped 1 (3-ounce) goat cheese log Pomegranate seeds Fresh rosemary, finely chopped

Directions

Halve squash, remove seeds and cut into half-moon slices; then, cut each of those slices in half. Note: Delicata squash skin is tender enough to eat when cooked, so there's no need to peel it.

Brush squash slices with olive oil. Sprinkle with salt and pepper. Roast for 20-25 minutes in a 400 F oven.

Slice the baguette into ¼-inch slices and brush with olive oil on both sides. Bake at 350 F for 5-7 minutes.

Heat hazelnuts in a dry skillet over medium-high heat, tossing occasionally, until nuts are browned and toasted.

Appetizer idea: Prosciutto Wrapped Dates

This easy appetizer is great for a crowd! You can’t beat the flavor combo: sweet dates paired with tangy blue cheese and salty prosciutto.

Start by heating your oven to 350 F. Halve the dates and stuff them with Gorgonzola, then wrap each date with prosciutto.

Bake for 10 minutes. Remove from oven and drizzle with honey. Serve with Sacchetto Prosecco.