ROASTED POTATO SLICES WITH ROMESCO SAUCE

This would be a perfect appetizer for any occasions or parties. I make this dish for my Christmas Eve Party and all my friends were so delighted with it. You could make the Romesco Sauce up to 3 days ahead and just before using, bring it to room temperature and stir well. Romesco is a tomato-based sauce featuring nuts and spices that's ground smooth. Since the NFL Football season is coming to the end, I would recommend you'll to try this appetizer to serve your friends and family.

Recipe Courtesy from The Best of Fine Cooking-Appetizers

This recipe yields about 48 hors d'oeuvres

INGREDIENTS :

1 medium plum tomato (about 1/4 lb), cored and quartered
16 whole almonds, toasted
1 tbsp coarsely chopped jarred roasted red pepper
2 small cloves garlic
1/8 tsp cayenne
Kosher salt and freshly ground black pepper
1 tbsp red wine vinegar
4 tbsp extra-virgin olive oil
3/4 lb small red potatoes (1 to 2 inches in diameter), rinsed and dried
Finely grated zest of 2 medium lemons, for garnish
1/4 cup fresh flat-leaf parsley leaves, for garnish


METHODS :

1. Position rack in the upper third of the oven and heat the oven to 450 degree Fahrenheit.

2. In a food processor, combine the tomato, almonds, roasted red pepper, garlic, cayenne, 1/4 tsp salt, and a few grinds of black pepper. Process, scraping the bowl as needed, until the mixture is somewhat smooth, about 1 minute. Add the vinegar and 1 tbsp of the olive oil and process until well incorporated. Taste and more salt if needed.

3. Trim the ends off of each potato and cut the potatoes crosswise into 1/8 to 1/4-inch slices. In a bowl, toss the potatoes with the remaining 3 tbsp olive oil and 1 tsp salt to coat well.

4. Lay the slices in a single layer on a baking sheet that been sprayed with a non-stick oil spray. Roast the potatoes, turning the slices with spatula and rotating the baking sheet halfway through roasting, until golden brown, about 20 to 30 minutes. Let cool slightly.

5. To serve, arrange the potato slices on a serving platter; blot with a paper towel if they look oily. Top each slice with a generous 1/4 tsp of romesco sauce. Garnish each with a tiny pinch of lemon zest and a parsley leaf.

PORCHETTA & POLENTA WITH PICKLED ONIONS

This is what I make for my neighborhood party for Christmas and I got this recipe from Food Network magazine in year 2010. Everyone seems to enjoy the foods that I prepared and I'm happy with my work.

Porchetta pronounced as "por-ketta"....is an Italian speciallity of slow-roasted suckling pig and usually heavily salted in addition to being stuffed with garlic, rosemary, fennel or other herbs. I hope all of you will enjoy this 5 stars rated recipe that I choose and happy cooking :)

Recipe courtesy from Chef Ted Allen for Food Network Magazine


INGREDIENTS :

For the Pork:
3 lb boneless pork shoulder, trimmed of excess fat
Kosher or sea salt
Grated zest of 1 lemon
3 cloves garlic, chopped
2 tsp fennel seeds, plus more for sprinkling
16 fresh sage leaves, chopped
2 tsp chopped fresh rosemary
Freshly ground black pepper
Extra-virgin olive oil, for drizzling

For the Onion:
3/4 cup white vinegar
3 tbsp sugar
Kosher or sea salt
1 bay leaf
1/2 tsp fennel seeds
1/4 tsp red pepper flakes
1 large red onion, thinly sliced into rings

For the Polenta:
1 tbsp extra-virgin olive oil
1 tube (about 18 oz) prepared polenta, cut into 1/4-inch thick rounds


METHODS :

(A) For the Pork:

1. Prepare the pork; to butterfly, slice down the middle of the pork with a sharp knife, about two-thirds of the way through. Open the meat like a book and pound with a mallet or heavy skillet into a 1-inch-thick rectangle, about 8 by 14 inches.

2. Preheat the oven to 350 degrees Fahrenheit. Season the pork with about 1-1/2 teaspoons salt. In a small bowl, mix the lemon zest, garlic, 2 teaspoons fennel seeds, the sage, rosemary and 1-1/2 teaspoons black pepper. Rub the mixture all over the pork, then roll it up tightly and tie with twine. Drizzle the roll with olive oil and rub all over; sprinkle with freshly ground black pepper and more fennel seeds.
NOTES: The roll can be prepared up to 3 days in advance; refrigerate until roasting.

3. Place the pork roll on a rack in a shallow roasting pan. Roast until a thermometer inserted into the middle register 180 degrees and  the pork is crusty on the outside, about 2 hours. Let it rest 15 minutes before slicing.


(B) For the Onion Pickle:

1. Bring the vinegar, sugar, 1/4 teaspoon salt, the bay leaf, fennel seeds and red pepper flakes to a boil in a small saucepan over medium-high heat.

2. Add the onion slices and simmer 1 minute, then remove from the heat and let the onion cool in the liquid.

NOTES: Leftover pickled onions will keep in the liquid for weeks.


(C) For the Polenta:

1. Place a large nonstick skillet over medium heat, add olive oil and fry the polenta until golden and crisp, about 4 minutes per side.

2. Drain on paper towels.


(D) To Assemble:

1. Arrange the polenta on a platter or individual plates.

2. Thinly slice the pork roll, then cut into bite-size pieces and pile on the polenta.

3. Top with pickled onions and served warm or at room temperature.

WHITE-BEAN SOUP SHOOTERS WITH BACON

I would like to share with all of you this recipe that I make it last year for my Neighborhood Christmas Party. This soup is so yummy and rich with the white beans and perfect for cold weather. I poured the soup into individual party size shot glass and decorated it with some goat cheese, toasted croutons and some freshly grounded black pepper.....and VOILA!!! I wanna take this opportunity to share this recipe, so all of you could try it on this coming Thanksgiving Party or Christmas Party. Believe me.....everyone will WOW on this soup.....ENJOY!!!!

Recipe Courtesy : Ted Allen for Food Network Magazine

Preparation Time : 26 minutes
Cook Time : 24 minutes
Level : Easy



INGREDIENTS :

1/2 strip bacon, diced
1 tbsp extra-virgin olive oil
1 tbsp unsalted butter
2 shallots, chopped
2 (15 oz) cans cannellini or other white beans, drained and rinsed
6 leaves fresh sage, chopped
4 cloves garlic, chopped
3 cups low-sodium chicken broth
1/2 cup heavy cream
1/4 tsp cayenne pepper
Kosher salt
3 slices crusty bread, toasted
2 ounces goat cheese, at room temperature
Freshly ground black pepper


METHODS :

1. Fry the bacon in a medium saucepan over medium heat until halfway done, about 3 minutes. Add the olive oil, butter and shallots and saute until soft, about 6 minutes. Add beans, sage, garlic and broth, bring to a simmer and cook 15 more minutes.

2. Transfer the mixture to a blender or food processor in three batches and puree until smooth. (Be careful-hot liquids are prone to explode when whipped) Return the pureed soup to the pan and add the cream, cayenne, and salt to taste. Keep warm.

3. Cut the toasted bread into 3/4-inch croutons.

4. To serve, ladle the soup into shot glasses, top with goat cheese, croutons and sprinkle with freshly ground black pepper.

SHRIMP FRITTERS

This dish is always my family favorite especially the kids. Here's the recipe I would like share...ENJOY!!!


INGREDIENTS :

100 g self-raising flour
25 g cornflour / cornstarch
150 ml cold ice water
1/4 tsp salt
1/8 tsp freshly ground black pepper

250 g large shrimp, shelled (leave the tail on) and deveined
250 ml cooking oil for deep frying



METHODS :

1. Combine batter ingredients in a mixing bowl, make a quick stir and let it stand for 5 minutes. Blend the batter into smooth batter with whisk. Add in the shrimp and stir through.

2. Heat the oil in a wok over medium heat. When the oil is hot, hold the tail of the shrimp and dip in the batter. Drop the shrimp into the hot oil and repeat to fill the wok but not over fill because it will make the oil temperature comes down.

3. Deep-fry the fritters until puffy and golden brown. Dish out and drain on paper towel and display on a serving platter. Serve immediately.

CRISPY FRESH CUTTLEFISH / SQUID IN SWEET & SOUR SAUCE

This is one of the best dish I ever tried. This dish can be an appetizer or snack and also gets along with some beers and wines :)

The cuttlefish is very crispy and it also had some hint of the spiciness...very yummy !!!!

INGREDIENTS :

1 kg (1/2 lb) fresh cuttlefish / squid, cut into pieces and make patterns

1 tbsp shredded fresh ginger

6 dried chilies

For The Sauce:

2 tbsp Worcestershire sauce

3 tbsp tomato sauce/ketchup

2 tbsp chili sauce

1 tbsp Chinese black vinegar

2 tbsp sugar

1 tbsp light soy sauce

1/2 tbsp oyster sauce

5 tbsp water

METHODS :

1. Blanch cuttlefish in boiling water for half minutes. Dish and drain.

2. Heat up oil for deep-frying, put in fresh cuttlefish / squid and deep-fry until dry and crispy**. Dish and drain.

3. Pour the sauce ingredients into the wok and cook

NOTES :
** When frying fresh squid/cuttlefish, lots of heats up oil are needed. First round of frying may not be crunchy. Dish up the cuttlefish / squid and drain, add more oil and heat up. Pour in the drained cuttlefish / squid again to deep fry until crunchy. The stove at home with lower flame may need another round of deep frying and this particular dish of cuttlefish / squid is only tasty when is crunchy.

ACAR AWAK (SPICY MIXED VEGETABLE PICKLE)

Acar awak is a classic Nyonya or Peranakan accompaniment that is commonly found on the Nyonya dinner table. Nyonya acar, in particular, is very elaborate - much more so than their Malay counterpart. The Penang Acar-awak showcases the degree of extra attention and refinement that has become the hall mark of the Nyonya kitchen. 

 

 The acar will keep for two weeks in the refrigerator if the ground peanut has not been mixed in. It is best served overnight to allow the flavors to develop. If you like drier acar, is best to drain in a colander for at least a few hours because the sour vegetables could released  a lot of water. 

INGREDIENTS :

500 g cucumber, seeded and cut into 3cm long strips

300 g cabbage, cut into 3cm thick

100 g carrots, cut into 3cm long strips

100 g french beans, cut into 3cm length

100 g long beans, cut into 3cm length

100 g pineapple, cut into small pieces

3/4 cup cooking oil

100 g peanuts, roasted and pounded

4 tbsp roasted sesame seeds

For Scalding Vegetables

600 ml water

400 ml vinegar

2 tbsp salt

2 tbsp sugar

Spice Paste (Ground)

50 g dried chilies

100 g shallots

40 g garlic

15 g fresh tumeric

5 g galangal

10 g candlenuts

20 g belachan, toasted

20 g lemongrass

20 g coriander seeds

9 tbsp sugar

3 tbsp salt

2 tbsp vinegar

METHODS :

1. Bring water, vinegar, salt and sugar for scalding vegetables to a rapid boil. Blanch the vegetables, one type at a time: 2-3 seconds for the cabbage and 8-10 seconds for the rest of the vegetables. Drain vegetables in a coriander.

2. Heat the oil in a wok to fry the spice paste until fragrant in low heat. Season with 9 tbsp sugar and 3 tbsp salt. Bring it to a boil and leave to cool completely before stirring in 2 tbsp vinegar.

3. Add in all the vegetables and stir to mix well. Serve garnished with a sprinkle of the ground peanuts and toasted sesame seeds.

PAN FRIED CITRUS SCALLOPS WITH RASPBERRY-POMEGRANATE GLAZE

Love, love this recipe that I found in the internet...
@ Food 52 http://www.food52.com/recipes/15669_citrus_scallops_with_raspberrypomegranate_glaze

The every ingredients in this recipe really comes to a 'WOW' and perfect in every bites. Here is the recipe I would like to share and keep :)


INGREDIENTS :

1 pound large scallops
1 lemon, zested and juiced
1 orange, zested and juiced
2 tbsp pure honey
2 tbsp extra virgin olive oil
1 tsp chopped parsley for garnish

some raspberry-pomegranate glazed ( recipe below )



METHODS :

1. Dry the scallops well with a paper towel and season with salt and pepper. This help to get a nice caramelized crust on the outside.

2. Saute the seasoned scallops in the olive oil for a couple minutes on each side. Flip when they start to get browned and golden.

3. Meanwhile, combine the lemon and orange zest and juice and honey. Add to the scallops and let the juices cook down and coat the scallops. Make sure do not overcook the scallops. Is recommended to use a large saute or frying pan so that the juices will cook down quickly.

4. Plate the scallops and drizzle with the raspberry-pomegranate glaze. Garnish with some parsley and served.



Raspberry-Pomegranate Glaze

INGREDIENTS :  

1/2 cup pure pomegranate juice
1/2 cup red wine
1 tbsp reserved raspberry jam


METHODS :

1. Combine the ingredients in a saucepan and reduce by half. You want it to thicken but still be able to drizzle.

2. Optional, but it does make it more elegant - strain the glaze through a sieve to remove the raspberry seeds.

LEMON GLAZED CHICKEN WINGS

This Lemon Glazed Chicken Wings is really the best recipe I ever created. These wings have the taste of sweet and tangy and my kids are the big fans. Hereby....let me share this special recipe with all of you =)

INGREDIENTS :

2 lb whole chicken wings, cleaned and cut in 2 pieces with the tips removed

2 tsp freshly grated ginger

6 slices of fresh lemon, or more for ganishing

For Marinate Seasoning :

2 tbsp light soy sauce

1 tsp kosher salt

2 tsp cornstarch

4 tsp Shaoxing cooking wine

Some freshly ground black pepper

For Seasoning Sauce :

3 tbsp honey

2 tbsp sugar

2 tbsp fresh lemon juice

4 tbsp water

2 tsp cornstarch

METHODS :

1. In a bowl, mix all the marinade seasoning and add the cleaned and patted dry chicken wings. Covered the bowl with plastic wrap and refrigerator for at least 2 hours.

2. Heat the saute pan with some vegetable oil over medium heat. Pan fried the chicken wings both sides until golden brown. Stir in the grated ginger, covered and cook for at least 5 minutes or until the chicken wings are throughly cooked.

3. Open the cover and poured in the seasoning sauce with the lemon slices and stir until well combined. Cook the sauce until thickened and dish up on a platter.

Serve hot with some steamed white rice

SEASONED MEAT ROLLS (HOKKIEN LOH BAK)

This is one of my mom's recipe which she used to make it on any Chinese festival moment. I love this dish so much especially when you dipped it with some chili sauce.

To make this dish, you need some beancurd sheets which you can find it at the frozen aisle in Asian groceries store. Alright....here I wanna share my recipe with you'll ;

Seasoned the ground meat ( about 1 1/2 pound ) with 3 tsp sugar, 1 tsp chicken stock granules, 2 tbsp oyster sauce, 1 tbsp hoisin sauce, 2 tsp five spice powder, 2 tbsp cooking wine, 2 tbsp tapioca flour, salt & pepper and some sesame oil. Then add in 1 chopped medium onion, 1 shredded whole carrot, 6 cloves chopped garlic and 2 beaten eggs. Mix it well.

Cut the beancurd sheet into 4 pieces. Spoon about 4 to 5 tbsp of meat mixture onto the beancurd sheet and roll up tightly. Continue with the rest until the meat mixture is all used up.

In the steamer with a high heat, steamed the beancurd rolls for at 8 minutes and let it cool on wire rack before cutting into pieces.

Then cut the steamed cooled beancurd rolls into small pieces. In a pot filled it with oil and turn the heat to medium high. Dipped the two cut end with flour and deep-fry until golden brown.

Served it your favorite chili sauce.

FRIED CHEESE RAVIOLI

Usually fresh ravioli is served with marinara sauce after cooked in a boiling water. This time I'm making them in crispy texture and sprinkle with some fresh grated Parmesan and good quality of marinara sauce.

The result to the outcomes was delicious and it's the best appetizer. Hereby is the recipe I would like to share;

INGREDIENTS :

Olive oil, for frying

1 cup buttermilk

2 cups Italian-style bread crumbs

1 box store-brought cheese ravioli

1/4 cup freshly grated Parmesan

1 jar store brought marinara sauce, heated, for dipping

METHODS :

1. Pour enough olive oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer register 325 degree F.

2. While the oil is heating, put the buttermilk and the bread crumbs in separate shallow bowls. Working in batches, dip ravioli in buttermilk to coat completely. Allow the excess buttermilk to drip back into the bowl. Dredge ravioli in the bread crumbs. Place the ravioli on a baking sheet and continue with the remaining ravioli.

3. When the oil is hot, fry the ravioli in batches, turning occasionally, until golden brown, about 3 minutes. Using a slotted spoon, transfer the fried ravioli to paper towels to drain.

4. Sprinkle the fried ravioli with freshly grated Parmesan and serve with a bowl of warmed marinara sauce for dipping.

MY VALENTINE'S DAY

As the February 14 is a day for all lovers and is time to celebrate it with love. I always with the mood when comes to this day and here's sometime I wanna share with all my friends.

A table with full of inspiration of foods and chocolate. Will share all these recipes on my blog soon....so keep tuning in =)

Chocolate Dipped Strawberries

Fried Cheese Ravioli

Lemon-Butter Green Beans with Pine Nuts

Roasted Chicken with Balsamic Vinaigrette

Gianduja Souffle / Hazelnuts Chocolate Souffle

CHWEE KUEH (水粿) / STEAMED RICE CAKE WITH PRESERVED RADISH TOPPING

This is one of my favorite kueh where backs in Malaysia, we used to buy them in Pasar Malam or at Petaling Street. They are so flavorful with preserved radish which been sauté until so fragrant.

I make this yesterday for the first time and it turn out to be a perfect one. All my chwee kuih were gone this morning and I'm going to make it again next week =)

INGREDIENTS :

Kueh:

150 g rice flour

20 g wheat starch

300 ml water

2 tsp garlic oil

1/2 tsp salt

800 ml water

METHODS :

1. Place the rice flour, wheat starch in a mixing bowl and add the 300 ml of room temperature water. Whisk it while adding the water to the dry ingredients until there are no lumps.

2. In a heavy saucepan, add the 800 ml water, oil and salt. Heat it until just begin to boil. Turn the fire off.

3. Slowly pour in the flour mixture into the boiling water while whisking continuously to prevent lumping. The mixture will turn to be thick to a gluey consistency.

4. Spoon the gluey paste into the chwee kueh molds or muffin pans and steamed in a over boiling water for about 15 minutes.

5. Let it cool completely and remove the chwee kueh from the molds and served it with prepared preserved radish.

Prepared Preserved Radish ( Chai Poh )

200 g vegetable oil

300 g preserved sweet radish, washed and drained

50 g garlic, chopped

30 g dried shrimps, washed and drained

3 tbsp sugar

1 tsp dark soy sauce

1 tsp salt

1 tbsp toasted sesame seeds

METHODS :

1. Heat the oil in a heavy saucepan. Sauté the preserved radish, dried shrimps and chopped garlic until fragrant in a medium heat.

2. Add the sugar, salt and dark soy sauce for seasoning. Turn off the heat and add the toasted sesame seeds. Mix it well.

COLD EXTRA SOFT TOFU WITH CENTURY EGGS

I was in my friend's house last month and spotted this delicious and healthy dish from Taiwan. I'm so happy that she shared her recipe with me and now is my turn to shared it with my loyal blogger friends. It is so easy to prepare and the taste is super yummy :P

Hope all of you will enjoy my new recipe =)

INGREDIENTS :

24 oz (680g) Extra soft tofu / Sukui Tofu ( I used House Foods Brand )

2 pcs Century eggs, shelled and cut into bite pieces

3 stalks of Green onions, chopped

2 small bags of Dried bonito flakes

2-3 tbsp of Vegetarian flavored oyster sauce

some sesame oil

DIRECTIONS :

In a platter, arranged two blocks of tofu and add the century eggs and dried bonita on top of the tofu.

Then sprinkled the vegetarian flavored oyster sauce, sesame oil and the chopped green onions.

Served immediately or keep it in the refrigerator until ready to serve.

BALSAMIC CHICKEN DRUMETTES

I got this recipe from Giada De Laurentiis at Food Network show. I always love to watch how she introduce each ingredient and she always teach you step by step how to prepare each meal.

Chicken drumettes are always one of my family favorite. These drumettes is so yummy and is really a WOW to my family. Here I would like to share the recipe with all my friends and anyone who visit my blog.

INGREDIENTS :

1/2 cup balsamic vinegar
1/2 cup honey ( I used Organic Honey for more pure taste )
1/2 cup brown sugar
1/4 cup soy sauce
5 sprigs of rosemary
5 garlic cloves, halved
10 to 12 chicken drumettes from the chicken wings
2 tbsp toasted sesame seeds
1/4 cup chopped fresh flat-leaf parsley ( Italian parsley )



METHODS :

Combine the balsamic, honey, brown sugar, soy sauce, rosemary sprigs and garlic cloves in a large resealable plastic bag. Shake and squeeze the contents of the bag to dissolve the honey and the brown sugar. Add the chicken drumettes to the bag and seal with as little air as possible in the bag. Place in the refrigerator and marinade for 2 hours.

Preheat the oven for 450 F.

Place the chicken drumettes on a non-stick foil-lined baking sheet. Bake until the skin is caramelized and very dark in spots, about 30 to 35 minutes.

Meanwhile, place the marinate liquid in a small saucepan. Bring to boil ( in order to kill the bacteria ). Reduce the heat to simmer and cook over low heat until thick, about 15 minutes. Reserve on the side.

Use a pastry brush to brush some of the reserved cooked marinate sauce on the chicken drumettes. Place the chicken drumettes on a serving platterand sprinkle with the toasted sesame seeds and the chopped parsley.


Cook's note from Giada : I like the rosemary and garlic flavors in the background.
Brushing the cooked drumettes with the reduced marinade helps
the flavors along. Also, re-moistening helps the parsley and the
sesame seeds to adhere.

CROSTINI WITH SUN-DRIED TOMATO JAM & GOAT CHEESE

I was having a house warming last Sunday and all my friends were very satisfied with this appetizer. I spread the sun-dried tomato jam on a crusted sliced baguette and atop it with a drop of goat cheese that mixed with fresh chopped thyme. The combination is so perfect that everyone give me a THUMB UP!!!

INGREDIENTS :

Sun-Dried Tomato Jam;
1 (8 oz) jar sun-dried tomatoes packed in oil, drained and chopped, oil reserved
1 tbsp olive oil
1/2 onion, thinly sliced
1 clove garlic, minced
2 tbsp sugar
1/4 cup red wine vinegar
1 cup water
1/2 cup chicken broth
1 tsp chopped fresh thyme leaves
1/2 tsp salt
1/2 tsp freshly ground black pepper

Crostini;
1 baguette, cut into 3/4-inch slices
1/4 cup olive oil
salt & pepper
5 oz goat cheese, room temperature
2 tsp chopped fresh thyme leaves


METHOD :


For the Sun-Dried Tomato;

Place a medium saucepan over medium heat. Add chopped sun-dried tomatoes, 1 tbsp of the reserved sun-dried tomato oil, olive oil, onion and garlic. Stir and cook until the onions are soft and beginning to brown at the edges, about 5 to 7 minutes.

Add the sugar, vinegar, water, chicken broth, thyme, salt and pepper. Bring the liquid to a boil, reduce the heat and simmer, covered for 30 minutes. Remove the cover and continue simmering until most of the liquid is reduced and the mixture is the consistency of jam, about 5 to 10 minutes. Remove from the heat and set aside.


For the Crostini;

Preheat the oven to 400 F. Line a baking sheet with foil.

Place the baguette slices on the baking sheet. Using a pastry brush, lightly coat the baguette slices with olive oil. Sprinkle with salt and pepper. Bake until lightly toasted, about 8 minutes.


To Assemble;

Place the soft goat cheese in a small bowl. Stir in the thyme and set aside.

Spread the crostini with Sun-Dried Tomato Jam and top with the goat cheese and herb mixture.

Transfer to a serving plate and served.

TINY BRIE, PROSCIUTTO & APRICOT TART BITES

I really love this appetizer which I found at internet from one of the blogger....mmm....I lost her blogger information but will share her recipe with you'll.

This appetizer has the taste of saltiness from the prociutto, sweetness from the apricot jam and the cheesiness from the brie. The combination is just perfect!!!



I brought those ready use pastry shells from the grocery store at the frozen aisle.

Things that you need for this appetizer as follows;

1 pack of ready use pastry shell ( about 15 pcs in a box )
1 whole Brie ( I used Ile De France Brie ), cut into 1/2" cube
Thinny slice of fresh prociutto
Apricot jam or anything of your favorite that is sweet
Fresh Thyme for garnishing


METHOD :

1. Preheat oven at 350 F and bake the shells at baking sheet for about 8 minutes until crispy.

2. Place 1/2" cube of Brie in each shell. Return to oven for a few moments, allowing the cheese to melt.

3. Remove from oven, add 1/4 tsp of apricot jam on top of the melted cheese.

4. Form small, thin sliced of prociutto into rose shapes and placing atop of the fruits spread.

5. Garnish with small sprig of fresh thyme.

6. Serve warm and enjoy!!!