These lovely vegetarian appetizers were invented by my beloved mom, Lou. Can you spot the resemblance???
The last time, we had a family gathering, we made them together in our kitchen. It was fun but the appetizers take a reasonable time to make. They are best made the same day that they are eaten! 😉 We served 2-3 of them on a nice dessert plate & served them, dipped into a combination of soy yoghurt with raspberry coulis & a mint leaf. The red currants in the appetizers & the mint leaves, came straight from our garden! 😉 Ooh yes! We served them with the excellent Champagne, Duval Leroy Brut. You see, you can’t fail here with this fab duo! Later on, nearly every guest, also devoured 3 extra appetizers! Yum yum, I say! 🙂
I will give you a step-by-step guide in pictures! 😉
Recipe: For about 60 appetizers
1 egg yolk, well-beaten loose with a fork
1 pot of 250 gr ricotta + 1/2 pot of 250 gr = in total: 375 gr!
2 x 300 gr puff pastry with margarine, in squares. Every square will be cut up into 6 or 7 long slices.
200 gr red currants, all blended fine with an immersion blender
To serve with: 2 pots of 500 gr Soy yoghurt, not so sweet, a mint leaf, 1 per person, a good drizzle of sweetened raspberry coulis. ( I bought that like that in the supermarket! )
1. Take puff pastry out of the fridge & out of its package. Place 1 or 2 square pieces on a large chopping board. With help of a spoon or knife, smear ricotta in 1 layer all over the surface of the square.
2. Now, place your blended red currants in a fine sieve & place it on top of a fitted bowl. Let the red currants sit there for about 5-10 minutes. With the help of a spoon, see that the juice is in the bowl below. Shake off the juice of the berries & use the berry juice for later on in smoothies or in your daily yoghurt-cereal breakfast! 😉 We are just going to use the red mixed berries & we don’t want to have the excess of liquid otherwise the pastry will be too runny & the pastry will get soggy before baking! 😉 And we don’t want that! So, now, with help of a spoon or knife, smear an equal layer of the mixed berries on top of the ricotta layer. Now, with a sharp knife, cut the square into 6-7 equal long slices. See pictures further below.
3. Preheat your oven to 190° C ( 374 F) for 10 minutes. Place a Silpat or Silpats on 2 oven racks. Place your appetizers all evenly divided on the Silpat, with space between each of them. We got about 15-16 onto each Silpat. Finally, brush egg yolk all over the appetizers, with a silicon brush, also on the sides. Place them, spaced apart, into the hot oven & bake them for about 12 minutes, watching them carefully not to be over browned or toasted black, of course! We don’t want that! 😉 Take them out of the oven & leave them for about 10 minutes onto the Silpats. Then, transfer them carefully onto wire racks to cool down completely. Serve them, like picture above, on a nice dessert plate, 2-3 appetizers, with on the side a small pot with soy yoghurt, topped with a good drizzle of sweetened raspberry coulis & a mint leaf. Because you are going to dip the appetizer, into the yoghurt-coulis dip & enjoy your Champane with it! Yum! Serve at once to your loved one’s & with a good glass of your favorite champagne Brut & that happens to be Duvall-Leroy, at the moment! MMMM! You have guaranteed success! 😉 xxx
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