The holiday season is in full swing, which means one thing. Everyone is BUSY! Parties to attend, gifts to wrap, cookies to bake, memories to be made—and not enough hours in the day to do it all.
That’s where we come in. Our chefs have been developing side dishes, appetizers, desserts, and entrées to please your hungry holiday guests, so you can shave a few precious hours off your holiday to-dos. Visit us at the Market to take advantage of our holiday offerings, or try your hand at one of the two 4-ingredient recipes below.
Another quick appetizer idea? A cheese platter. Ask our Cheesemongers for their recommendations based on your preferences (we have over 200 varieties, so let us take the guesswork out!). Then add a cluster of grapes, a few candied walnuts, and a handful of strawberries, and call it done.
Prosciutto Wrapped Asparagus
Serves 6 as an appetizer (two spears each)
1 bunch asparagus, trimmed
1 tablespoon olive oil
8–12 paper-thin slices prosciutto
Salt and pepper
Preheat oven to 425°F. Toss asparagus with the olive oil and season with salt and pepper. Wrap each of the prosciutto slices around a spear of asparagus. Place in a single layer on a baking sheet. Bake for 5 minutes, flip, and bake for an additional 5 minutes, or until the asparagus is tender and the prosciutto is cripy. Serve immediately.
Warm Fig & Almond Topped Brie
1 (approximately 8 oz) wheel or wedge of brie
½ cup Dalmatia fig spread
¼ cup Marcona almonds, chopped
To serve: Potter’s crackers
Preheat oven to 350°F. Place brie on a baking sheet lined with parchment paper. Bake for 5–7 minutes, or until warm. Place on a serving platter and top with the fig spread (it will become easier to spread as it sits on the warm brie). Sprinkle with chopped marcona almonds and serve with crackers.
Posted on 12/21/16.