HAM, GRUYERE AND APPLE PANINI
Provided by Giada De Laurentiis
Time 27m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a 12-inch skillet, melt the butter over medium heat. Add the apple slices and thyme. Cook, stirring occasionally, until the apples are slightly soft, about 4 minutes. Cool for 5 minutes.
- Preheat a panini press. Spread each bread slice with 1 tablespoon mustard. Arrange 1/4 cup of cheese on each of 4 bread slices and top with 2 slices of ham. Divide the apple mixture evenly on top of the ham. Add the remaining cheese and cover with the remaining 4 bread slices. Grill in the panini press until the cheese has melted and the tops are golden and crispy, about 5 to 6 minutes.
GRUYERE AND CRAB PALMIERS
I keep these little bursts of flavor in my freezer so they can be pulled out and popped into the oven whenever needed. Crab, pancetta and Gruyere make a sophisticated, elegant appetizer, and you can make your own variations on the filling. Try chicken and pesto, or a Mediterranean version with spinach and feta. -Grace Voltolina, Westport, Connecticut
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 3 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. In a small bowl, combine the first 8 ingredients; fold in crab. In a small skillet, cook pancetta over medium heat until partially cooked but not crisp; drain on paper towels., Unfold 1 sheet puff pastry. Spread half of the crab mixture to within 1/2 in. of edges. Sprinkle with half the cheese and half the pancetta., Roll up the left and right sides toward the center, jelly-roll style, until rolls meet in the middle. Repeat with remaining pastry and ingredients. Refrigerate until firm enough to slice, about 30 minutes., Cut each roll crosswise into 1/2-in. slices. Place 2 in. apart on parchment-lined baking sheets. Bake until golden and crisp, 15-20 minutes. Cool on pans 2 minutes. Remove to wire racks to cool., Freeze option: Cover and freeze unbaked sliced palmiers on waxed paper-lined baking sheets until firm. Transfer to freezer containers; close tightly and return to freezer. To use, bake palmiers as directed.
Nutrition Facts : Calories 93 calories, Fat 6g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 149mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein.
HAM, GRUYèRE, AND TOMATO TOAST WITH DIJON MUSTARD
This combination of rich smoky ham, tangy mustard, melty cheese, and ripe tomato is perfect for a lavish breakfast with a fried egg or served with a bowl of soup.
Provided by Rebekah Peppler
Categories Sandwich Cheese Tomato Appetizer Broil Kid-Friendly Quick & Easy Lunch Ham Spring Summer Sugar Conscious Peanut Free Tree Nut Free Soy Free Cheese Week Small Plates
Yield 6 Servings
Number Of Ingredients 7
Steps:
- Preheat broiler. Line a rimmed baking sheet with aluminum foil.
- Spread each toast with mustard, then top each with 1 ham slice and 1 tomato slice. Top evenly with Gruyère and oregano and season with salt and pepper. Arrange toasts on prepared baking sheet and broil until cheese is toasted and bubbling, 3-4 minutes. Serve hot.
HAM GRUYERE AND DIJON PALMIERS
Categories Ham
Number Of Ingredients 5
Steps:
- 1. Position sheet of pastry on a lightly floured surface so that a short side is closest to you. Roll into a 10-by-14-inch rectangle. 2. Spread mustard over pastry. Distribute cheeses evenly over surface. Arrange ham in a single even layer, cutting to fit. Lay parchment paper or wax paper on top and gently compress layers with a rolling pin. Peel off paper. 3. Cut rectangle in half to make two 10-by-7-inch bands. Roll one long edge of one of the bands into the center; roll the opposite edge in so the two rolls meet in the middle and resemble a double scroll. Press lightly so the rolls stick together (spread a few drops of water where the two rolls meet to help them stick, if you need to). Repeat with the second band. Wrap in plastic and chill until firm. at least 1 hour in the refrigerator or 30 minutes in the freezer. 4. Preheat oven to 425F and line two baking sheets with parchment paper. With a very sharp knife. slice each roll into 24 pieces. Place on baking sheets at least 1 inch apart. Bake 10 to 12 minutes, until pastry is flaky. Serve warm or within the hour, if possible. Makes 48.
VERY VEGGIE, HAM, AND GRUYERE QUICHE
With its shredded hash brown potato crust, this quiche is vegetable-rich! Sauteed red bell pepper, mushrooms, scallions, and spinach make it a colorful, complete meal. Serve with jam and toast for breakfast, or with fruit and a crusty bread for lunch.
Provided by Bibi
Time 1h20m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spray a 9-inch quiche or pie pan with cooking spray.
- Place thawed, shredded hash browns on paper towels and lightly press with another paper towel, to remove excess moisture.
- Pour hash browns in the prepared pan, and press on the bottom and up the sides of the pan to form a crust. Brush the sides and bottom of the hash brown crust with melted butter. Use a piece of parchment paper or plastic wrap to press the potatoes firmly on the bottom and sides of the pan again, making sure there are no gaps.
- Bake crust in the preheated oven until crust is lightly browned, 15 to 20 minutes, adding 5-minute increments if needed. Reduce oven temperature to 375 degrees F (190 degrees C).
- While the crust is baking, melt 1 tablespoon butter in a small skillet and cook the chopped red bell pepper, chopped fresh mushrooms, and chopped scallions, stirring frequently, until the vegetables are tender, 4 to 5 minutes. Add 1/4 teaspoon salt and pepper. Add chopped spinach and cook until spinach is just wilted, 1 to 2 minutes. Set cooked vegetables aside and allow to cool.
- Beat eggs, cream, and remaining salt and pepper together in a medium mixing bowl. Stir in cooked vegetables and 1/2 cup shredded Gruyere cheese.
- Place sliced Gruyere cheese on the bottom of the baked crust, cutting to fit. Sprinkle diced ham on top of the sliced Gruyere, and pour egg mixture over all. Sprinkle remaining shredded Gruyere on top.
- Bake in the preheated oven until the center of the quiche is set, and a knife inserted in the middle comes out clean, 30 to 35 minutes. Cool on a rack for about 15 minutes. Slice and serve warm, or at room temperature.
Nutrition Facts : Calories 384.3 calories, Carbohydrate 15.6 g, Cholesterol 89.4 mg, Fat 33.2 g, Fiber 1.7 g, Protein 16.7 g, SaturatedFat 18.3 g, Sodium 561.1 mg, Sugar 1 g
HAM AND GRUYERE THUMBPRINTS
Each of these savory pastries include a bit of Black Forest ham and Gruyere.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 3 dozen
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Bring butter, salt, and the water to a boil in a large, heavy saucepan over medium heat, stirring occasionally (butter will melt). Add flour; stir vigorously until incorporated. Continue to cook, stirring, until the mixture pulls away from sides of pan and a thin film forms on bottom of pan, 1 to 2 minutes. Remove from heat; let cool 2 minutes.
- Transfer dough to a large bowl; add eggs 1 at a time, beating with a wooden spoon to incorporate each before adding the next, about 2 minutes. Stir in pepper, ham, and shredded cheese.
- Spoon dough into a pastry bag fitted with a 1/2-inch star tip. On a baking sheet lined with a Silpat baking mat or parchment paper, pipe 1 1/2 inches wide rosettes, 1 inch apart. Make a deep indentation at the center of each with your thumb (dampen thumb to keep it from sticking to dough). Bake until crisp and golden, 25 to 30 minutes.Transfer thumbprints to a wire rack to cool completely. Press a cheese cube into indentation of each.
- Place on clean baking sheets; freeze (uncovered) until firm, about 1 hour. Transfer to an airtight container; freeze until ready to use, up to 6 weeks.
- To serve, preheat oven to 425 degrees. Place thumbprints on ungreased baking sheets; bake until heated through and cheese is melted, 10 to 14 minutes. Serve warm.
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