I haven’t posted a Weekend Cooking in quite a few weeks. We sort of fell of the bandwagon here with our historical cooking. It has been so crazy busy with both of us having finals for school, working on papers, going to work, etc. But we did manage to make a little appetizer this week that I got from the Entertaining Newport cookbook.
This recipe, Artichoke and Asiago Phyllo Cups, comes from the menu section on Wine Tasting in the Garden from The Elms. The Newport Mansions host a Wine and Food Festival every year this year it is September 21-23, 2012 on the grounds of Marble House. There will be a tasting of over 100 wines, appetizers, and appearances by famous chefs including Emeril. I might think of taking a trip out here because it is the week after my birthday. If you want more information here is the website for the Newport Food and Wine Festival.
Artichoke and Asiago Phyllo Cups
Makes 30 Appetizers
Ingredients:
18 oz. marinated artichoke hearts, drained
¾ cup freshly grated asiago cheese
½ teaspoon garlic salt
1 teaspoon fresh lemon juice
3 oz cream cheese, softened
2 (15 count) packages of mini phyllo shells
¼ cup freshly grated asiago cheese
Fresh thyme for garnish
Directions:
1) Combine the artichokes, ¾ cup asiago cheese, garlic salt, and lemon juice in a food processor or blender. Process until the artichokes are finely chopped. Add the cream cheese and process until blended.
2) Fill the pyllo shells with the artichoke mixture. Arrange on a baking sheet. Sprinkle with the remaining asiago cheese. Bake at 350 degrees F for 15-20 minutes.
3) Arranges the cups on a platter and garnish cups with thyme sprig. Serve hot.
Ok, these were good, but not exactly what I expected and I would probably make a few changes the next time I make them. First of all – WAY too much asiago cheese. That was all you could taste and it is a strong cheese – I like this cheese but in smaller amounts. I would cut the ¾ cup to probably ½ and make up the difference with parmesan. Also, I think we blended too long so it was more whipped and I would have preferred it to be a little thicker – maybe a little more cream cheese. They were good, but needed less asiago for sure.
Weekend Cooking is hosted by Beth Fish Reads. Any post remotely related to cooking can participate.
Copyright © 2012 by The Maiden’s Court
Oh this looks good. A nice addition to drinks and snacks on the deck. Yum.
ReplyDeleteIt would be a nice light snack.
DeleteCool! I LOVE artichoke...I'm going to try these! I hope you get to go to the festival :) Think of the fabulous Weekend Cooking post you could do after THAT!
ReplyDeleteThat would be one awesome weekend cooking post wouldn't it!? I am looking into going - getting a hotel for the night so we can enjoy the atmosphere and not have to spend 2 hours driving home.
DeleteI love Newport. Hope you make it to the festival and tell us all about it. :)
ReplyDeleteNewport is so beautiful, I love going there.
DeleteI want to go to the Newport Food and Wine Festival!!
ReplyDeleteBeautiful scenery and great wine and food! What could be better!
DeleteThis recipe does look good, but I hear you on the asiago. More cream cheese might be the answer. Looks delicious!
ReplyDeleteThey did come out looking pretty - I just wish I could have eaten more of them!
DeleteI've never tried asiago - will have to look out for it.
ReplyDeleteIt is best used in small doses. I have a favorite pasta dish that I like to use it in.
DeleteI would be willing to try them! Yep!
ReplyDeleteGranted asiago is a strong flavor, so I can see it might be too much
I think toned down a little it would have been awesome.
DeleteHope you get to go to the festival!
ReplyDeleteI don't think we have asiago cheese here. I certainly don't recall hearing about it before.
It is an Italian cheese that is sort of like Parmesan in texture however it has a stronger taste.
DeleteI hope I go too!
yummy!! Thanks for sharing this recipe!
ReplyDeleteNo problem!
Delete