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Party Bits & Bites

February 29, 2012

What could be better than lounging around on a Sunday evening with some girlfriends, a glass of wine, and the Oscars? Add in a couple of fun, new snacks to the Deux Maisons “light bite” repertoire and I think you’ve got it! Because – honestly – who can resist a little red carpet commentary (heavens, look at Angie’s leg!) while indulging in charcuterie and clearly some kind of cheesy goodness?  Enjoy two new quick but delicious light bites for your next gathering – no matter how big or small, these will surely be a hit.

Manchego Red Onion and Pear Tart
inspired by Sweet Paul’s Pizza

1 Puff Pastry, thawed
1 Pear, thinly sliced
1 Red onion, thinly sliced
1/4 cup (or more!) manchego cheese
salt and pepper, to taste

Preaheat oven to 400 degrees.  Place puff pastry on baking sheet and prick all over with a fork.  Place slices of pear and red onion across tart and sprinkle (gratuitously) with manchego.  Bake for 30-40 minutes until edges are brown and crispy.  Remove from oven and slice with a pizza cutter.

Sweet Paul made this in pizza form – which would likely be even more delish!

Pancetta Wrapped Cauliflower Bites
The Kitchn

1 head of cauliflower, cleaned with the greens removed
8 to 10 slices of prosciutto or pancetta
4 to 5 leaves of fresh sage
Salt and pepper, to taste
Olive oil for brushing on the cauliflower

Preheat the oven to 400 degrees.

Carefully trim the cauliflower, leaving as much of the stem intact as possible. Slice the head in half from top to bottom and cut as many half-inch slices as you can from the middle until it starts coming apart. Lay the large slices carefully in a pan with raised sides which you have lightly coated with olive oil. Brush the tops of the cauliflower with olive oil. Season with a bit of salt and pepper. Roast for 25 minutes, turning once with a spatula at about 15 minutes.

Remove the roasting pan and let the cauliflower cool. Place sage leaves on tops of cauliflower pieces. Wrap cauliflower and safe with a piece of prosciutto or pancetta. Lay any extra pieces of pancetta over the larger slabs of cauliflower. Return the roasting pan to the oven and allow it to cook for another 10 to 15 minutes, or until the prosciutto/pancetta is brown and crispy.

Remove from the oven, transfer to a serving dish, and serve!

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2 Comments leave one →
  1. Lauren Mills permalink
    February 29, 2012 7:05 pm

    Can’t wait to try these recipes!

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