Teriyaki Pineapple with Brie, Bacon and Chili
Jeff Bacon CEC CCA AAC
Serving Size (12) Preparation Time: 30 minutes
Categories: Appetizer
Ingredients...
1/2 each fresh pineapple trimmed
6 ounces brie
3 slices bacon cooked
1 each Serrano pepper
1 ounce Teriyaki baste and glaze
Slice and trim pineapple until you have 24 slices that are 1/4 inch thick and 1 1/2 inch by 1 1/2 inch thick
Trim brie to a similar size
Cook bacon until done but soft
Layer a canapé of pineapple then bacon then brie and topped with another pineapple slice
Brush stacks with teriyaki glaze
Sear in very hot oven until brie starts to melt and exteriors just start to brown
Slice Serrano pepper very thin and place a slice or two on top of each stack
Serve warm
Balsamic Glazed Peaches with Proscuitto
Jeff Bacon CEC CCA AAC
Serving Size (12) Preparation Time: 30 minutes
Categories: Appetizer
Ingredients...
6 each peaches raw halved and pitted
1 ounce prosciutto -- sliced paper-thin
1/4 cup balsamic vinegar
1/4 cup honey
1 tablespoon vegetable oil
Mix vinegar and honey together in a small pan and bring to a simmer.
Reduce by half until liquid reaches a syrup consistency (it will thicken slightly more as it cools)
Cut each peach half into 4 wedges
Trim Prosciutto into strips that are suitable to wrap around the center of each peach wedge
Heat oil in a skillet until almost smoking
Sear ham wrapped peach wedges until ham browns slightly
Once all wedges are seared add enough balsamic glaze to pan to barely coat peaches.
Serve warm or at room temp
Thanks to Cheff Jeff with Triad Community Kitchens with the Second Harvest Food Bank of NWNC www.hungernwnc.org
