|By the book table with one of my own books (The Witch of Bloor Street) and one |
of my favourite recommendations (If Nobody Speaks of Remarkable Things)
Photo Credit: A Novel Spot
Here are some of the highlights:
|With fellow writers Mary Rose Donnelly and Kim Echlin|
|Joined by Sarah Pietroski, owner of A Novel Spot|
|A Novel Spot - an awesome bookstore|
Baked Asparagus, Leek and Goat Cheese Bites
(from Williams-Sonoma New Flavors for Appetizers, by Amy Sherman)
2 1/2 tsp unsalted butter (plus butter for greasing muffin tins)
6 spears asparagus, tough ends trimmed
1 leek, halved lengthwise, white and light green parts finely chopped
2 ounces fresh goat cheese
1/2 cup ricotta cheese
1 large egg
Preheat oven to 300 degrees. Generously coat the cups of a 12-cup miniature muffin pan with butter.
Thinly slice the asparagus spears crosswise, keeping the tips whole. Set the asparagus tips aside.
In a sauté pan oven medium-low heat, melt 2 tsp butter. Add sliced asparagus and leek and cook gently, stirring often, until softened slightly, about 2 – 3 minutes. Transfer to a small bowl and let cool.
Crumble the goat cheese into a bowl. Add the ricotta cheese and egg, and mash together with a fork until well combined. Mix in the cooled vegetables. Divide the filling evenly among the prepared muffin cups. Bake until puffed and lightly golden on top, 20 – 25 minutes.
Meanwhile, melt the remaining 1/2 tsp butter in a small frying pan over low heat. Add asparagus tips and sauté just until tender, about 1 minute. Slice each tip in half lengthwise and set aside.
When the bites are done, transfer the pan to a wire rack. Run a table knife around the inside of each cup to loosen the edges and then let cool slightly. Invert a large plate or tray over the muffin pan, invert the pan and plate together, and lift off the pan.
Arrange the bites on a platter and top each with an asparagus-tip half. Serve warm or at room temperature.