Assorted Appetizer Wreath

Name: Assorted Appetizer Wreath
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 12 spears fresh asparagus; 2 heads Belgian endive; 118 milliliters firmly packed brown sugar; 24 cherry tomatoes; 142 grams cream cheese, softened; 3 Tbsps dark sesame oil; 2 Tbsps feta cheese, finely crumbled; 59 milliliters minced fresh ginger; 113 grams 12 very thin slices prosciutto ham; 1 teaspoon lemon juice; 1 head green leaf lettuce; 1 Tbsp champagne mustard, divided; 680 grams pork tenderloins; 1 large head radicchio; 118 milliliters rice vinegar; 79 milliliters ounces roasted red peppers in a jar, drained and finely chopped; 57 grams smoked salmon; 118 milliliters soy sauce; 2 Tbsps tomato chutney

Assorted Appetizer Wreath might be just the hor d'oeuvre you are searching for. One portion of this dish contains approximately 18g of protein, 12g of fat, and a total of 244 calories. This gluten free recipe serves 12. If you have soy sauce, prosciutto ham, sesame oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Combine first 5 ingredients, stirring with a whisk until blended.

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Whisk

Place pork in a large heavy-duty, zip-top plastic bag.

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Pork

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Ziploc Bags

Add brown sugar mixture; seal bag, and gently shake until pork is coated. Marinate in refrigerator 2 to 8 hours, turning bag often.

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Brown Sugar

Shake

Pork

Remove pork from marinade, reserving marinade.

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Marinade

Pork

Place marinade in a small saucepan, and bring to a boil.

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Marinade

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Sauce Pan

Remove from heat.

Coat grill rack with cooking spray; place on grill over medium-hot coals (350 to 400).

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Cooking Spray

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Grill

Place pork on rack; grill, covered, 20 minutes or until a meat thermometer inserted into thickest part of pork registers 160, turning and basting twice with marinade.

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Marinade

Meat

Pork

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Kitchen Thermometer

Grill

Let stand 10 minutes. Slice pork diagonally across the grain into thin slices; cover and chill.

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Grains

Pork

Snap off tough ends of asparagus. Arrange asparagus in a steamer basket over boiling water; cover and steam 6 minutes or until crisp-tender. Plunge asparagus into ice water.

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Asparagus

Water

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Steamer Basket

Drain.

Spread 1/4 teaspoon mustard on 1 side of each slice prosciutto. Wrap prosciutto, mustard side in, around asparagus. Cover and chill.

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Prosciutto

Asparagus

Mustard

Spread

Wrap

Cut top off each tomato; scoop out pulp, leaving shells intact. Discard pulp. Invert tomato shells onto paper towels to drain.

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Pasta Shells

Tomato

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Paper Towels

Position knife blade in food processor bowl; add salmon. Process 30 seconds.

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Salmon

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Food Processor

Knife

Bowl

Add cream cheese and lemon juice. Process 1 minute or just until smooth. Spoon or pipe cream cheese mixture into tomato shells. Cover and chill.

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Cream Cheese

Lemon Juice

Pasta Shells

Tomato

Slice stem ends from endive, and separate leaves. Trim larger endive leaves to 3"; set aside.

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Endive

Combine chutney, red pepper, and feta cheese in a small bowl; stir well. Spoon mixture onto each endive leaf.

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Feta Cheese

Red Pepper

Chutney

Endive

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Bowl

Line a large serving tray with leaf lettuce and radicchio, leaving a hole in center.

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Radicchio

Lettuce

Place asparagus spears, evenly spaced in spoke fashion, around lettuce wreath.

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Asparagus

Lettuce

Place 1 endive leaf between each asparagus spear. Fan pork slices above endive leaves.

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Cooked Pork

Asparagus

Endive

Place stuffed tomatoes above pork and in center of wreath.

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Tomato

Pork

Note: For champagne mustard, we used Old Spice. For tomato chutney, we used Alecia's. You can find these in jars, along with roasted red peppers in speciality grocery stores on aisles with pickles and other condiments.

Ingredients you will need

Roasted Red Peppers

Tomato Chutney