Appetizer

Asparagus Turnovers

serves 4

1 bunch asparagus, ends trimmed
1 tablespoon extra-virgin olive oil
kosher salt and pepper
2 sheets frozen puff pastry, thawed
8 oz blue cheese, cut into 8 slices
1 egg, beaten
1 Tbsp poppy seeds
¼ cup honey
2 tablespoons salted butter
1 tablespoon fresh thyme leaves

Heat oven to 375°F. Line a baking sheet with parchment paper. Toss asparagus with olive oil, salt and pepper. Roll out pastry sheets on a floured surface and cut into 8 squares. Place a piece of blue cheese on each square and top with a small handful of asparagus spears. Wrap opposite ends of the pastry over asparagus to enclose. Transfer to prepared baking sheet. Repeat with remaining squares. Brush each pastry with egg and sprinkle with poppy seeds. Bake until golden brown, about 25 minutes. 

Meanwhile, melt together honey, butter and thyme in a small saucepan over low heat. Drizzle pastries with thyme honey and serve.

Baked Camembert

serves 4 – 6

1 round Camembert cheese
1 baguette
½ cup olive oil
1 clove garlic, sliced
1 Tbsp honey
2 sprigs fresh rosemary

Heat oven to 350°F. Cut baguette into ½ inch slices and arrange on rimmed baking sheet. Brush with olive oil.

Remove cheese from wooden box. Line bottom of box with parchment paper and place cheese on top. Score top of Camembert in a grid pattern with roughly 1 inch squares. Insert garlic slices and small sections of fresh rosemary between cuts. Drizzle with honey and place on a rimmed baking sheet.

Bake baguette slices and cheese 15 minutes, until bread is golden brown and cheese is visibly melted. Remove from oven and serve immediately.

Pumpkin Hummus

serves 8

1 can garbanzo beans
⅔ cup pumpkin puree
2 Tbsp tahini
2 cloves garlic, crushed
1½ Tbsp olive oil
juice of 1 lemon
½ tsp cumin
¼ tsp cinnamon
¼ tsp paprika
½ tsp salt
¼ tsp ground black pepper

Garnish (optional): chopped parsley, sesame seeds, pumpkin seeds, paprika, olive oil

Drain liquid from garbanzo beans into a glass measuring cup. Reserve half of the liquid and discard the rest. Add garbanzo beans, liquid, pumpkin puree, tahini, garlic and olive oil to blender. Pulse until smooth. Scrape down side and add lemon juice, cumin, cinnamon, paprika, salt and pepper. Blend until smooth and creamy, adding additional olive oil if necessary until desired consistency is reached.

Transfer hummus to shallow bowl and drizzle with olive oil. Garnish with sesame seeds, pumpkin seeds, chopped parsley and paprika. Serve with crackers or toasted pita triangles.