Mini Brie & Apple Quiches

Posted on by Michael Guinoo

Ingredients 30 servings

  • 30 mini phyllo shells (two 1.9-ounce packages; see Note)
  • 1/2 medium apple, peeled and finely diced
  • 5 large eggs
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • Pinch of freshly ground pepper
  • Pinch of ground nutmeg
  • 4 ounces Brie (1/2 small wheel), cut into 30 squares
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Spinach and White Bean Soup

Posted on by Michael Guinoo

INGREDIENTS

1 tbsp. extra-virgin olive oil

3 cloves garlic, minced

1 small onion, chopped

1 carrot, chopped

kosher salt

Freshly ground black pepper

1 c. dry white wine

32 oz. low-sodium vegetable stock

15 oz. can cannellini beans, rinsed and drained

1 c. sliced zucchini, cut into half moons

2 c. peas

3 c. baby spinach, washed and dried

1 c. freshly grated Parmesan

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Eggplant Pizza Bites

Posted on by Michael Guinoo

INGREDIENTS

2 large eggplants, cut into 1/2″ rounds

Extra-virgin olive oil, for brushing

kosher salt

Freshly ground black pepper

1 c. marinara

1 c. shredded mozzarella

1/2 c. mini pepperoni

1/2 c. shredded Parmesan

1/4 c. finely sliced basil

DIRECTIONS

  1. Preheat grill to medium-high. Brush both sides of eggplant with olive oil and season with salt and pepper.
  2. Grill eggplant until tender and slightly charred on both sides, 3 to 4 minutes per side. Top each round with marinara, mozzarella and mini pepperoni. Keep the eggplant on the grill to allow the cheese melt, about 30 seconds more. Remove eggplant from grill. Top with Parmesan and basil and serve.