Recipe

Assorted Appetizer Wreath Recipe

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Ingredients

12 very thin slices prosciutto ham (1/4 lb)
1 head green leaf lettuce
2 oz roasted red peppers in a jar, drained & finely sliced (1/3 c)
1/2 c rice vinegar
1/4 c minced fresh ginger
12 spears fresh asparagus
2 tbsps feta cheese, finely crumbled
1 large head radicchio
3 tbsps dark sesame oil
1/2 c soy sauce
2 tbsps tomato chutney
Vegetable cooking spray
2 heads Belgian endive
2 (3/4-lb) pork tenderloins
2 oz smoked salmon
2 dozen cherry tomatoes
1 tsp lemon juice
5 oz cream cheese, softened
1/2 c firmly packed brown sugar
1 tbsp champagne mustard, divided

Directions

Step #1 Combine first 5 ingredients, stirring with a whisk until mixed.
Step #2 Place pork In a large-ish heavy-duty, zip-top plastic bag.
Step #3 Add brown sugar mixture; seal bag, & carefully shake until pork is coated.
Step #4 Marinate in refrigerator 2 to 8 hrs, turning bag often.
Step #5 Remove pork from marinade, reserving marinade.
Step #6 Place marinade in a small saucepan, & bring to a boil.
Step #7 Remove from heat.
Step #8 Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°).
Step #9 Place pork on rack; grill, 20 mins or until a meat thermometer inserted into thickest part of pork registers 160°, covered, turning & basting twice with marinade.
Step #10 Let stand 10 mins.
Step #11 Slice pork diagonally across the grain into thin slices; cover & chill in the fridge.
Step #12 Snap off tough ends of asparagus.
Step #13 Arrange asparagus in a steamer basket over boiling water; cover & steam 6 mins or until crisp-tender.
Step #14 Plunge asparagus into ice water.
Step #15 Drain.
Step #16 Spread 1/4 tsp mustard on 1 side of each slice prosciutto.
Step #17 Wrap prosciutto, mustard side in, around asparagus.
Step #18 Cover up & chill in the fridge.
Step #19 Cut top off each tomato; scoop out pulp, leaving shells intact.
Step #20 Discard pulp.
Step #21 Invert tomato shells onto paper towels to drain.
Step #22 Position knife blade in food processor/blender bowl; add salmon.
Step #23 Process 30 seconds.
Step #24 Add cream cheese & lemon juice.
Step #25 Process 1 min or just until smooth.
Step #26 Spoon or pipe cream cheese mixture into tomato shells.
Step #27 Cover up & chill in the fridge.
Step #28 Slice stem ends from endive, & separate leaves.
Step #29 Trim larger endive leaves to 3"; set aside.
Step #30 Combine chutney, red pepper, & feta cheese in a small bowl; stir well.
Step #31 Spoon mixture onto each endive leaf.
Step #32 Line a large serving tray with leaf lettuce & radicchio, leaving a hole in center.
Step #33 Place asparagus spears, evenly spaced in spoke fashion, around lettuce wreath.
Step #34 Place 1 endive leaf between each asparagus spear.
Step #35 Fan pork slices above endive leaves.
Step #36 Place stuffed tomatoes above pork & in center of wreath.
Step #37 Note: For champagne mustard, we used Old Spice.
Step #38 For tomato chutney, we used Alecia's.
Step #39 You can find these in jars, along with roasted red peppers in speciality grocery stores on aisles with pickles & other condiments.
Step #40 Note: If asparagus is not avaliable, wrap green pepper strips or mozzarella cheese strips in prosciutto.
Enjoy the Assorted Appetizer Wreath recipe

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