Appetizers

Asparagus Egg and Bacon Salad

Ingredients:

  • 1 large hard boiled egg, peeled and sliced
  • 1 2/3 cups chopped asparagus
  • 2 slices cooked and crumbled center cut bacon
  • 1/2 tsp Dijon mustard
  • 1 teaspoon extra virgin olive oil
  • 1 teaspoon red wine vinegar
  • pinch salt and pepper, to taste

Directions:

Bring a pot of water to a boil, add the asparagus and cook 2 to 3 minutes, until tender yet firm. Drain and run under cold water to stop it from cooking further. Set aside.

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Nutella Mascarpone Phyllo Bites

If you have a piping bag, it makes it easier to fill the shells neatly. But if you don't have any, no worries, just spoon the filling in!

Ingredients:

1/3 cup Nutella
1/3 cup mascarpone cheese
2 tablespoons mascarpone cheese
1 tablespoon powdered sugar
15 mini phyllo shells
optional garnish (e.g. hazelnuts, macadamia nuts, chocolate curls)

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