Appetizers

Glaced Sun Dried Fruit & Cheese Appetizer

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Ingredients

Glaced Sun Dried Fruit and Cheese Appetizer
PREP | 20 min   TOTAL TIME | 40 min   SERVINGS | 24 appetizers

1 ½ cups water
1 ½ cups sugar
½ lb. Traina Sun Dried Baker's Fruit Medley
½ lb sliced Swiss Cheese
1 package Ry-Krisp (or similar cracker)

Directions

In a large saucepan, heat water and sugar until sugar is melted.  Continue to simmer mixture until reduced by half.  Take the pan off the heat and add all the Baker's Fruit Medley, stirring well to make sure all the fruit is coated.  If any liquid remains, return pan to heat and reduce further.

Drop scant teaspoonfuls of the dried fruit mixture on a parchment lined baking sheet.  When fruit is cool, assemble appetizers.  Cut a slice of Swiss Cheese to fit on the cracker, and then top with a dollop of dried fruit.

Posted by: Traina Foods

California Date-Bacon-Almond Wraps

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Ingredients

California Date-Bacon-Almond Wraps
PREP | 15 min   TOTAL TIME | 35 min   SERVINGS | 24 Pieces

24 Traina California Dates, pitted
24 California Almonds, roasted
8 pieces of bacon, cut into thirds (or 12 pieces cut in half for bacon-lovers!)

Directions

Pre-heat oven to 425°

Slit the dates horizontallly.  Tuck an almond inside each slit and wrap bacon around the date.   Secure with a tooth pick.

Place dates on a parchment lined baking sheet and cook for 15-20 minutes, until bacon is crisped.

Posted by: Traina Kitchens

Sun Dried Apricot-Almond Baked Brie

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Ingredients

Apricot Almond Baked Brie

Prep Time | 15 min   Total Time | 60 min   Servings | 8

1 piece frozen puff pastry dough
1 lb round of Brie
1 cup of Traina California Sun Dried julienne cut or diced Apricots
Slash of Amaretto Liqueur
½ cup water
¼ cup sugar
½ cup Sliced Toasted Almonds
1 large egg yolk
2 tbsp of heavy creme

Directions

Simmer apricots in water until fruit reaches spreading consistency -approximately 10 minutes. Drain well. (Add splash of Amaretto when cool.) and set aside.

Gently roll puff pastry on a lightly floured surface.  Spread the pastry large enough to wrap Brie.  Place Brie in center of the dough, spread Apricot filling over Brie and sprinkle with toasted almonds. Gather and secure dough at top.

In a small bowl combine egg yolk and creme to make an egg wash.  Brush the egg wash on the top of the pastry.  Place in refrigerator for 20 minutes.


Preheat oven to 400˚ and bake for 25 minutes until golden brown and puffed.

Top with slivered almonds. Serve immediately with warm baguette slices or crackers.

Posted by: Traina Kitchens

 

 

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