Receta Mini Asparagus & Olive Tapenade Fillo Shells Recipe
If I had my choice, all cocktail parties would be sit-down affairs. Balancing a cocktail while trying to delicately nibble an hors d’oeuvres on a napkin inevitably turns into a messy handshake, a cocktail-doused dress or an hors d’oeuvres on the ground (gasp!) And there’s no such thing as the 5-second rule at cocktail parties. A spilled hors d’oeuvres is a man down, for good. Criminal, I tell you.
When Athens Fillo asked me to team up for a series of appetizers posts using their mini fillo shells, my mind went into overload with all of the possibilities. Little tidbits of savory or sweet goodness, tucked into fillo shells. Preferably there would be many different kinds all on one plate that I would enjoy at some swishy cocktail party…sitting down.
In the past, I used these fillo shells as a crunchy, flaky vessel to hold precious ingredients, namely smoked salmon and capers. But it was time to start thinking outside of the box…or shell.
Olive tapenade is a briny, completely addictive concoction made of olives (of course), anchovies, capers and a few other ingredients. It is typically served with crackers or toasted slices of baguette.
However, with asparagus practically exploding from the shelves in the markets during the spring, I thought an asparagus olive tapenade would be a wonderful ode to the season.
A whole shelf of my upright freezer is dedicated to mini fillo shells. I’m not kidding. The beauty of these handle little appetizer cups is that they can be taken out of the freezer just 15 minutes before serving. So, when you want to throw an impromptu (sit-down) cocktail party on a Friday night, you’ll be ready to go.
Even better news…two unfilled shells hold just 25 calories. Fill them up with the tapenade, and the calorie count only jumps to 64.
The recipe:
Set a large saucepan of water over high heat, and bring the water to a boil. Prepare a large bowl of ice water.
Add the asparagus to the boiling water and cook until it is just tender, about 3 minutes. Drain and immediately the asparagus into the ice water.
In the bowl of a food processor, combine the asparagus, garlic, capers, anchovy, parsley, basil and orange zest.
Pulse until combined. Pour in the olive oil and pulse again until the mixture turns into a chunky paste.
Fill each fillo shell with 2 tablespoons of the asparagus and olive tapenade mixture. Serve.
Other easy appetizers:
- Cookin’ Canuck’s Strawberry, Brie Cheese, Honey & Basil Crostini
- Cookin’ Canuck’s Asparagus Hummus Recipe for Healthy Snacking
- A Spicy Perspective’s Mini Cheese Balls in Fillo Shells
- What’s Gaby Cooking’s Goat Cheese Guacamole
- Add A Pinch’s BBQ Chicken Bites
- Mini Asparagus & Olive Tapenade Cups Recipe
- From the kitchen of Cookin' Canuck. www.cookincanuck.com
- Ingredients
- 3 oz. pitted green olives
- 3 oz. pitted kalamata olives
- 6 oz. fresh asparagus (about 15 spears), cut into 1-inch pieces
- 2 cloves garlic, minced
- 1 tbsp capers. drained
- 1 anchovy
- 1/4 cup minced parsley
- 4 basil leaves, thinly sliced
- 1/2 tso orange zest
- 2 tbsp extra-virgin olive oil
- 30 mini Athens fillo shells (2 packages), defrosted
Instructions
Set a large saucepan of water over high heat, and bring the water to a boil. Prepare a large bowl of ice water.
Add the asparagus to the boiling water and cook until it is just tender, about 3 minutes. Drain and immediately the asparagus into the ice water.
In the bowl of a food processor, combine the asparagus, garlic, capers, anchovy, parsley, basil and orange zest.
Pulse until combined. Pour in the olive oil and pulse again until the mixture turns into a chunky paste.
Fill each fillo shell with 2 tablespoons of the asparagus and olive tapenade mixture. Serve.
Notes
Calories 64.4 / Total Fat 4.1g / Saturated Fat 0g / Cholesterol 0.2mg / Sodium 247.1mg / Total Carbohydrates 6.6g / Fiber 0.4g / Sugar 0g / Protein 1.5g / WW (Old Points) 2 / WW (Points+) 2
2.0
Disclaimer: This post is sponsored by Athen Fillo. In addition, they provided me with the product for the recipe.
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