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Ingredients
Roasted Portobello-Garlic Relish
(Should be made 2-3 hours ahead)
3 portobello mushroom caps, cleaned and
scraped of gills
1 cup olive oil
½ tablespoon salt
1 teaspoon cracked black pepper
18 whole garlic cloves, peeled
2 shallots, minced
½ cup white balsamic vinegar
1 tablespoon marjoram, chopped
1 cup orange segments, cut lengthwise
½ cup strawberries, quartered
½ cup raspberries
1 mango, peeled and julienned*
½ cucumber, peeled and julienned
2 scallions, thinly sliced
Blue Cheese Tartlets
4 ounces high quality soft blue cheese
6 ounces cream cheese
2 eggs
2 tablespoons fresh marjoram, chopped fine
1 tablespoon fresh lemon juice
6 pieces filo dough
3 tablespoons butter, melted
18 asparagus spears, trimmed
Make Relish
1. Preheat oven to 400°F.
2. Brush the portobello caps with olive oil and season with salt and pepper.
3. In a baking, pan roast the portobello caps for 15 minutes. Allow to cool and reserve any liquid.
4. In a small pot with cover, place garlic cloves in the remaining olive oil. Over medium-low heat, cook (gentle bubbles) for 15-20 minutes until the garlic is very soft and golden.
5. Dice the portobello caps into ¼ inch cubes.
6. In a bowl, combine diced portobello caps, reserved portobello liquid, garlic, shallots, balsamic vinegar and marjoram. Allow to steep at room temperature for 2 - 3 hours.
Make Tartlets
1. Preheat oven to 400°F.
2. Using a mixer whip, the blue cheese and cream cheese until smooth.
3. Add eggs, marjoram and lemon juice then whip again until smooth.
4. Brush each sheet of filo dough with melted butter and fold into quarters.
5. Press each sheet into a standard muffin tin.
6. Evenly fill each filo cup with blue cheese mix, being careful to not spill any on the edges.
7. Bake the tarts for 20 minutes or until the filo is a deep, golden brown and a knife inserted comes out clean.
Serve
In a large saucepan, bring ? inch of water to a boil and add a single layer of asparagus. Cover, reduce heat, and simmer for 2 to 5 minutes or until tender. Serve hot with a warm tartlet and a spoonful of roasted portobello-garlic relish.
Appetizer: Serves 6
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