A Springtime Appetizer Board

The temps are finally warming up and I have never looked more forward to a spring season before… maybe because I have so many new interests and hobbies to explore having a yard of my own (and an outdoor entertaining space) but I am quite excited about it! On a recent warm day, I was testing out some spring appetizer recipes and put together a snack board full of a few easy favorites that just feel *so* spring to me.

Mini Ham & Cheese Croissants

Ingredients: 

12 mini croissants cut in half

¾ lb deli ham sliced

6 slices of swiss cheese (cut diagonally in 1/2)

¼ unsalted butter, at room temp

2 tbsp Dijon mustard

1 tbsp honey

1 egg white

2-3 green onions, sliced

Poppy seeds to sprinkle on top

Instructions:

1. Preheat oven to 375 degrees F
2. In a small bowl, mix together the butter, green onions, dijon mustard, and honey to create a spread for the croissants. 
3. Cut croissants in half and lay in a baking dish before spreading the mixture onto each mini sandwich. 
4. Add ham & cheese to each croissant making 12 total sandwiches.
5. In another small bowl, mix egg white with 1 tbsp water to coat on the top of each croissant with a brush.
6. Bake for 15 minutes and serve while warm. 
   

Baked Brussel Sprouts w/ Dijon Aioli Sauce

Ingredients:

Brussel sprouts, halved

½ tsp garlic powder

2 tbsp olive oil

Salt/Pepper

For the Dijon Aioli:

2 tbsp olive oil

¼ cup mayo

1/2 tsp garlic powder

2 tbsp dijon

1 tbsp parsley, chopped (to go on top)

Instructions:

1. Preheat oven to 375 degrees F and evenly coat brussel sprouts with olive oil, garlic powder, salt/pepper. Bake for 20 minutes or until desired crispiness!
2. For the aioli sauce, mix together olive oil, mayo, garlic powder, and dijon – top with parsley. 

Asparagus Tart

Ingredients:

1 lb asparagus, trimmed

1 puff pastry sheet, thawed

2 tsp olive oil

1 tsp dijon mustard

3 slices of provolone OR swiss

½ cup cream cheese (softened!)

½ lemon

salt and pepper 

Instructions:

1. Preheat oven to 425 degrees F.
2. Add trimmed asparagus to baking sheet and evenly coat in olive oil & salt. Roast for 5 minutes. (it’ll go back in later)
3. Carefully unfold the puff pastry onto a separate baking sheet with parchment paper. You should have 6 rectangles. 
4. Lightly draw a border about ¼ inch into the tart using a knife. The spread will go in the center of this border.
5. In a small bowl, mix together the softened cream cheese and mustard then apply to each pastry rectangle. 
6. Place a cheese slice on each tart then top with  3-5 asparagus spears each. 
7. Bake for 12 minutes at 425 and sprinkle with lemon juice before serving.

Other recipes shown: Cream Cheese Stuffed Peppers, Deviled Eggs