Mini- Quiche Appetizers: Blend 1/2 cup milk, 2 eggs and 1 (6.5 oz) pkg of Alouette. Fill two (2.1 oz) pkgs. mini-phyllo shells and bake at 375~ for 8-10 minutes or until set. Makes 30 appetizers.
Stuffed Mushrooms: Clean 18 mushrooms and remove stems. Place hollow side up on baking sheet. Fill with 1 tsp Alouette and sprinkle with seasoned bread crumbs. Bake at 375~ for 12-15 minutes. Garnish and serve.
Alouette French Canapes: Using cookie cutters, cut out shapes of thawed puff pastry, brush with beaten egg and bake at 400~ for approx. 5 minutes or until golden. Cool and using a decorative tip, pipe on Alouette and garnish.
Provencal Flat bread: Spread Alouette on pre-baked 7" gourmet flat bread, top with your favorite topping choices such as olives, peppers, sundried or cherry tomatoes, artichoke hearts, shrimp or chicken and bake until the cheese bubbles. Cut into small wedges and serve as an appetizer. Serves 4.
Entertaining Tips: Surround Alouette with creative accompaniments such as spiced nuts, olives, crusty breads, Italian toasts, fresh or marinated mushrooms, crudites, etc.
Attractive garnishes are fast, fun and always add appetite appeal and color. Try sliced olives, capers, red caviar, pimentos, fresh herbs or edible flowers.
For outstanding color and appetite appeal, arrange leaves of purple kale in a circle in the center of serving plate. Position the Alouette ramekin cup in the center of the kale leaves and surround with colorful vegetables.
Planning your party. Allow 1 pkg of Alouette for every 4 people. Offer guests a variety of beverages such as fine wines, wine coolers, aperitives, sparkling waters or ciders, freshly squeezed fruit juices, iced teas, etc.
In Summer or warm weather, remember to keep Alouette cool at all times. If your party will last several hours, put the Alouette ramekin on ice.
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