These are wonderful appetizers. My guests rave about them and they disappear fast! You can use prepared breadcrumbs but they don't taste as good as with the homemade ones.
- 2 (10 ounce) packages frozen chopped spinach (thawed & drained - squeeze out all the moisture)
- 6 slices white bread, lightly toasted a golden brown
- 2 eggs, beaten
- 1⁄2 cup butter or 1⁄2 cup margarine, melted
- 1⁄3 cup grated parmesan cheese
- 1⁄4 cup grated romano cheese
- 1⁄4 cup grated asiago cheese
- 1 teaspoon dried thyme
- 2 cloves garlic, minced
- 8 shallots, minced
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon fresh ground pepper
- Place toast in a blender or food processor and blend until finely crumbed.
- Combine all ingredients in a large bowl and chill for at least three hours or overnight.
- Form into balls and place on a greased cookie sheet.
- Balls can be covered and refrigerated at this point for up to twelve hours.
- Bake at 400 degrees for 12-15 minutes, or until golden brown.
The ladies I made these for LOVED these at our Girls' Night! They came out so good! I didn't use as many shallots as the recipe called for and they still tasted fantastic! I also added a little Italian seasoning. I used a grated Italian cheese mixture in place of the cheese that was called for and it didn't seem to change the flavor. I will definitely make these for events in the future!
Very very nice little snacks! very easy to prepare and they taste wonderful, I used fresh spinach, washed and chopped, brown bread - all I had - and a small minced brown onion, which I lightly sauteed before mixing with the other ingredients, since my family are not great raw onion lovers. The important thing is to note that there is chilling time.... first time I made these, I made the mix, chilled it overnight and forgot about it until a week later.... mmm, bad idea. Second time I once again chilled overnight, and cooked off the next evening. I will make these again, for snacks, or as an interesting 'side', or for lunch box fillers.. very versatile!
Really good & nice and easy. I made these for ZWT3, they were one of my team mate's recipes that caught my eye - I had no special event to bring them to; but these will be on the top of the list from here on when I am asked to bring "Hor d'oeuvres" to a gathering!!! I made 1/2 a batch and used low cal/low carb whole wheat bread to make my homemade crumbs... the only other change I made was to use an egg substitute as my binder. I allowed my mix to sit refrigerated for a full day before I had time to roll up balls and bake it, and that worked just fine. We sampled them right out of the oven and knew we liked them, but they were even more enjoyable after sitting and becoming room temp - that's how I know it will make an absolutely perfect party tidbit!! For me, I am the type that goes to a restaurant and likes to order off of the appetizer menu, so they work as a snack, a little side dish or with a dinner salad even. I love the spinach and cheese flavors and the bit of crunch the shallot adds!! Anything with spinach and ASIAGO is spectacular to me!! This is a great "appy" idea - Thanks for sharing Alskann!!