Florentine Appetizer Puffs
"Simple ingredients but an impressive taste. Great on your buffet or served at a cocktail party. They can be prepared up to 1 week ahead, so your party planning couldn't be easier."
photo by Debbwl
- Ready In:
- 30mins
- Ingredients:
- 6
- Yields:
-
36 puffs
ingredients
- 2 (10 ounce) packages frozen chopped spinach
- 1 cup freshly grated parmesan cheese
- 1 1⁄2 tablespoons minced onions
- 2 eggs, beaten to blend
- 2 cups herbed croutons
- 3 tablespoons butter, melted
directions
- Preheat oven to 375 degrees. Lightly grease baking sheets. Cook spinach according to package directions; drain well. Transfer to large bowl. Add Parmesan and onion. Blend in eggs. Stir in croutons and butter. Shape mixture into 1-inch balls. (Can be prepared 1 week ahead, covered and frozen. Do not thaw before baking. Just increase baking time to 20-25 minutes.) Arrange on prepared baking sheets, spacing 1/2" apart. Bake until golden brown, about 15 minutes.
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Reviews
-
What nice tasty little bites these Florentine Appetizers are. DH said with happy surprise you put cheese in here. Made as a test run for the upcoming holiday and will now be making some more and freezing them as is suggest as a holiday time saver. Made using egg beaters in place of eggs and using cornbread croutons because that is what I had and the flavor combo was very nice. Thanks for the post.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
