If you’re ready to “wow” your guests this holiday season, make some delicious appetizers with 34 Degrees Savory Crisps. Owner Craig Lieberman and Chef Elizabeth Beckingham stopped by to share some tasty pairings, using their new limited-edition flavors, poppy seed and toasted onion. These mouth watering recipes are on the back of the boxes, which you can pick up at your favorite grocery stores. Recipes from the show are down below.
Prosciutto & Asparagus with Crème Fraiche
• 24 Poppy Seed Crisps (34 Degrees)
• 8 fresh asparagus stalks
• 4 oz. crème fraiche, or other creamy cheese
• 4 slices prosciutto
• 24 leaves baby arugula or spinach (optional)
• Fresh scallions, sliced, for garnish
Blanch the asparagus and pat dry. Cut each slice of prosciutto in half across the middle, then slice each half lengthwise into three pieces. Tightly wrap each asparagus piece with a small slice of prosciutto, allowing asparagus to peek through on both ends.
Place the crème fraiche in a small zip-top bag and seal closed. Snip off one corner to make a small piping bag. Arrange crisps on a serving platter. Place an arugula or spinach leaf on each crisp (optional), then gently pipe about ½ tsp. of cheese onto leaf. Top each crisp with a prosciutto-wrapped asparagus spear, sprinkle with scallions and enjoy immediately!
Goat Cheese & Pesto
• 24 Toasted Onion Crisps (34 Degrees)
• 4 oz. fresh goat cheese, sliced into small cracker-size pieces
• 2 oz. homemade or purchased pesto
• Pine nuts or other nuts, toasted, for garnish
• Fresh basil, for garnish
Place crisps on a serving platter. Place a slice or dollop of goat cheese on each and top with a small spoonful of fresh pesto. Garnish with basil sprigs and pine nuts and serve immediately.