Crabmeat Canapés and Ham & Cheese Pesto Roll-ups with Denise Clemons

Chef Denise Clemons joins us in the Kirby and Holloway Kitchen.

Denise is putting together two tasty appetizers for the big game – crab canapés and ham & cheese pesto roll-ups.

 

Crabmeat Canapés

• 1 C mayonnaise
• 1 C grated Parmesan cheese
• 1 C fresh crabmeat
• 1 loaf cocktail bread
• chives, for garnish

1. Preheat broiler. Line a rimmed baking sheet with aluminum foil; set aside.
2. In a mixing bowl, whisk together mayonnaise and Parmesan until combined.
3. Gently fold in crab meat.
4. Mound a generous tablespoon of crab mixture onto slices of cocktail bread.
5. Arrange slices in a single layer on prepared baking pan.
6. Place under broiler until hot and bubbly, about 3 to 5 minutes.
7. Sprinkle with chives.

 

Ham & Cheese Pesto Roll-ups

• 4 sun-dried-tomato soft tortilla shells
• 1/2 C pesto
• 1/4 C whipped cream cheese
• 1/2 lb thin-sliced ham
• 4 oz grated cheddar cheese

1. In a small bowl, combine pesto and cream cheese, blending until smooth.
2. Place one tortilla shall on a piece of waxed paper.
3. Spread with pesto mixture to completely coat the tortilla with an even layer.
4. Top with a single layer of ham and follow with a layer of cheese.
5. Roll tightly into a cylinder. If not serving immediately, wrap in plastic wrap and store in the refrigerator.
6. When ready to serve, remove plastic wrap and cut into one-inch pinwheels.
7. Arrange on a platter with miniature pickles and pitted olives.