Recipe Index

HARMONY OF FLAVORS

Begins on page 43

Open-Faced Tea Sandwiches p.45

Makes 16

1 medium head garlic
1 tablespoon olive oil
4 ounces cream cheese, room temperature
2 tablespoons heavy whipping cream
¼ teaspoon kosher salt
8 slices thick white bread, crusts removed
1 medium radish, thinly sliced
1 small cucumber, thinly sliced
¼ Asian pear, thinly sliced
2 ounces prosciutto, cut into strips
2 tablespoons red onion, thinly sliced
1 tablespoon fresh dill sprigs
1 tablespoon chopped fresh chives
Garnish: micro greens, edible flowers

1. Preheat oven to 400°.

2. Cut ¼ inch off top of garlic head. Drizzle with olive oil; wrap in foil.

3. Bake until tender, 30 to 35 minutes. Let cool for 10 minutes. Squeeze garlic pulp from garlic.

4. In a medium bowl, combine roasted garlic, cream cheese, cream, and salt. Stir until smooth. (Keep at room temperature for ease of spreading.)

5. Spread 1 tablespoon garlic mixture onto each bread slice, and cut in half diagonally. Top triangles with assortment of radish, cucumber, pear, prosciutto, onion, dill, and chives. Garnish with micro greens and edible flowers, if desired.

Smoked Trout Spread p.45

Makes 6 servings

1 (8-ounce) package smoked trout fillets, skins removed
8 ounces mascarpone cheese, softened
¼ cup grated Parmesan
2 tablespoons chopped dill
1 teaspoon spicy brown mustard
1 teaspoon lemon zest
1 tablespoon lemon juice
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon hot pepper sauce
Crackers
Garnish: fresh dill

1. In the work bowl of a food processor, add trout and mascarpone. Blend on high until smooth, 3 to 4 minutes. Place trout mixture into a strainer set over a medium bowl. Using a rubber spatula or whisk, pass trout mixture through strainer.

Add Parmesan, dill, mustard, lemon zest, lemon juice, onion powder, garlic powder, and hot pepper sauce, stirring until well combined. Place mixture into a piping bag fitted