Nibbles
Bruschetta with Alpine Herbs
Ingredients for ca. 4 servings
- Swiss Alpine Herbs Alpenkräuter
- 1
- French baguette
- 3
- diced tomatoes
- Butter
- Salt
Cut the baguette into 1 cm slices. Spread the butter onto the bread. Divide the diced tomatoes evenly. Season with salt and “Alpine Herbs”. Preheat oven to 200°C., arrange the bread slices on a non-stick cookie sheet and bake for 15-20 minutes.
Product:
Alphorn flutes
Ingredients for ca. 6 servings
- Swiss Alpine Herbs "Raclette & Gratin"
- Swiss Alpine Herbs "Alpine Herbs"
- 1
- puff pastry rolled out to a rectangular shape
- Milk
- Salt
Cut the rolled out puff pastry into 1 cm stripes. Roll them into a swirl. Brush the flutes with milk. Sprinkle half of the flutes with „Raclette & Gratin“ and the other half with salt and “Alpine Herbs”. Preheat oven to 180° C and bake for 10-15 minutes.
Products:
Wild garlic dip
Ingredients for ca. 8 servings
- 3 tb
- Swiss Alpine Herbs "Wild garlic"
- 2 ts
- Wild garlic vinegar (or water)
- 180g
- Sour cream
- 100g
- Natural yoghurt
- Salt and pepper
- Various vegetables
Place “Wild garlic” in a bowl and cover with wild garlic vinegar for 10 minutes. Mix drained wild garlic with sour cream and natural yoghurt. Season as desired. The dip may be served with cherry tomatoes and a range of crudités such as vegatable sticks of carrots, cucumber, celeriac, peppers, or red radish.
Product:
Bruschetta with Wild Garlic
Ingredients for ca. 8 servings
- Swiss Alpine Herbs “Wild Garlic”
- 1
- French baguette
- Butter
- Salt
Cut the baguette into 1 cm slices. Spread the butter onto the bread. Season with salt and “Wild garlic”. Preheat oven to 200°C., arrange the bread slices on a non-stick cookie sheet and bake for 15-20 minutes.
Product:
Bruschetta with Café de Paris
Ingredients for ca. 4 servings
- Swiss Alpine Herbs “Café de Paris”
- 1
- French baguette
- Butter
Mix “Café de Paris” with softened butter and let it stand for 10 minutes. Spread creamed butter with “Café de Paris” onto the toasted bread. Enjoy!
Product:
Dip “alpine style”
Ingredients for ca. 8 servings
- Swiss Alpine Herbs “Alpine Herbs”
- 180g
- Sour cream
- 100g
- Curd
- Salt and pepper
- opt. 1
- Chopped onion
- Various vegetables
Cover “Alpine Herbs” with water for about 5 minutes. Mix sour cream with low fat curd. Add drained “Alpine Herbs” and season at will with salt and pepper. You may add 1 chopped onion if desired.
The dip may be served with a range of crudités such as vegatable sticks of carrots, cucumber, celeriac, peppers, red radish and cherry tomatoes.Product:
Stuffed mushrooms
Ingredients for ca. 4 servings
- Swiss Alpine Herbs “Raclette & Gratin”
- 20
- Fresh mushrooms
- Herbal cream cheese
-
Wash the fresh mushrooms and remove stems. Fill mushrooms with herbal cream cheese. Sprinkle with “Raclette & Gratin”. Enjoy!
Product:
Stuffed cherry tomatoes
Ingredients for ca. 8 servings
- 2
- bowls of cherry tomatoes (approx. 40 pcs)
- Tête de moine (cheese)
- 2 tb
- Swiss Alpine Herbs “Alpine Herbs”
- 150g
- Curd
- 100g
- Mascarpone
- 80g
- diced ham
- ½
- red pepper
- Salt and pepper
Cover “Alpine Herbs” with water for a few minutes until soft. Mix together Mascarpone with low fat curd, add ham, drained “Alpine Herbs” and chopped red pepper and season with salt and pepper.
Slice off the stem ends of the cherry tomatoes, gently scoop out pulp, fill in the curd mix and place “huts” again on top.
A finishing touch is given when plate is decorated with rosettes of Tête de Moine (cheese).Product:
Ham croissants
Ingredients for ca. 6 servings
- 2 ts
- Swiss Alpine Herbs “Alpine Herbs”
- 1 ts
- Swiss Alpine Herbs “Chives”
- 2
- puff pastries rolled out to a round shape
- 250g
- ham
- 25g
- butter
- 3
- onions
- 1,5 dl
- cream
- 3 tb
- mustard
- Salt and pepper
- 1
- egg yolk
Cover herbs with a small amount of water for 5 minutes. Sweat finely chopped onions in butter, add diced ham and let it cook for 2 minutes. Stir in mustard, cream and drained herbs and season with salt and pepper. Let it simmer for 5 minutes.
Cut puff pastry in 12 slices (2 x 12 croissants)
Spread 1-2 tablespoon of the mixture on each triangular slice.
Roll the sliced up from bottom to tip and form them into the shape of croissants.
Glaze croissants with egg yolk.
Preheat oven at 180°C. and bake croissants for 25-30 minutes.
If you prefer larger croissants, cut puff pastry in 8 slices instead of 12.Products:
Savoury pastry
Ingredients for ca. 40 pieces
- 1
- puff pastry rolled out to a rectangular shape One of the the following alpine herb mixtures:
- -
- Raclette & Gratin
- -
- Alpine Pesto
- -
- Café de Paris
- -
- Mix with wild garlic
-
Brush puff pastry with wather or milk. Sprinkle the chosen Swiss Alpine herb mixture generously over the dough.
Roll up the puff pastry alongside.
Refrigerate for 1 – 2 hours, then cut into slices.
Place baking sheet with slices at lower part of the preheated stove, set temperature at 180°C.
Baking time: 15 minutes or until golden brown
Tip: cut the rolled out dough in half and sprinkle with two different Swiss Alpine herb mixtures.
Products:
Mix with wild garlic
Raclette & Gratin
Alpine pesto
Café de ParisAppetiser – mozzarella skewers
Ingredients for ca. 24 pieces
- 24
- mozarella balls
- 1
- tablespoon ”Raclette & Gratin”
- 2
- tablespoon Aceto Balsamico (balsamic vinegar)
- 12
- cherry tomatos
- 24
- fresh basil leaves
- 24
- toothpicks
-
Prepare marinade by mixing Aceto Balsamico with 1 tablespoon “Raclette & Gratin”. Add mozzarella balls and mix until they are well coated. Marinate for 2 to 3 hours at room temperature.
Onto each toothpick place one mozzarella ball, half a cherry tomato and garnish with a fresh basil leave.Product:
