Pumpkin and Hazelnut Pesto Bites

1.5 lbs. Pumpkin (edible sweet pumpkin...not your carving kind)
3 T oil
1-1.5 oz. Toasted Hazelnuts
1-1.5 oz. Arugula
3 T grated Parmesan

Preheat Oven to 400° F

Peel the pumpkin, and slice into 1.25" triangles
Toss the pumpkin with about half the oil and some salt & pepper
Spread on a baking sheet and bake for about 35 mins, until it's done

In a food processor, put the arugula, hazelnuts , 1 T of parmesan, and remaining oil in
Process until it forms a paste

Spoon a small amount on each piece of pumpkin and sprinkle with Parmesan


Basil Pesto Funghi Crostini

Basil Pesto
1 oz. of Basil leaves +/-
1 oz. Parmesan
2 T Pine Nuts, toasted
2 T Olive Oil

1 Clove Garlic, crushed
2.5 t Olive Oil
1 Baguette, sliced about 1/2"
1 lbs Mushrooms (cremini)
3 t Balsamic Vinegar
3 oz Prosciutto

Toast the sliced baguette with olive oil and garlic mixture

In a food processor, combine basil, parmesan, and pine nuts. Gradually add the olive oil until smooth. Season with a pinch of S&P

Heat Olive Oil in a large frying pan. Add the mushrooms and cook for a few minutes. Drain any liquid. Add the pesto and the vinegar, stir and cook for another couple of minutes.

Assemble and Serve

Prosciutto Parmesan Twists

Puff Pastry
3 oz. Prosciutto
Black Truffle Oil
Grated Parmesan Cheese

Remove puff pastry from freezer and allow to sit for 10 mins
With a pizza cutter, slice the puff pastry into 1/2 wide strips 
Transfer to a baking sheet lined with parchment paper
Brush with truffle oil
Season with S&P
Sprinkle with parmesan cheese
Bake at 400° F for 10-15 minutes or until golden brown
Wrap with prosciutto

Asparagus Twists

Puff Pastry
Asparagus
Egg

Beat egg with a little water S&P
Brush puff pastry with egg wash
Slice puff pastry just as above, long enough to wrap around asparagus
Season asparagus with S&P
Wrap puff pastry around the asparagus using the egg wash to seal it to the asparagus
On a baking sheet lined with parchment paper, bake at 400° F for 10-15 minutes