Roasted Chicken with White Cheddar & Apple Mango Chutney Served on Asiago Batard

1 Whole Roasted Organic Free Range Chicken
2-4 oz jars Mango Chutney
3 Pink Lady Apples, diced tiny and mixed with Mango Chutney
12 oz White Cheddar Cheese
24 pieces Asiago Batard, toasted
24 Edible flowers (to garnish)

To Assemble
Arrange 24 Asiago Batard slices on a sheet pan. Top each slice with 1 oz pulled chicken, 1 tablespoon apple/chutney mixture, and 1/2 ounce white cheddar cheese. Place under broiler for 1-2 minutes, watching carefully for the cheese to bubble. Plate and garnish with edible flowers. Serve immediately.

Makes 24 pieces

Herb Goat Cheese with Grilled Asparagus, Prosciutto & Black Truffle Oil served on Artisan Rolls

6-4 oz packages Herb Goat Cheese
48 Grilled Asparagus Spears, cooled and cut into 3″ pieces
48 very thinly sliced Prosciutto
1 small bottle Black Truffle Oil
24 Assorted Artisan Rolls
Zest of 3 lemons
Micro herbs (to garnish)

To Assemble
Slice Artisan Rolls in half lengthwise and place on serving trays. Spread 1 oz goat cheese on each roll. Layer each with 6 asparagus pieces and 2 slices prosciutto. Drizzle sparingly with truffle oil and top with micro herbs. Replace top half of bun to complete sandwich. Chill as needed to serve cold.

Makes 24 pieces.

Artichoke Puff on Garlic Demi Crostini

2 cans Whole Artichokes, packed in water; drained, dried and cut into quarters
1 3/4 cups Finely Shredded Sharp Cheddar Cheese
1 1/2 cups Mayonnaise
1/2 tsp Onion Salt
1/2 tsp Lemon Pepper
1 Garlic Demi Crostini, cut into 24 slices (1/2-3/4”)
Micro greens (to garnish)

To Assemble
In a medium bowl, mix together the cheese and next three ingredients. Place 24 Garlic Demi Crostini on a sheet pan. Top each with 1 artichoke quarter and 1 tablespoon cheese mixture. Place under broiler for 1-2 minutes, watching carefully for the cheese to bubble and puff up. Plate and garnish with micro greens. Serve immediately. Makes 24 pieces.