Ingredients:

  • 2 cups (400g) pre-cooked, chilled risotto
  • 1/2 cup (50g) grated Parmesan cheese
  • 1 tsp (5ml) truffle oil
  • 1 cup (100g) panko breadcrumbs
  • 2 large eggs (one for arancini, one for egg wash)
  • 1 lb (450g) thick-cut bacon, cut into thirds
  • 15 large Medjool dates, pitted
  • 1/4 cup (60ml) maple syrup
  • 1 tbsp (15ml) bourbon
  • 1 French baguette, sliced and toasted
  • 8 oz (225g) feta cheese, crumbled
  • 1/4 cup (60g) Greek yogurt
  • 2 tbsp (30ml) hot honey
  • 2 packs (30 count) pre-baked mini phyllo shells
  • 8 oz (225g) cream cheese, softened
  • 6 oz (170g) lump crab meat, finely chopped
  • 1 tsp (5ml) Worcestershire sauce
  • 1 can (8 oz/225g) refrigerated crescent dough
  • 24 cocktail sausages
  • 2 tbsp (30g) everything bagel seasoning
  • 1 wheel (8 oz/225g) Brie cheese, cubed
  • 1/2 cup (120g) cranberry sauce
  • 12 spears thin asparagus, trimmed
  • 6 slices prosciutto, halved lengthwise
  • 1 tbsp (15ml) balsamic glaze

Instructions:

  1. Whip the feta and Greek yogurt in a food processor until silky smooth for the crostini base.
  2. Pit the Medjool dates and wrap each with a third-slice of bacon; secure with a toothpick and brush with a mixture of maple syrup and bourbon.
  3. Mix chilled risotto with Parmesan and truffle oil, form into small balls, dip in beaten egg, roll in panko, and air fry at 400°F until golden brown.
  4. Combine softened cream cheese, crab meat, and Worcestershire sauce; spoon into phyllo cups and bake until warmed through.
  5. Cut crescent dough into small triangles, wrap around cocktail sausages, brush with egg wash, sprinkle with everything bagel seasoning, and air fry or bake until puffed.
  6. Place a cube of Brie into a small baking vessel or phyllo cup, top with cranberry sauce, and bake until melted; garnish with rosemary.
  7. Wrap asparagus spears with prosciutto slices and roast or air fry until the prosciutto is crispy and asparagus is tender; drizzle with balsamic glaze.