Isaly’s Appetizer Platter


1 loaf of rye bread sliced into 1/4 slices, lengthwise
4 slices of Isaly’s chipped ham cut paper-thin
1 cucumber sliced paper-thin
1/2 lb of plain cream cheese
2 tablespoons of fresh minced thyme.
1 red onion
1 tbs of brown sugar
1 tbs butter
1 roasted red pepper

1 spinach tortilla wrap
1/2-cup mayonnaise
2 adoboa chilies and 1/4 tsp of the sauce
1 zucchini
1 yellow squash
1 carrot
1/4 cup white balsamic vinegar
6 slices of Isaly’s chipped ham cut paper-thin
1 cup of Monterey jack cheese

Beggars Purse
1/2 cup minced button mushrooms
1/2 cup minced onion
1/2 cup minced ham
2 tablespoons toasted curry powder
1/4 cup unsweetened coconut milk
2 tbs sweet soy sauce
2 tbs rice wine vinegar
3 sheets of filo dough
1/2 cup melted butter
Pinch of salt


Combine the thyme and cream cheese in a mixing bowl and mix with a paddle attachment until smooth and soft. Slice the onion into juliennes and sauté in the butter and brown sugar until soft and caramelized. Take a slice of rye bread and spread the cream cheese topping along the bread. Then layer the onions, cucumbers and ham. Slice the bread into small 1-2 bite pieces. Pipe a small amount of the cream cheese mixture on top and garnish with a julienned slice of roasted red pepper.

Slice the zucchini, squash and carrot into juliennes. Place in a roasting pan and coat with the balsamic vinegar. Roast until tender. Meanwhile, mince the adoboa chili and add to mayonnaise along with the reserved sauce. Mix until thoroughly combined. Spread over the tortilla. Place the roasted veggies and the hams at the edge of the wrap spread the cheese all over and roll like a burrito. Pin with a toothpick and bake in an oven at 350’ for about 7 minutes or until the cheese is melted. Remove from the oven and slice the ends off so it will sit straight. Then slice in 1/2. Decorate with red pepper puree if desired.

Beggars Purse
Sauté the onions, mushrooms, and ham in a skillet until slightly browned. Deglaze with the rice wine vinegar then add the sweet soy and coconut milk. Reduce slightly. Then add the curry powder too taste. Along with the salt. Reduce again until the sauce is of a nappy consistency (or until it coats the back of a spoon) lay out the filo dough on a cutting board spread the melted butter between each layer, layering 1 on top of the other. Cut it 3/3 so its in equal squares. Spoon out the mixture in the middle of each square and pinch the filo around the center mixture so it forms a purse. Brush with more butter and bake at 400′ for 10 minutes or until golden brown. Garnish with the sweet soy sauce