Cooking With WCCO: Spinach Bites With Honey Mustard
MINNEAPOLIS (WCCO) -- Spinach, bread crumbs and parmesan cheese make these easy appetizers quick to throw together for brunch or impromptu gatherings. You can shape and freeze these for up to two weeks and just add five to 10 minutes to your baking time.
Ingredients:
- 1 (16-ounce) package frozen spinach, thawed and squeezed to remove as much water as possible
- 2 cups panko bread crumbs, divided
- 1/2 cup finely chopped white onions
- 1/2 cup grated parmesan cheese
- 1 teaspoon finely chopped fresh thyme
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 2 eggs
- Canola spray oil
- 1/2 cup honey mustard
Method:
Preheat the oven to 375°F. Line a large baking sheet with parchment paper. In a large bowl, use your hands to combine spinach, 1 cup of the panko, onions, cheese, thyme, salt, pepper and eggs. Place remaining 1 cup panko in a wide, shallow dish. Shape spinach mixture into about 2 dozen (1 1/2-inch) balls, rolling each in panko and placing them on the prepared baking sheet as you go. Lightly coat balls with spray oil and bake until just golden and crisp, 20 to 25 minutes. Serve warm with honey mustard for dipping.
Honey Mustard Salad Dressing
Ingredients:
- 1/4 cup mayonnaise
- 1/4 cup extra-virgin olive oil
- 1/4 cup honey
- 2 tablespoons cider vinegar
- 1 tablespoon Dijon mustard
- 1/2 teaspoon dried parsley
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon ground black pepper
Method:
Whisk the mayonnaise with the olive oil to combine. Whisk in remaining ingredients. Taste and adjust seasoning. Serve at once, or refrigerate in an airtight container for up to 5 days.
