Tomato Soup Shooters with Everything Bagel Twists
I love making individual serving appetizers like these soup shooters. The trick is making something in one big batch the day before and then just having to pour them into little shooter glasses when your guests arrive. The everything bagel twists are a fun dipper for the tomato soup and also can be made in advance, just freeze, up to one month, and then bake from frozen.
24 soup shooters and twists
Your Time: 45 minutes
Tomato Soup:
4 cup diced red tomatoes
1/3 cup chopped shallot
1/4 cup basil leaves, plus more smaller leaves for garnish
1/8 cup toasted pine nuts
2 lemons, zested
1/4 cup fresh lemon juice (about 2 lemons)
2 teaspoons Kosher salt
1/4 cup extra virgin olive oil
Everything Bagel Twists:
1 tablespoon poppy seeds
1 tablespoon toasted white sesame seeds
1 tablespoon dried minced onion
1 teaspoon garlic salt
1 sheet puff pastry, thawed and cut in half lengthwise
1 egg beaten
1/3 cup grated parmesan
5 slices prosciutto, chopped
To make the tomato soup:
Put all the ingredients in a blender except the olive oil and blend until smooth. Slowly pour in the olive oil and mix just to combine.
Chill the soup until ready to serve. This soup can be made the day before and stored in an airtight container in the refrigerator. When ready to serve, pour into shooter glasses, garnish with a small basil leaf and serve with an everything bagel twist.
To make the twists:
Preheat the oven to 400 degrees F. Line a sheet tray with foil.
Combine poppy seeds, sesame seeds, minced onion and garlic salt. Set aside.
Brush the cut puff pastry with egg wash. Sprinkle the top with parmesan, cut prosciutto and the everything bagel blend. Roll a rolling pin over the top to adhere everything to the puff pastry. Cut the puff into small strips. Twist and place on prepared sheet tray.
Brush the tops of the twists with more egg wash and bake in the oven for 8-10 minutes or until golden brown and set. Remove from oven and cool before serving.
Make ahead tip: Twists can be formed, placed on a sheet tray, wrapped tightly and frozen for up to a month. Bake straight from frozen but add 2 more minutes to bake time.