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Dinah Koo knows her canapés. As the one-time owner of Tiger Lily and Dinah's Cupboard and the current proprietor of Fusia Dog (65 Duncan, at Queen West, 647-341-7391, fusiadog.com) - not to mention the co-author of The Cocktail Chef - she's been whipping up finger food for the glitterati since the 70s. Here's her vegetarian riff on good ol' pigs in blankets.
To make two dozen meat-free
piggies, you need
24 fat asparagus spears, ends trimmed
210g pkg smoked tofu (available at health food stores)
150g pkg Boursin cheese with garlic and herbs
450g pkg frozen puff pastry, thawed
250g jar black olive tapenade
Wash asparagus, blanch in a pot of boiling water for exactly 1 minute, then immediately immerse in cold water to stop the cooking. When cooled, drain and dry well on paper towels. Cut into 4½-inch spears.
Cut tofu into 24 "logs," each 3 by ½ by ½ inches. Spread a thick layer, approximately ½-inch thick, of cheese across the long side of the tofu. Dab with tapenade.
On a well-floured board, roll out puff pastry to 1/16-inch thickness. (Note: some puff pastry comes pre-rolled but still needs a little rolling; others come in thick sheets and need a lot of rolling; the thinner the pastry, the faster it cooks and gets crispy.) Cut into strips ½ inch wide and approximately 12 inches long.
Place asparagus on the tofu with cheese so the spear overhangs each end. Holding the log together, place one end of a pastry strip at the bottom of one end of the tofu and start rolling round and round to the other end of the tofu, finishing with the strip at the bottom to hold it all in place and leaving two ends of asparagus exposed. Repeat. Place on a parchment-lined baking sheet in a preheated 450F° oven for 10 to 12 minutes, until lightly browned. Serve warm or at room temperature.
For a non-veggie version, ditch the tofu, keep the cheese and add strips of sun-dried tomato and prosciutto. Other variations include hoisin sauce instead of cheese and cooked bacon instead of prosciutto.