Bloody Mary (Jane) Appetizer
Updated: Apr 9, 2021
This Bloody Mary (Jane) canapé appetizer, to be eaten with your fingers, is inspired by those over-the-top bloody marys you get during brunch at The Attic in Long Beach. It's one bite of all the ingredients and flavors in a bloody mary that's garnished with a tiny meal on top.
OK, But What Am I Eating?
Deviled egg with lemon haze infused olive oil mayo, blue cheese stuffed olive, candied bacon, roasted tomato drizzled with Garlic Breath infused olive oil, served on a parmesan cheesy crisp. The infused olive oil was made using a LEVO II Infusion Machine.
This dish won the Appetizer Round in the Elevated Eight Virtual Cannabis Cook-Off hosted by Elevate Jane and Smoke Sip Savor!
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LEVO Infusion Machine (use my code "BWC" to get a 10% discount)
Get The Recipe
Bloody Mary (Jane) Appetizer
Makes 6 servings
Blue Cheese Stuffed Olive
Deviled Egg | Lemon Haze-Infused Mayo
Roasted Tomato w/ Worcester | Garlic Breath-Infused Olive Oil
Cheesy Parmesan Crisp
Parmesan Cheese Crisp
Place grated parmesan cheese in 6 small piles on a parchment lined baking sheet (do not use aluminum foil, the cheese will stick). Bake at 400F for 7 minutes until golden. Remove from oven and let cool.
Oven Roasted Tomatoes
Slice 3 small-medium size tomatoes in half and place on a parchment lined baking sheet cut side facing up. You’ll want the tomato skin to catch the juice and flavor as it bakes. Drizzle with olive oil*, a drop of Worcestershire, sprinkle lightly with salt and pepper. Bake at 250F for 3-4 hours to dry. Tomatoes should be shriveled but not completely dried.
*A strain with garlic scent like Garlic Breath pairs well with the savory tomato flavors.
Place 3 slices of bacon on a baking rack lined pan covered with foil to catch the fat drips. Brush with maple syrup. Bake at 400F for 15-20 mins until golden brown and crispy.
3 large eggs
1.5 tablespoons mayonnaise+
1/2 teaspoon Dijon mustard
1/2 teaspoon Buffalo wing sauce
salt and pepper, to taste
paprika, for garnish
+to infuse, make homemade mayonnaise using a cannabis olive oil. Strains that smells like lemon, such as Lemon Haze, pair well with mayonnaise.
1 large egg at room temperature
1 tablespoon Dijon mustard
1 tablespoon white wine vinegar
1/4 teaspoon salt
1 cup infused olive oil
1 teaspoon fresh lemon juice, optional
In a small food processor blend together egg, mustard, vinegar, salt and lemon juice. Very slowly in a thin stream drizzle the olive oil into the mixture while the food processor is on. By pouring slowly the oil will emulsify with the liquid. The emulsified mixture should be thick and creamy. Store leftovers in a glass jar in the fridge for up to a week.
Bring a pot of water to a rolling boil, place eggs gently into the water and boil for 9 minutes. Remove from boiling water and place immediately into an ice bath to cool down. Remove from ice bath, peel the hardboiled eggs and slice each egg in half. Use a spoon to gently scoop out the yolks into a small bowl. Mix into the bowl with egg yolks, mayonnaise, mustard, buffalo sauce, salt and pepper and stir until smooth and creamy. Spoon or use a piping bag to pipe the deviled egg filling into the egg white halves. Sprinkle with paprika to garnish.
Assemble the Appetizer
Place a roasted tomato on top of a cheesy crisp. Put a fresh basil leaf on top of the tomato, then half of a piece of candied bacon. Carefully balance the deviled egg on top of the piece of bacon and tomato. You can slice a flat bottom onto the egg if it’s easier to balance. Place a blue cheese stuffed olive and crumbled bacon bits on top of the deviled egg. Squeeze a little lemon on top and serve.
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