Here we are at Week 2....time for another round of appetizer recipes. So, come on, dig into those recipe boxes! Or, maybe you don't even have to do that! If you're like me, it seems like I make the same appetizers so many times that I don't even need a recipe...I can shop for the ingredients and make it completely from memory. So, feel free to share a recipe that you have stored in your mental recipe box. It doesn't need to be complex or chalk full of impressive techniques. If you've made it a million times....it's gotta be scrumptious.
That's what this recipe is....something I've made a million times. It's easy enough for anyone to throw together yet sophisticated enough to serve to cousin Buffy and her sugar daddy Harry....
Goat Cheese, Walnut, Honey & Rosemary Toasts
1 French-bread baguette (8 oz)
8 ounces soft fresh goat cheese
1/4 cup honey
1/2 cup chopped toasted walnuts
1/2 tablespoon chopped fresh rosemary
Preheat oven to 350°F. Cut 1/4-inch diagonal slices from baguette (approx 18). Spread goat cheese on each slice. Arrange in single layer on rimmed baking sheet. Bake until edges are slightly golden and cheese softens, about 10 minutes. Set aside on sheet. Heat honey in small saucepan over medium heat until warm, about 2 minutes. Sprinkle toasts with walnuts, then rosemary. Drizzle with honey and serve.
Just imagine...one of these little bites, a lovely glass of lush Chardonnay, Bing Crosby singing White Christmas and you in your amazing black velvet bustier and red stihlettos...
Oh how merry. Oh how tastey.
4 comments:
Here is one I haven't made in a while but was always a favorite with everyone. You can make as much as you want depending on the size of the cheese block.
CHEESE SPREAD
Cheddar Cheese (8 OZ)
Chopped fine Green Onions (including greens)
bacon bits or crumbled bacon fried crisp
Mayonnaise
Add ingredients and enough mayo to be of a spread consistancy. Serve with crackers or toasted bread slices. Improves over a day or two.
Here is a dip recipe:
Ingredients
1 (15-ounce) can cannellini beans, drained and rinsed
2 cloves garlic
2 tablespoons fresh lemon juice
1/3 cup olive oil, plus 4 tablespoons
1/4 cup (loosely packed) fresh Italian parsley leaves
Salt
Freshly ground black pepper
6 pitas
1 teaspoon dried oregano
Directions
Preheat the oven to 400 degrees F.
Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl or a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.
Cut each pita in half and then into 8 wedges. Arrange the pita wedges on a large baking sheet. Pour the remaining oil over the pitas. Toss and spread out the wedges evenly. Sprinkle with the oregano, salt, and pepper. Bake for 8 to 12 minutes, or until toasted and golden in color.
Serve the pita toasts warm or at room temperature alongside the bean puree.
I always do it to taste so add as much garlic or lemon juice as you like.
Enjoy!!
One cream cheese
One jar green pepper jelly
One box crackers
Cut about quarter inch from bottom of cream cheese
With remaining cream cheese, cut diagnally to make two right angle triangles
Turn both triangles together to make a Christmas tree
Put quarter inch piece on bottom to make tree trunk.
Are you following me?
Put on pretty plate and just pour green pepper jelly over top.
I go outside in my yard and get some holly to put sprigs around the tree.
Serve with crackers.
This is really, really easy and good.
Sometimes I find red pepper jelly and have one red and one green.
I made this sound much more complicated than it is. Just pour the damn pepper jelly over a block of cream cheese. It’s good.
This is an oldie but goodie,
1 Pkg. 8oz Cream Cheese
put on dish
Pour Cocktail sauce on top
1 can of crab meat or shrimp; place on top of cocktail sauce
Use a small spread knife and spread on any cracker you desire.
Judi...this is one of the things I am bringing for our pot luck.
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