These herbalicious and fruity chèvre nuggets are studded with toasted pistachios. What could be better?
12 oz. goat cheese, room temperature
2 tsp. finely chopped thyme
2 tsp. finely chopped tarragon
2 tsp. finely chopped chives
Kosher salt and freshly ground pepper to taste
8 dried apricots, quartered
¾ cups finely chopped, toasted pistachios
Mix cheese, herbs, salt and pepper in a bowl. Using your hands, roll mixture into 1″ balls. Using your thumb, make a hole in each ball, press an apricot piece into center, and then mold cheese around apricot; roll in pistachios and place on parchment paper-lined baking sheet. Chill 20 minutes before serving.
There are never enough goat cheese appetizers in this world. This one sounds amazing, I cannot wait to try it. Just perfect for summer, to accompany a cool, crisp glass of white wine. Nums.
2 cups walnuts, divided
3/4 cup honey
1 cup sliced red grapes
2 teaspoons herbes de Provence
1 teaspoon ground coriander
2 tablespoons finely grated orange zest
1 tablespoon fresh squeezed orange juice
1 teaspoon fresh squeezed lemon juice
1/8 teaspoon salt
4 ounces high-quality goat cheese, softened
Coarsely chop 1 cup walnuts; chop the remaining cup of walnuts finely. Place finely chopped nuts in a large bowl and add the honey, 3/4 cup sliced grapes, herbes de Provence, coriander, orange zest, orange juice, lemon juice and salt. Slowly mix until all ingredients are incorporated.
Line an 8-to-10-ounce soufflé cup with plastic wrap.
Soften goat cheese to a spreadable point. Use a piping bag or spoon, fill the bottom 1/2 inch of the plastic-lined soufflé cup (this will be the top) with the goat cheese.
Add 1/2 cup of the rough-chop walnuts. Sprinkle half the remaining sliced grapes over the goat cheese. Pipe or spoon more goat cheese on top of the grapes, covering them completely. Spoon in about 1/2 inch of the walnut-grape mixture. Repeat with a layer of goat cheese, the remaining grapes, the remaining rough-chop walnuts, and a final layer of goat cheese (this will be the bottom).
Fold the plastic over the contents of the soufflé cup. Refrigerate overnight.
When you are ready to use the spread, open the plastic wrap and invert a plate over the soufflé cup. Turn the soufflé cup over, separating it from the goat cheese spread. Serve with crackers or bread.
Thanks to Small Bites Big Flavor and Food Republic for the recipe and picture!
How can an appetizer get any easier? With my friends who host large crowds of hungry neighbors in mind, I happily borrowed this recipe and pic from Comfortably Domestic! Can you wait to get your hands on ’em? I can’t!
Makes 36 puffs
2 very thinly sliced (small) Vidalia or other sweet onion
1 Tbs. unsalted butter
¼ tsp. kosher salt
1/8 tsp. black pepper
½ of a 17.3 oz. package of (frozen) Pepperidge Farm Puff Pastry
3.5 oz. herbed fresh goat cheese (chevre) crumbles
- Line two baking sheets with parchment paper or silicone baking mats. Preheat the oven to 400 degrees F.
- Remove one sheet of the frozen puff pastry and set it on the counter to thaw; about 30 minutes.
- Place a 10-inch skillet over medium-low heat, allowing pan time to warm.
- Add butter, onions, salt and pepper; stirring until butter melts.
- Continue to cook over medium-low heat, stirring periodically, until onions are deep golden brown, and very tender; about 25 minutes total.
- Roll the thawed pastry out on a floured surface to 1/8-inch thickness.
- Cut circles of pastry with a 1 ½-inch round biscuit or cookie cutter. (If you don’t own a 1 ½-inch cutter, then the rim of a shot glass will do.)
- Place the pastry rounds about 1-inch apart onto the prepared baking sheets.
- Dock each round with a fork by piercing the centers three times.
- Bake for 8 to 10 minutes, or until pastry has puffed and edges begin to turn a little golden brown.
- Remove the puffs from the oven and immediately depress the centers with a finger to form a small cup.
- Place a pinch of the goat cheese crumbles in the center of each puff (about ¾ tsp.)
- Top the cheese on each puff with a pinch of the caramelized onions.
- Serve immediately.