Tag: appetizer recipe

Brie with Buttered Pecan Cherry Compote- Appetizer 3

On By Lorie FangioIn A Taste of Paris, TasteLeave a comment

 

Cherry pecan compote over brie

When it’s appetizer time, nothing satisfies like brie served with a decadent topping.  My Brie with Buttered Pecans and Cherries is hard to beat.  The tart fruit and warm pecans complement the creamy texture of brie perfectly.

Serve this tasty bite with apple, French bread or crackers for a happy crowd!

Stay tuned next week when I will be sharing some of my favorite sweet bites to enjoy with your friends and families.

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Brie with Buttered Pecan Cherry Compote 

1 brie wedge

2 tablespoons butter

¾ cup chopped pecans

¾ cup dried cherries

Juice and zest of 1 orange

¼ cup brown sugar

½ teaspoon vanilla

Pinch salt

In a small saucepan, melt butter.  Brown the pecans in the butter for about 3 minutes.  Add remaining ingredients to saucepan and simmer slowly until mixture is thick.  Pour warm compote over room temperature cheese and serve.

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Tomato Basil Tartlet- Appetizer 2

On By Lorie FangioIn A Taste of Paris, TasteLeave a comment

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Tomato, basil and cheese is without a doubt my favorite flavor profile.  I have developed many recipes over the years using this trio of ingredients and these Tomato Basil Tartlets are among the best.

This precious 3 bite appetizer is simple to make and always a crowd pleaser.   Enjoy and stay tuned for one more sensational appetizer this week!

Tomato Basil Tartlets

1 sheet puff pastry, thawed

1 cup Gruyere cheese

¼ cup fresh basil cut in a chiffonade

2-3 Roma tomatoes cut in slices

½ teaspoon fresh thyme

2 tablespoons parmesan cheese

Salt and pepper

Preheat oven to 400 degrees.  Cut tomatoes into thin slices, about 1/8 of an inch thick.  Lay tomatoes in a single layer on paper towels and sprinkle with salt.  Roll out puff pastry to eliminate creases.  Using a biscuit cutter cut 12 rounds from the sheet.   Place rounds on greased baking sheet.  Mix the cheese, basil and thyme together in a small bowl.  Put a pinch on each pastry round.  Top with tomato, salt and pepper and sprinkle with parmesan cheese.  Bake for 12-14 minutes until tarts are puffed and beginning to brown.

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Apple Crostini- Appetizer 1

On By Lorie FangioIn A Taste of Paris, Taste7 Comments

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It is appetizer season!  Chances are you have been asked to bring an appetizer to at least one holiday party this year.  I would like to share 3 of my favorites with you this week, today, Apple Crostini.

Apple Crostini is my current appetizer crush, when I make theses I cannot stop eating them!  NO need to feel guilty since the cracker is an apple slice!

This is a recipe I developed for Dinner Party 2018 hosted by Lauren Palmer at TAOLB and Marcie and Tracy of Unique Unique Designs and myself. These beautiful photos were taken by Jet Pack Creative, thank you!!

Enjoy and stay tuned for more yummy appetizers later this week!

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Apples Crostini

2-3 large red, sweet apples such as Ambrosia or Fuji

½ lemon

4 ounces goat cheese

½ cup pistachios, roasted and chopped

½ cup dried cranberries

¼ teaspoon cinnamon plus more for garnish

1 tablespoon good quality maple syrup plus more for drizzling

Slice apples crosswise, very thin creating apple crackers.  Ambrosia and Fuji apples will not turn brown after they are cut but just to insure, rub each apple slice with lemon half.  In a small bowl combine goat cheese, cranberries, pistachios, reserve 1 teaspoon for garnish, cinnamon and 1 tablespoon syrup and mix well.  Place a scant teaspoon of the mixture on each apple cracker and spread slightly.  Sprinkle with a dusting of cinnamon, pistachios and a few drops of syrup.

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Cheese Truffles, Oh My!

On By Lorie FangioIn A Taste of Paris, Be Inspired, Taste3 Comments

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“After my first ATOP trip to Paris and the champagne region, meeting food artisans;

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I could not wait to go to Provence where we get to meet the farmers and local producers!” Tonni Callan

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Cultivating relationships with French food artisans is something I take very seriously.  I have been working for decades to find the very best experiences France has to offer!

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I am excited too, Tonni, about taking my Provence 2018 group to meet the farmers and producers of fine foods and wines of the region.

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A Taste of Provence is a bit more relaxed pace.  Unlike Paris, people tend to take their time and get to know one another.

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We may even get to milk the goats before seeing how this creamy tart cheese is made.

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I was inspired to create my recipe for Goat Cheese Truffles by a visit to a cheese cave in Saint Remy-de-Provence.

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I’ll be taking my travelers here to enjoy local wine, some of these luscious morsels and the beautiful cave. Saint Remy, nicknamed the jewel of Provence, will be our home for a week.

There is still time to register for travel with me to Provence in 2019!

And meanwhile, make some of these beautiful treats to enjoy with a bottle of rosé this weekend!

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Goat Cheese Truffles 3 Varieties

Base

1 8 ounce package of cream cheese

6 ounce package fresh chevre

Prepare base mixture by combining cheeses and mixing well. Split mixture evenly into 3 small bowls. Proceed with each recipe below.

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Paprika Goat Cheese Truffles

¼ teaspoon onion powder

1 clove garlic, pressed

3 tablespoons paprika, divided.

To one of the small bowls of cheese mix onion powder, garlic and ¼ teaspoon paprika and mix well. Shape scant teaspoon sized amounts of cheese into balls.  Place remaining paprika in a shallow dish and roll each cheese ball into the paprika coating all surfaces

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Herbed Goat Cheese Truffles

½ teaspoon herbs de Provence

¼ cup finely chopped fresh parsley divided

To one of the small bowls of cheese mix herbs and ½ teaspoon parsley and mix well. Shape scant teaspoon sized amounts of cheese into balls.  Place remaining parsley in a shallow dish and roll each cheese ball into the parsley coating all surfaces.

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Lavender Goat Cheese Truffles

¼ teaspoon onion powder

1 teaspoon creamed honey

¼ cup crushed lavender

To one of the small bowls of cheese mix onion powder and honey and mix well. Shape scant teaspoon sized amounts of cheese into balls.  Place lavender in a shallow dish and roll each cheese ball into the parsley coating all surfaces.

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