Brie with Buttered Pecan Cherry Compote- Appetizer 3

On December 7, 2018December 3, 2018 By Lorie FangioIn A Taste of Paris, TasteLeave a comment

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.

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.

Tomato Basil Tartlet- Appetizer 2

On December 6, 2018December 3, 2018 By Lorie FangioIn A Taste of Paris, TasteLeave a comment

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.

Apple Crostini- Appetizer 1

On December 4, 2018December 3, 2018 By Lorie FangioIn A Taste of Paris, Taste7 Comments

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!

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.

Appetizers and Wine Tasting at Total Wine

Join me, Lorie Fangio for a wine tasting event filled with fabulous bites and fantastic wine education. I’ll teach this class along with wine expert, Craig Gussow at Total Wine in Allen. Each appetizer will be prepared before your eyes and paired with a delicious wine for your culinary pleasure. We will start the tasting with Gouda Pecan Truffles a tiny taste sensation. Brie with Dried Fruit and Nut Compote served with Apples is a feast for the eyes and pallet. Bacon and Tomato Salad served in Endive Cups is a gorgeous bite of goodness. We will prepare Chicken Salad Tartlets with a garnish that is almost too pretty to eat followed by the crowd pleasing Jalapeno Cheddar Scones stuffed with BBQ Pork Tenderloin, oh my! The last of our savory bites is Marinated Beef Sliders with Blue Cheese Cream Sauce. For a sweet finish to the evening we will taste decadent Bourbon Brownie Balls and DIY Neapolitan Skewers will round out our wine feast. Class location: Total Wine, Appetizers and Wine Tasting at Total Wine Class size limited, Fee $52.50 Click the link to purchase tickets. https://www.eventbrite.com/e/appetizer-and-wine-tasting-class-tickets-42960483964?utm_source=eb_email&utm_medium=email&utm_campaign=new_event_email&utm_term=viewmyevent_button

A Taste Of Paris

Tag: appetizer recipes

Brie with Buttered Pecan Cherry Compote- Appetizer 3

Tomato Basil Tartlet- Appetizer 2

Apple Crostini- Appetizer 1

Appetizers and Wine Tasting at Total Wine