Tag: appetizer recipes

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.

Brie with Cherries and pecans 1

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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