Whipped Goat Cheese & Roasted Mini Sweet Pepper Tartines

When it comes to baking, cooking, and entertaining, I have lived rather comfortably in the 'making semi-complicated, slightly ambitious and easy, almost effortless recipe' worlds for awhile now. Sometimes I stay at one end of the continuum for awhile before either slowly or suddenly shifting to the other. Lately though, it seems I have been spending a surprising (for me) amount of time making simpler, easier recipes. And, for the foreseeable future (at least for the next few weeks) it looks like I will have comfortably settled in to this low-effort, high reward space. Which has got me thinking that this might the best kind of cooking, baking, entertaining niche to be in. But yes, there is a catch (isn't there always?). My concept of an uncomplicated, straightforward, no sweat recipe might not be the same as everyone's else. So rather than go on endlessly on what those concepts mean to me, I think sharing examples of my idea of 'easy' recipes would work better. The Pickled Red Onions-Version 2, the Boursin Cheese Beef Wellington Bites, the Mississippi Pot Roast, and now these insanely delicious Whipped Goat Cheese & Roasted Mini Sweet Pepper Tartines all fall into what I would consider almost effortless, destined to impress, having a high wow factor recipes. Hopefully we are on the same wavelength!

As the days get longer and the temperatures get warmer, I much prefer a meal of noshing on little bites rather than sitting down to a full blown meal. Already I am anticipating these Whipped Goat Cheese & Roasted Mini Sweet Pepper Tartines will be making highly regular appearances around here in the weeks ahead. They might even find their way on to the short list of 'house appetizers'!

For those of you who regularly follow me, you know this isn't the first recipe featuring either grilled or roasted mini or regular sized sweet peppers. There are recipes for Roasted Mini Sweet Peppers, Burrata, and Italian Meats Crostini, Roasted Red Pepper and Goat Cheese Crostini, Roasted Pepper Salad, Goat Cheese and Grilled Bread, Sheet Pan Bratwurst, Sweet Peppers, and Onions, and Grilled Baby Sweet Peppers with White Balsamic Vinaigrette and Burrata. Guess you might say I am quite smitten with sweet peppers.

When it comes to mini-sweet peppers, I prefer to roast them rather than grill them as I love how their texture and flavor changes when cooked at a relatively high temperature. Generously drizzled with extra-virgin olive oil, and lightly sprinkled with flaky sea salt, the mini sweet peppers get a nice char on them, become lusciously sweeter, and incredibly tender after 40-50 minutes in a preheated 400 degree (F) oven. And other than the stem, the entire sweet pepper is edible. 

Goat cheese and grilled/roasted red peppers are a match made in heaven. The tanginess of the goat cheese and the sweetness of the peppers is a craveworthy flavor combination. But instead of serving the roasted peppers with some crumbled goat cheese, the whipped goat cheese spread takes this appetizer to a completely new level. Made with only four ingredients (goat cheese, cream cheese, extra-virgin olive oil, and flaky sea salt), it whips up to a swoonworthy level of creaminess in a matter of minutes.  The best part is that can be made early in the day (or the day ahead). You just need to take it out about 45-60 minutes prior to serving to give it some time to return to an easily spreadable consistency.

Cutting a baguette into generous 1/4" thick slices on the diagonal (versus cutting it into rounds) not only creates a better surface to spread the whipped goat cheese and lay on a roasted mini sweet pepper, it becomes worthy of being called a tartine. Some of you might be wondering 'what exactly is a tartine?'. The simple answer is that it's a French word for an open-faced sandwich. Normally served for breakfast or lunch, it can also be a scrumptious, indulgent appetizer. Cutting the baguette on a long diagonal, brushing both sides with some extra-virgin olive oil, and roasting in a preheated 400 degree (F) oven for 9-11 minutes (or until golden) is how the perfect 'surface' for these Whipped Goat Cheese & Roasted Mini Sweet Pepper Tartines is created.

I would be remiss if I didn't divulge to you that there is an addictive, irresistible quality to these tartines. Unless you have great self-control, it is impossible to eat just one. And more than likely if served at a gathering of four to six people they will all disappear. Is there anything more satisfying to a hostess than having an empty platter at the end of the evening? (I think not!). 

Because the Whipped Goat Cheese & Roasted Mini Sweet Pepper Tartines make for an impressive presentation and even more satisfying eating experience, you might get asked if they were hard to make. I will leave it up to you whether or not to reveal how easy they were to make.

Recipe

Whipped Goat Cheese & Roasted Mini Sweet Pepper Tartines

Serves at least 6 as a hearty appetizer

Ingredients

1 pound (454g) mini sweet peppers (red or multi-color)

1/2 cup extra-virgin olive oil

Flaky Sea Salt

8 ounces (227g) goat cheese, slightly softened

4 ounces (113g) cream cheese, slightly softened

2 Tablespoons extra-virgin olive oil

1/4 teaspoon Flaky Sea Salt

1 fresh baguette, cut on the diagonal into generous 1/4" slices 

Optional: Non-toxic or edible flowers, if using

Directions

1. Preheat the oven to 400 degrees (F). Have a large rimmed, heavy bottomed sheet pan ready.

2. Lay the mini-red sweet peppers flat in a rimmed cast iron pan (large enough to hold the peppers). Pour over the olive oil and lightly sprinkle with sea salt. Roast for 40-50 minutes or until the peppers are slightly charred and have softened. When done, remove from the oven. Set aside.

3. Lightly brush both sides of the sliced baguette (tartines) with olive oil. Lightly sprinkle with flaky sea salt. 

4. On the large, rimmed, heavy bottomed sheet pan, bake the tartines for 9-11 minutes or until lightly golden. Remove from the oven and set aside.

5. In a small food processor, whip the goat cheese, cream cheese, and sea salt until smooth. Add in the olive oil and process until smooth and creamy. Transfer mixture to a serving bowl. Optional: Drizzle a small amount of extra-virgin olive oil over the top.

6. On a large platter, place the bowl of whipped goat cheese in the center. Arrange the roasted mini-peppers along one side of the bowl and the toasted tartines on the other side of the bowl. 

7. Place a few flowers, if using, on the platter.

8. Serve immediately with your favorite beverages.

Notes: (1) For a gathering for 7-10, use 1 1/2 pounds (681g) mini-sweet peppers and 3/4 cup of extra-virgin olive. Baking temperature and time will not change. (2) One large baguette will give you enough tartines and there will be enough whipped goat cheese if you increase the amount of peppers roasted. (3) You can make the whipped goat cheese early in the day or the day before. Just remove from the refrigerator at least 45 minutes before serving so it can return to a spreadable consistency. 

Horseshoe Bend at Sunrise, Paige, Arizona (March 2022)

Boursin Cheese Beef Wellington Bites

Last December a very good friend asked me if I would make some cookies and an appetizer for a large gathering she was having. There was just one catch. She asked me to make an appetizer I had never made before. At the time my first angst filled, plummeting self-confidence thought was 'omg, what if I muck it up and ruin her event'. This was immediately followed by another slightly more positive thought 'she has more faith and confidence in me than I have in myself''. All the while as my lips were saying 'yes', my head couldn't help but wonder 'what am getting myself into?'. The cookies would be a no-brainer, but the miniature Beef Wellington Balls (pieces of beef tenderloin and tiny spoonfuls of Boursin cheese wrapped and rolled in puff pastry), well they out to be one of those appetizers on the labor and time intensive side.  Even after making and delivering them, I irrationally worried they wouldn't turn out when she baked them in her oven. And yet, in spite of vowing to myself to never make those little balls again (even for very, very good friends), the savory gods stepped in and made certain the appetizers were devoured at the party. So as it turned out, not only did I worry for naught, I was inspired to create a much easier, maybe even more impressively elegant appetizer made with beef tenderloin, Boursin Cheese, fresh thyme, and puff pastry. Had I fallen victim to self-doubt and fear of failure, these scrumptious, gorgeous Boursin Cheese Beef Wellington Bites may have never been created. The moral of this story: Do what scares you because the fear of regret is always greater than the fear of failure.

Normally when you think of Beef Wellington you think of beef tenderloin and sautéed mushrooms wrapped in puff pastry. However, this version of Beef Wellington pairs beef tenderloin with a garlic and herb Boursin Cheese and some fresh thyme semi-encased in an egg washed square of buttery puff pastry. The combination of savory flavors is ethereal. They are nothing short of pure bliss. 

In all seriousness, these sinfully delicious Boursin Cheese Beef Wellington Bites are destined to guarantee you earning the highly coveted culinary designation of either 'hostess with the mostess' or 'host with the most'. A platter of these beauties served with a fabulous bottle of wine will definitely make for an epic gathering.

When you make anything with five or less ingredients, the quality of the ingredients really matters. So splurge on a good piece of beef tenderloin and buy some high quality puff pastry. While I have used Pepperidge Farm Puff Pastry before (and with good results), Dufour Puff Pastry yields great results. I generally prefer to buy Boursin Cheese at Trader Joe's as it's almost half the price you pay for it at most grocery stores. 

The thawed sheet of puff pastry is rolled out very slightly on a lightly floured surface before it's cut into 16 three inch squares (you will actually get 15 squares but have enough to piece together the 16th one). After spraying a mini-muffin pan with canola or avocado oil, the pastry squares are placed into the wells of the pan and just lightly pricked with a fork. Next goes in a teaspoonful of the Boursin Cheese, followed by a pinch of fresh thyme leaves. After placing a piece of the beef tenderloin on top, brush the egg wash on the edges of the puff pastry, then season the beef with some Kosher salt and black pepper. Place the muffin pan in the refrigerator for at least 30 minutes before placing it in a preheated 400 degree (F) oven. Note: The Boursin Cheese Beef Wellington Bites could be made earlier in the day, wrapped and chilled in the refrigerator until ready to bake.

Baking time ranges from 22-26 minutes or until the edges of the puff pastry have puffed up and are golden in color. 

Remove from the muffin tin, top with some additional fresh thyme, and arrange the Boursin Cheese Beef Wellington Bites on a platter. Serve with a small bowl of garlic aoili and bowl of cornichons. This is definitely one of those appetizers having a high 'wow' mouthwatering factor. They are pure perfection. Even better, they are neither labor nor time intensive to make.

I strongly encourage you to make these easy to make delectable, bite sized appetizers for your next gathering of really good friends. The kind of friends who believe in you even more than you believe in yourself, who inspire you to channel your inner domestic goddess, and who you just love to invite over. Open up a bottle of sparkling wine, a really good Pinot Noir, a great red blend, an impressive Cab, or mix up a batch of your favorite 'house' cocktails and you have the makings of a really great evening.

 

Recipe

Boursin Cheese Beef Wellington Bites

Makes 16 bites

Ingredients

14 ounces (396g) puff pastry, thawed (see notes)

5 ounces (150g) Boursin Cheese (Garlic and Herb), slightly softened

5-6 ounces (145-175g) beef tenderloin (filet mignon), cut into 3/4" pieces

Fresh thyme

Kosher salt and black pepper

1 large egg mixed with one teaspoon of water  to make an egg wash

Garlic Aoili (homemade or store-bought) - see notes

Optional for serving: cornichons

Directions

1. Generously spray a non-stick mini-muffin tin with canola or avocado oil. Set aside.

2. On a lightly floured surface, unfold the thawed (but chilled) puff pastry and roll out just to even the surface. Cut into 16 three inch squares. Note: If you are using a sheet of Dufour puff pastry, you will get 15 squares out of the sheet, but will have enough left over to piece together the sixteenth piece.

3. Place the squares into the wells of the prepared muffin pan. Use a fork to make one poke into the bottom of each piece of pastry.

4. Put a teaspoonful of the Boursin cheese into each one. If you have Boursin cheese left over, distribute evenly amongst them.

5. Sprinkle a few leaves of the fresh thyme on top of the Boursin Cheese.

6. Place a piece of the cubed beef tenderloin on top. Press down lightly. Season with Kosher salt and black pepper.

7. Brush the egg wash on the edges of the exposed puff pastry. Place the muffin tin in the refrigerator and chill for at least 30 minutes (or make early in the day, cover and chill until ready to bake).

8. Preheat oven to 400 degrees (F). Once the oven has preheated, put the muffin tin on a baking sheet and place in the oven. Bake for 24-27 minutes or until the pastry is puffed and golden.

9. Remove each bite with an offset spatula and place on a serving platter. Top each of the Boursin Cheese Beef Wellington Bites with a small sprig or a few leaves of fresh thyme. 

10. Serve with some garlic aoili and cornichons. 

11. Enjoy these bites immediately after they have been plated. They are great warm, but still really good when they come to room temperature.

Notes: (1) I used a package of Dufour Puff Pastry to make these bites. If you can't find it (I usually find it at Whole Foods), then use a package of the Pepperidge Farm Puff Pastry. (2) To make your own homemade aoili, mix together 1/2 cup of good quality mayonnaise with one clove of garlic finely minced. Chill at least one hour before serving to allow the flavors to blend. (3) In addition to buying the Garlic and Herb Boursin Cheese at Trader Joe's, I also buy cans of spray canola and avocado oil there as well.

Joshua Tree, Arizona, March 2022

Super Bowl Appetizers and Snacks

Whether you are a fan of football or not, who doesn't love a reason to have friends gather? And Super Bowl weekend isn't just about football, it's about food. Lots and lots of food. Guacamole, queso, charcuterie boards, and spinach dip are some of the more usual game day fare found at Super Bowl gatherings. So if you are looking to mix it up a bit, the following eight appetizers just might make their way on your table this year! 

French Onion Dip - Always a hit! And so much better than anything store bought. Serve with your favorite, sturdy potato chips! Make the night before to let the flavors deepen.

Texas Caviar - A hearty, healthy-ish crowd pleaser. Make this one the early in the day or night before as to maximize the flavor wow factor! 

Everything Chicken Puffs - What is not to love about a chicken and cream cheese mixture rolled up in a crescent roll and served warm? These will disappear quickly.

Baked Soft Pretzels - Does anything go better with beer than pretzels? Warm, buttery, pillowy, and salty, these are certain to make everyone happy.

Cranberry Meatballs with Creamy Ranch Dip - Make a double batch of these! This retro recipe is taken to a new level with the Creamy Ranch Dip. 

Cinnamon Spiced Nuts - Put out a big bowl of my new favorite addictive nuts! Or if you are going to Super Bowl gathering, put them in a beautiful bowl, wrap them with cellophone, and tie with a bow. You will the most beloved guest ever.

Steak and Arugula Flatbread with Marinated Onions - this hearty appetizer is likely to appeal to almost every steak lover. 

Bacon Wrapped Dates with Red Pepper Sauce - these sweet and savory bites are even more delicious when dipped in the red pepper sauce. These are definite contenders for scoring big with your friends.

Cinnamon Spiced Nuts

Winterpalooza finally made an unwelcome appearance this week. Dangerously cold arctic weather combined with snow and ice have me longing for the return of above freezing temperatures. While a fresh blanket of snow set against a blue sky makes for a beautiful landscape, it makes going out for a run a little treacherous. Right about now a forty degree temperature day would feel downright balmy to me, but would probably send shivers down the spines of my friends living in warm weather parts of the country. On bitter cold days my body craves comfort, hot, or spiced foods. And my idea of a snack to warm me up on a wintry day would be these Cinnamon Spiced Nuts. Although to be honest, these slightly addictive nuts would just as likely be easily inhaled on a warm day too. 

What makes these Cinnamon Spiced Nuts so craveworthy are their crunch and sweet-ever so slightly spicy flavor. Cinnamon, ginger, and coriander are the ultimate winning trifecta combination. Ginger and coriander create an intriguing citrusy and a warm flavor with a hint of sweetness. With cinnamon serving to ramp up the heat of the ginger, together these three spices transform nuts into something feeling seriously sinful. Don't be at all surprised when someone says they remind them of the 'pricey' nuts served in paper cones or bags at Christkindlmarkts, county fairs, or Farmer's Markets. 

These sweet, spicy nuts were made with raw/unroasted cashews and pecans, but any combination of your favorite nuts would work too. Almonds and walnuts would be great options. For the Cinnamon Spiced Nuts to have the best texture use a combination of two, three or four different kinds of nuts. I used half cashew and half pecans in this batch, but there are no rules for nut ratios. Let your personal preferences decide your nut choices.

An egg white and a tablespoon of water whisked to a frothy, soft peak consistency is what's responsible for binding the spices to the nuts as well as creating their crispiness.

Roasted on a large baking sheet lined with parchment paper in a preheated 300 degree (F) oven for 40-45 minutes, the aroma of the nuts is a sign of what is to come. Once slightly cooled, the nuts are broken apart and transferred to a serving bowl. If stored in a tightly sealed container, the Cinnamon Spiced Nuts will be good for at least a week. Chances are pretty good they won't last that long.

These Cinnamon Spiced Nuts are the kind that will cause your friends and/or family to either hover over the bowl or make frequent return trips back to it. They would make for the most perfect bites at a cocktail party, as an appetizer, or as a hostess gift. Because they take just slightly more than an hour to make, they can easily be made for a casual, impromptu gathering. These nuts are destined to be one of your go-to favorites!

Recipe

Cinnamon Spiced Nuts

Perfect for a gathering up to 8

Ingredients

1 large egg white

1 Tablespoon water

1 pound (452g) of nuts (mixture of raw/unsalted cashews, pecans, almonds, and/or walnuts) - See Notes

2 teaspoons cinnamon

1 teaspoon toasted ground coriander

1 teaspoon ground ginger

1 teaspoon flaky sea salt or Kosher salt

1/2 cup (100g) granulated sugar

Directions

1. Preheat the oven to 300 degrees (F). Line a large rimmed baking pan with parchment paper. Set aside.

2. In a medium sized bowl, whisk together the sugar, cinnamon, coriander, ginger, and salt. Set aside.

3. In a medium-large sized bowl, whisk the egg whites until frothy. Add in the water and whisk again until very soft peaks form.

4. Add in the nuts, stirring to coat.

5. Sprinkle the sugar/spice mixture over the nuts. Stir to coat.

6. Spread the nuts evenly on the prepared baking pan. Bake for 40-45 minutes, rotating the pan midway through the baking process, until the nuts are dry and crisp. Remove from the oven. Let nuts cool on the baking sheet for at least 20 minutes.

7. Break the nuts into pieces. 

8. Transfer the nuts to a serving bowl. Serve them slightly warm or room temperature. Then watch these addictive nuts disappear. 

Notes: (1) I used a half pound each of the raw/unsalted cashews and pecans. Use any combination of your favorite nuts. (2) The recipe was inspired by the 2005 Cook's Illustrated Cinnamon-Spiced Nuts recipe. In this version, I omitted the step of draining the nuts after they were mixed with egg white/water mixture; used flaky sea salt instead of table salt; and, baked the nuts at 300 degrees (F) rather than 275 degrees (F).

Puff Pastry Bites

In slightly more than a week my favorite holiday of the year will be here. And for the first time ever my nephew and niece will be running my hometown Turkey Trot with me on Thanksgiving morning. To say that I am just a little bit excited about this would be an understatement. The last time we all ran together was when they were four and six years old, some twenty-four years ago. It's one of those memories that has stayed with me. And if I close my eyes I can actually relive the moment. The run was less than a half-mile and took place on a paved trail near our home. My nephew ran a steady pace with his uncle. But my niece. Well she went full out on a sprint rather than run steady with me. She hadn't even run a hundred yards before she her face was flushed and was completely winded. After catching up with her I suggested we just try to run steady. However, as soon as she caught her breath, off she went at a sprinting pace again. For a myriad of reasons, not including her fierce determination to run at a break neck speed, I laugh out loud every time I think back to our 'first' run together. This past fall she ran her first marathon at a pace slightly faster than my first one. So while I say we will be running the Turkey Trot together on Thanksgiving morning, suffice to say we will be running the same course. With any luck I will be somewhere close behind these two. And hopefully they will keep in mind there is a forty year difference between us and decide not to start off sprinting. 

Speaking of sprinting, that's how the holiday season usually feels for me. Even before Thanksgiving arrives I already feel the overwhelming rush to decorate, to bake, to shop for presents, to wrap presents, and to get the gifts sent out early (or at least in time for Christmas). These mere thoughts are exhausting. However, I made a really big decision. This is the year I am going to do a much better job at pacing myself and scaling back a bit. Maybe even taking time to enjoy the holidays sitting by the fire, having a glass of a favorite wine or enjoying my favorite cocktail (these Paper Planes really good), and nibbling on some appetizers on a much more regular basis. Especially if it means enjoying appetizers like these easy to make, incredibly delicious Puff Pastry Bites. 

They might just be the most perfect cocktail party, cocktail hour little bite to come out of your oven. There is something so satisfying about having a warm appetizer (or two) to savor with your favorite beverage. Especially when there is a chill in the air. Made in mini-muffin pan, these three bite wonders are likely to become your favorite go-to appetizer for impromptu or planned gatherings in the weeks and months ahead. 

Other than some frozen store bought puff pastry, a wedge of creamy Brie, a jar or jars of your favorite preserves or chutneys, an egg, and some flaky sea salt, all you need is a less than 24 hour plan ahead period. Why 24 hours? Well that's the amount of time it generally takes to thaw frozen puff pastry in the refrigerator. 

There are many, many versions of Puff Pastry Bites out there, but this is my version. I only like these bites mini-sized as it makes for a better puff pastry, to cheese, to preserve ratio. Honestly, I just don't think they are as good when made in a standard cupcake tin. 

Even when using a non-stick mini-muffin pan you still need to spray your pan. I use either an avocado oil (my favorite) or canola oil spray (both I usually buy from Trader Joe's). Frozen puff pastry sheets come in various sizes and come at different price points. Some say DuFour makes the best puff pastry (I happen to agree but it's also the most expensive). Save the DuFour for a 'fancier' dish and use something having a good quality, easily found at the grocery store, and very affordable. For me, that would be the one made by Pepperidge Farm. Using only single sheet of the two nine inch square ones in the Pepperidge Farm package, was enough to make 16 (2 1/4" x 2 1/4") pieces or rather I should say bites. You can prepare the Puff Pastry Bites up to 4 hours keeping them chilled in the refrigerator. However, wait to brush them with an egg wash and lightly sprinkling with flaky sea salt before baking them in a 400 degree (F) preheated oven for 22-26 minutes (or until golden).

I made some of these Puff Pastry Bites using Strawberry Preserves and some using Raspberry Preserves. Had I made my Thanksgiving Spiced Cranberry and Dried Cherry Chutney, I would have made some of them using that! Make them using your favorite homemade or storebought preserve(s), choosing ones that pair well with Brie Cheese. 

Topping each of the baked Puff Pastry Bites with small sprigs of fresh herbs is both a beautiful and flavorful finishing savory touch. See the notes below for preserve and herb pairing suggestions.

If you are looking to make your holiday entertaining season a little more stress free, put these Puff Pastry Bites high your list of appetizers! And, if you want some unwarranted advice from someone who is looking to bring more joy and experience less self-inflicted angst this holiday season, then I ever so kindly suggest you do a sprint out to the grocery store to stock up on frozen puff pastry, Brie, and jars of your favorite preserves. You won't regret this. That dash out to the store might cause some momentary breathlessness, but it will definitely make entertaining on a whim feel effortless and easy. Which is exactly how I hope that four mile Turkey Trot feels on Thanksgiving morning. 

Recipe

Puff Pastry Bites

16-32 bites

Ingredients

2 sheets of puff pastry, thawed according to package directions

8 ounces of Brie cheese, cut into 1/4"x1" pieces (rinds cut off)

Raspberry Preserves, Strawberry Preserves, Cranberry Chutney/Preserves or Fig Preserves

1 large egg, lightly beaten

Flaky sea salt

Fresh herbs (thyme, rosemary)

Directions

1. Preheat oven to 400 degrees (F). Generously spray a non-stick mini-muffin pan with cooking spray (e.g., avocado oil, canola oil).

2. On a lightly floured surface, unfold one of the pieces of puff pastry. Using a rolling pin, roll out just to even out the surface. Cut into 16 pieces (2 1/4" x 2 1/4"). See notes.

3. Place each square into the well of the muffin pan. Use a fork to poke a hole in the bottom of each piece of puff pastry.

4. Place a piece of Brie into each puff pastry filled cup.

5. Top the Brie with a generous half-teaspoon of your preferred preserve(s).

6. Transfer the pan to the refrigerator and chill for about 30 minutes. Or you can make them at least 4 hours in advance (although wait to brush with the beaten egg until you are ready to bake).

7. Brush the edges of the puffed pastry with the lightly beaten egg. Lightly sprinkle with flaky sea salt.

8. Place muffin pan on a baking sheet and bake for 22-26 minutes or until puffed and golden.

9. Remove each puff pastry bite with an offset spatula and place on serving platter. Garnish with a sprig of fresh herbs (see notes) and a small amount of preserves (if more is needed). Note: I added a tiny bit to the bites before serving partly to differentiate between the raspberry and strawberry bites, but because I felt they looked even more appetizing.

10. Serve immediately. These are amazing when warm, but still good when they to room temperature.

Notes: (1) I used Pepperidge Farm's Puff Pastry. Each sheet is approximately nine inches in diameter. Other brands of puff pastry may come in slightly larger sheets. One sheet of the puff pastry will yield 16 bites, two sheets will yield 32 bites. (2) When pairing herbs, the following combinations work well: strawberry/thyme, raspberry/rosemary, cranberry/rosemary, fig/thyme, cherry/thyme. (3) I used THIS non-stick mini-muffin pan.

East coast hydrangeas, Fall 2021

Baked Herbed Goat Cheese

I'm baaaack! While I would like to say after two weeks of traveling to some incredibly beautiful places I am rested and relaxed, I can't. Instead, I will tell you I am currently in exhaustion recovery. My idea of a vacation is to pack in as much as possible and make up for some of that travel time lost in the past eighteen months. On the first leg of my trip I was on the east coast. My home base for five of the six days was Little Compton, Rhode Island (one of my happy places). Over the course of six days I got up with the chickens and managed to drive up to Maine for the day, spend a day in Plymouth, Massachusetts, spend two days on the Cape, take the ferry to Nantucket for the day, and meet with friends for either breakfast or dinner. Three days after returning home, unpacking and repacking, we traveled to Gatlinburg, Tennessee with friends to spend time hiking in Smoky Mountain National Park. Blessed with glorious weather, we all feel in love with the landscapes and wildlife (yes, bears) in this truly breathtaking national park. On the nine plus hour drive back home we stopped at a distillery on the Bourbon Highway in Kentucky. Because of course I had to squeeze in one more thing. It's been almost three days since I have returned home. My goal is to readjust to central time and finish unpacking by the end of the week. Wish me luck.

When I left here two weeks ago, temperatures were still on the warm side. But I returned home to heavenly cool, crisp, chilly fall temperatures. The kind of temperatures making you want to start a fire in the fireplace, warm up the house by baking something delicious in the oven, and/or ending the day noshing on a warm appetizer and enjoying a glass of wine. 

And this Baked Herbed Goat Cheese just happens to be one of those easy to make, chilly weather perfect savory finger foods. 

The herbed cheese mixture can be made in either a food processor of a bowl using a handheld mixer. While the tang of the goat cheese and sharpness of the Parmigiano-Reggiano give this spread it's great depth of flavor, the cream cheese gives it the perfect spreadable consistency.

The roasted cherry tomatoes on top add a pop of color and even more flavor. Because those sweet cherry tomatoes on the vine can be found year round at most grocery stores, you can make this Baked Herbed Goat Cheese in both cool and warm weather months. Although personally, it's one of my favorite cooler weather appetizers. 

What is not to love about a warm, creamy, cheesy, savory appetizer? Especially one this easy to make. If you were looking for something new to serve at your fall and/or winter gatherings, make this savory, luscious Baked Herbed Goat Cheese appetizer. More than likely it will be one going on regular repeat as it's that good.

Recipe

Baked Herbed Goat Cheese

Serves 6-8

Ingredients

10 ounces good quality goat cheese, room temperature

5 ounces cream cheese, room temperature

2-3 Tablespoons of freshly grated Parmigiano-Reggiano cheese

2-3 Tablespoons olive oil

1-2 cloves of garlic, minced (optional, but really good if you are a garlic lover)

1 Tablespoon chives, minced

1 Tablespoon fresh rosemary, minced

1 Tablespoon fresh thyme, minced

1/2 teaspoon Kosher salt

1/4  teaspoon white or black pepper

1 baguette, cut into 1/4" slices and grilled (or toasted in the oven)

Baby cherry tomatoes on the vine

Olive oil

Kosher salt

Black pepper

Directions

1. Preheat oven to 400 degrees (F). Place the cherry tomatoes on a vine on a baking sheet. Drizzle with olive oil and season with Kosher salt and pepper. Roast tomatoes for 15-20 minutes. Remove from oven and set aside.

2. Reduce oven temperature to 375 degrees (F). 

3. In a medium sized bowl, blend the goat cheese and cream cheese together using a handheld mixer until creamy. Alternately blend these ingredients in a food processor.

4. Mix in the olive until incorporated.

5. Stir in the grated Parmigiano-Reggiano cheese, herbs, salt, and pepper until blended.

6. Lightly brush the bottom of one quart baking dish with olive oil. Transfer the cheese and herb mixture to the prepared baking dish.

7. Bake for 18-20 minutes or until lightly golden and heated through.

8. Top with the roasted cherry tomatoes. Pour the olive oil the tomatoes were roasted in over the top of the baked herbed goat cheese.

9. Serve with the grilled or toasted baguette slices.

Notes: (1) Instead of using all three of the freshly chopped herbs, feel free to use a combination of your favorite two. Mine would be thyme and rosemary. (2) I love grilling slices of a baguette, but you could easily toast them in the oven or break up a baguette into pieces for a more rustic presentation.