BAKED GOAT CHEESE SPREAD WITH PEPPER JELLY
No appetizer spread is complete without a cheesy dip. Cream cheese makes this warm dip super smooth, while a layer of pepper jelly adds tangy flavor. Pepper jelly straight out of the jar will be too thick to spread evenly, so give it a good stir to help to loosen it. You can prepare the goat cheese mixture one day in advance; place it in a baking dish and store in the refrigerator. When you're ready to serve, let the dish sit at room temperature for 20 minutes, then proceed with the recipe as directed. You can serve this cheesy spread with any crudité and bread.
Provided by Paige Grandjean
Categories Appetizers
Time 30m
Yield Serves 14
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Combine cream cheese, goat cheese, salt, black pepper, and garlic in a food processor. Process until smooth, about 1 minute, stopping to scrape down sides as needed. Transfer mixture to a medium bowl, and stir in 1/4 cup chives.
- Spoon mixture evenly into a shallow 1 1/2-quart baking dish. Bake in preheated oven until heated through, 15 to 18 minutes. Place pepper jelly in a medium bowl, and whisk vigorously to loosen. Spread pepper jelly over hot dip; garnish with additional chives. Serve immediately with crudités and bread.
GOAT CHEESE-PECAN FINGER SANDWICHES
Taken from myrecipes .com and attributed to Southern Living 2009, these sound fabulous! "Instead of pimiento cheese for your party sandwiches, try this filling of creamy goat cheese and crunchy pecans. These sandwiches are great with wine for a fun night with the girls." Crunchy, tangy and hot! I feel a party coming on!
Provided by alligirl
Categories Lunch/Snacks
Time 5m
Yield 7-14 sandwich pieces, 7 serving(s)
Number Of Ingredients 6
Steps:
- Stir together goat cheese, cream cheese, pecans, and parsley.
- Spread on 7 bread slices.
- Spread 7 more bread slices with red pepper jelly; top with cheese-covered bread slices.
- Remove crusts; cut into desired shapes. Serve!
EASY PHYLLO PASTRY TARTS WITH HOT PEPPER JELLY
I made these for an appetizer evening and they were a big hit. The shells can be made ahead of time and frozen which is great for cutting your prep time on the big day. This looks especially festive at Christmas with green and red pepper jelly. If you make your own jelly, you can serve these at a Bridal shower in the bride's colors ;)
Provided by Pamela
Categories Spreads
Time 35m
Yield 48 tarts
Number Of Ingredients 4
Steps:
- Take 2 sheets of pastry and cover the rest with a damp cloth to keep from drying out.
- Brush a thin layer of butter on one sheet and stack the other sheet on top.
- Cut the stacked sheet in half.
- (A pizza cutter works great for this) Brush one rectangle with butter and place the other one on top.
- You will then have a 7 x 11 pastry sheet with four layers.
- Cut that into 12 equal squares.
- Press each square into a greased mini muffin tin.
- Bake at 350 degrees until golden brown, about 10-15 minutes.
- Repeat with remaining sheets, remembering to keep unused sheets covered.
- Shells may be frozen at this point or filled and ready to serve.
- To fill: Place 1/2- 1 teaspoon of cream cheese in the center of each tart.
- Top with 1/2 to 1 tsp of jelly.
- May be served as is or baked for 10 minutes and served warm.
CORNMEAL CREPES WITH CHEVRE AND HOT PEPPER JELLY
Provided by Florence Fabricant
Categories appetizer
Time 1h30m
Yield 24 crepes
Number Of Ingredients 13
Steps:
- Mix the flour, cornmeal, salt, cumin and cayenne in a mixing bowl or food processor. Add the milk, club soda, eggs and three tablespoons of the melted butter. Beat or process until blended and smooth. Allow to rest for 30 minutes.
- Heat a six- to seven-inch crepe pan over medium-high heat and brush it lightly with oil. Ladle a few tablespoons of batter into the pan and quickly tilt the pan to coat the bottom evenly. Cook until lightly browned on the bottom, about 30 seconds, turn the crepe and cook a few seconds more. Continue until all the batter is used, stacking the cooked crepes one on top of the other on a plate.
- Preheat oven to 350 degrees. Brush a baking dish with a little of the remaining melted butter.
- Place a slice of the chevre in the center of each crepe. Top with a teaspoon of the pepper jelly. Fold the sides of the crepe over the filling, making a small square bundle. Tie each with a blanched chive. Arrange the folded and tied crepes in a single layer in the baking dish. Drizzle with the remaining melted butter.
- Bake until heated through, 15 to 20 minutes. If desired, the filled crepes can be prepared in advance and refrigerated until shortly before serving time, then heated.
Nutrition Facts : @context http, Calories 168, UnsaturatedFat 3 grams, Carbohydrate 16 grams, Fat 9 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 136 milligrams, Sugar 5 grams, TransFat 0 grams
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