Simple Summer Appetizers
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Simple Summer Appetizers...or anytime, really!
Goat and Grape Tartlets
Toss the cut grapes with a splash of olive oil and a generous pinch of olive oil. Spread them out on a cookie sheet. Bake at 375 degrees for 15 minutes until the grapes become slightly caramelized. Remove from the oven and set aside.
To a large bowl, add the goat cheese, lemon honey jelly, lemon zest, and a pinch of lemon garlic sea salt. Blend with a hand mixer until creamy.
Fill the cups about two-thirds full and pop them in the oven at 375 degrees for 15 minutes just to let the cheese set a bit.
Out of the oven, top each cup with three grapes and finish with a tiny sprinkle of lemon garlic sea salt. Serve.
Fancy Fig Tartlets
Heat a small pan on the stove and add your butter. Melt until it becomes a light caramel color. DO NOT BURN. Add the pecans and toast until they look a little bit dry and add a sprinkle a pinch of sea salt. Remove from the burner and set aside.
Add about a a quarter to a half inch of the cambozola cheese to each of the phyllo cups. Place into a preheated oven at 350 degrees for 5 minutes.
Remove from the oven and top each cup with generous dollop of fig jam then top with pecans and finish with flaky sea salt. Serve.