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.