Aug 09, 2022

Goat and Grape Tartlet Appetizers

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Grape Tartlets

Ingredients:

15 pre-made phyllo dough shells/cup

1 cup sliced red, seedless grapes

Splash of olive oil

A pinch or two of Stella's Table Lemon Garlic Sea Salt

A pinch of Stella's Table Essential Sea Salt

4 ounces of goat cheese (room temperature)

The zest on one lemon

2 tablespoons of Stella's Table Lemon Honey Jelly

Instructions:

Toss the cut grapes with olive oil and a generous pinch of Stella's Table Sea Salt. 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 place them in the oven at 375 degrees for 15 minutes just to let the cheese set a bit.

Once 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

Ingredients:

15 pre-made phyllo dough shells/cup

4 ounces cambozola cheese

1/4 cup Stella's Table Fig Jam

2 teaspoons of unsalted butter

1/2 cup finely chopped pecans

Stella's Table Essential Sea Salt

Instructions:

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 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.

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