Aug 09, 2022

Simple Summer Appetizers

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Simple Summer Appetizers...or anytime, really!

Goat and 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

4 ounces of goat cheese (room temperature)

The zest on one lemon

2 tablespoons of Stella's Table Lemon Honey Jelly

DIRECTIONS

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 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

INGREDIENTS

15 pre-made phyllo dough shells/cup

4 ounces cambozola cheese

a quarter cup of Stella's Table Fig Jam

2 teaspoons of unsalted butter

A half cup of finely chopped pecans

A flaky white sea salt for finishing, or seasoning

DIRECTIONS

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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