Simple Summer Appetizers

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 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

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 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.

 

 


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