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    THE NIBBLE’s Gourmet News & Views

    Trends, Products & Items Of Note In The World Of Specialty Foods

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Archive for

RECIPE: Fig & Brie Bruschetta

Fig and cheese bruschetta: delicious! Photo
courtesy CaliforniaFigs.com.

 

Still looking for that impressive yet easy hors d’oeuvre for Easter?

Try this delicious bruschetta of seared fresh California black mission figs and your favorite cheese (Brie and blue cheese are particular favorites). A garnish of bacon is optional.

If you don’t have time to cook the figs, you can substitute fig jam, and use an optional slice of fresh fig as a garnish.

FIG & CHEESE BRUSCHETTA RECIPE

Ingredients Per Piece

  • 1/2 fresh, ripe Black Mission fig per piece
  • Fine granulated sugar
  • Olive oil
  • 1/2 to 1 ounce cheese per piece
  • Baguette slice per piece
  • Optional garnishes: 1-inch piece of bacon, fresh
    herbs
  • Preparation

    1. CUT figs in half lengthwise and sprinkle lightly with sugar. Lightly the coat bottom of a cast iron or other heavy skillet with olive oil; heat to very hot.

    2. ARRANGE fig halves, cut side down in pan and sear for about 2 minutes. Remove; turn cut side up on plate and allow to cool slightly.

    3. ASSEMBLE crostini: Top bread with figs, cheese and optional garnish. Place on serving plate and serve immediately.

     
    The difference between bruschetta and crostini.

      

    Comments

    TIP OF THE DAY: Small But Tasty Red Meat Dishes

    Americans love their red meat, despite the pleadings of medical professionals, nutritionists and environmentalists to eat less of it. The research record is clear:

    Among many studies, the largest one, conducted by Harvard University, proved that the more red meat you eat, the greater your risk of dying and of developing heart disease, cancer and diabetes.* And the more animals raised to meet the insatiable appetite for red meat, the more environmental pollution.

    Red meat is:

  • Cholesterol-laden
  • Higher in calories than other proteins
  •  

    Place a smaller piece of red meat on a larger bed of grains or vegetables. Photo courtesy MalaysianKitchenNYC.com.

  • Often hormone- and antibiotic laden (except organic meat)
  •  
    Want to know more? Read this article.

    But there is a compromise, reflected in today’s tip:

    Just cut down on your portion size. Limit the portion to three ounces—three slices—and fill out the dish with grains or vegetables.

     

    Eat less red meat by enjoying it in roll-ups. Photo courtesy Snake River Farms.N

     

    Any beef dish can be turned into a smaller portion—and by using herbs, spices and other seasonings, the meat can be even more flavorful.

    Place a couple of slices of broiled red meat or a large chunk of stewed meat atop barley, beans, brown rice, mashed cauliflower or potatoes, quinoa, a rice or pasta salad, vegetable purée (broccoli, carrots, cauliflower or other favorite) or other base. Another easy way to use less meat is in a veggie-laden stir-fry.

    Look for recipes that don’t require large hunks of meat; for example, lettuce wraps or the beef rolls in the photo, which are filled with cucumber matchsticks and mushrooms. There are options in many cuisines, such as the popular Japanese dish, beef negimaki: broiled strips of beef marinated in teriyaki sauce and rolled with sautéed scallions (you can substitute spinach).

    Whichever recipes you prefer, smaller portions of red meat are better for you and Planet Earth.

     
    Let’s return to the Harvard study. The researchers emphasized that they are not stating that Americans should stop eating red meat (good luck with that one!). But they do encourage individuals to use other protein options more frequently.

    They specifically note that “We estimated that substitutions of one serving per day of other foods (including fish, poultry, nuts, legumes, low-fat dairy, and whole grains) for one serving per day of red meat were associated with a 7 percent to 19 percent lower mortality risk.”

    You can have your red meat and eat it too—just eat less of it. That’s no beef.

    *A number of studies have evaluated the impact of eating red meat on health and lifespan, but one of the largest and longest was conducted by a research team at Harvard School of Public Health and published in March 2012 in the Archives of Internal Medicine. Data was collected on 83,644 women from the Nurses Health Study and 37,698 men from the Health Professionals Follow-up Study, and the investigators were interested in how much meat each of these adults consumed over a 22-year to 28-year period.

      

    Comments

    TIP OF THE DAY: Bruschetta Vs. Crostini

    Bruschetta and crostini are popular hors d’oeuvres that are easy to make. They also can be served as a first course or a light meal, with salad and/or soup.

    BRUSCHETTA VS. CROSTINI: WHAT’S THE
    DIFFERENCE?

    The answer, in brief, is the size of the slice, plus grilling versus toasting. Bruschetta (three or four inches in diameter) are cut from a baguette and grilled; crostini (about two inches in diameter) are cut from a thinner loaf and toasted.

    Bruschetta (pronounced broo-SKEH-tuh) are grilled bread rubbed with garlic and topped with any variety of items. The toppings can be as simple as extra-virgin olive oil, salt and pepper, to diced tomatoes and basil, to almost any spread, vegetable, cured meat or cheese—even fruit.

    Bruschetta originated in the Tuscany region of Italy, where it is commonly served as a snack or appetizer. It may have been the original garlic bread.

     

    You can top bruschetta—grilled bread—with anything, including rosy grapefruit. Photo courtesy Sunkist Growers.

     
    The word comes from the verb bruscare in Roman dialect, which means “to roast over coals.” If you have access to a grill, grill the bread for authenticity. If not, you can toast it.

    Some American manufacturers and others in the food industry misuse the term, using it to refer to the topping only and selling jars of “bruschetta” (it should be bruschetta topping). Show your superior knowledge and don’t allow the term to be distorted: The word bruschetta refers to the grilled bread, not the topping.

    Crostini (cruh-STEE-nee) are croutons: not in the American sense of small cubes tossed into soup or salad, but thin slices of toasted bread.

    Smaller than bruschetta, the slices are typically cut from a ficelle, a thinner baguette one to two inches wide (the word is French for “string). The slices are brushed with olive oil, toasted and then topped with spreadable cheese, pâté or other ingredients. Plain crostini are served with soups and salads, like melba toast, or set out with cheese.

     

    Crostini American-style: BevCooks.com used
    a regular loaf of whole grain bread for
    appetizer- or meal-size portions. Also
    consider rye bread. Here’s the recipe.

     

    While lovely grapefruits are still in season, make this colorful and flavorful Grapefruit Bruschetta recipe from Sunkist (photo above).

    We especially like it with a Sauvignon Blanc, which often has complementary grassy/herbal or grapefruit notes. You can use any type of grapefruit, but rosy-fleshed varieties make the most beautiful presentation. Makes 8 servings.

    RED GRAPEFRUIT BRUSCHETTA

    Ingredients

  • 1 baguette, sliced (how to pick the best baguette)
  • ½ tablespoon olive oil
  • 2 pink or red grapefruit, peeled and segmented
  • ½ cup basil, torn
  • ½ cup blue cheese (if you’re not a blue fan, substitute goat cheese)
  • Optional: 1 tablespoon red onion, tiny dice
  • Salt and pepper to taste, as desired (or add crushed red pepper for a touch of heat)
  • Optional garnish: honey
  •  

    Preparation

  • PREHEAT oven to 450°F.
  • PLACE baguette slices on a baking sheet and brush both sides with olive oil. Place in oven and bake 5-6 minutes, flipping halfway through. Remove from oven and set aside.
  • MIX together grapefruit and basil in a small bowl.
  • SPOON onto toasted baguette slices and top with crumbled blue cheese and an optional light honey drizzle.
  •  
    Here’s another variation of grapefruit bruschetta that cooks the grapefruit topping.

     
    MORE BRUSCHETTA RECPIES

  • Black Bean Bruschetta
  • Bruschetta With Radicchio Tapenade
  • Bruschetta With Prosciutto & Goat Cheese
  • Low-Carb Brsuchetta
  •  
    BIGGER BRUSCHETTA

    Turn bruschetta into open-face sandwiches for lunch by using regular loaves of bread. Cut the slices in half, as the blogger BevCooks.com did in the photo above, with the most delicious-looking bruschetta we’ve seen in a while.

    You can also make “breakfast bruschetta” by placing eggs and breakfast meats atop the toast. Add a dab of garnish (diced tomatoes, fresh herbs, sliced green onions, a strip of roasted red pepper…). Does ketchup count as a garnish? Sure: This is America.

      

    Comments

    ST. PATRICK’S DAY: Green Deviled Eggs Recipe

    We”ll be eating green on St. Patric’s Day.
    Photo courtesy Avocados From Mexico.

     

    Although we start every St. Patrick’s Day with a green bagel, each year we look for new, fun green dishes for our celebration.

    This year it’s Avocado Deviled Eggs: Avocado replaces the mayo in this party classic.

    This recipe, from Avocados From Mexico, yields 12 deviled eggs.

    GREEN DEVILED EGGS

    Ingredients

  • 6 hard-cooked eggs, peeled and cut lengthwise
  • 1 fully ripened avocado from Mexico, peeled, pitted and diced
  • 1 tablespoon plain Greek yogurt
  • 2 teaspoon Dijon mustard
  • 1 teaspoon white vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon minced jalapeño
  • 1 tablespoon finely chopped onion
  • Garnish: chopped fresh chives
  •  

    Preparation

    1. COMBINE the egg yolks and avocado in a small bowl; mash until smooth.

    2. STIR in yogurt, mustard, vinegar, salt and pepper; mix thoroughly. Stir in jalapeño and onion

    3. SPOON into egg white shells, dividing equally. Arrange on a serving plate. Cover lightly with plastic wrap; refrigerate for up to 3 hours. Garnish with chives before serving.

      

    Comments

    TIP OF THE DAY: Radicchio Spoons Appetizer

    We love this easy hors d’oeuvre idea: radicchio “spoons.” Fill the spoons with whatever you like and you’ve got an hors d’oeuvre that’s delicious, low in calories, healthful and crunchy.

    Here, food stylist and photographer Kelly Sasuga used green and red radicchio leaves, creating an eye-catching presentation.

    What should you fill the leaves with? Anything you like, but here are some ideas:

  • Chopped figs or dates and chopped orange segments with some grated orange peel, mixed into cream cheese
  • Chopped pickled vegetables atop Greek yogurt or salad greens
  •  

    An elegant and easy hors d’oeuvre. Photo by Kelly Sasuga | Fresh Origins Microgreens.

  • Chopped smoked salmon and chives atop sour cream
  • Crumbled bacon and diced tomato atop a dab of mayo (for a “BLT”)
  • Crushed pineapple and another favorite fruit (tiny dice) atop sour cream
  • Dips: artichoke, crab, spinach or other favorite dip
  • Freestyle: a bit of cheese, dried or fresh fruit and nuts, for example
  • Goat cheese, chopped pistachio nuts and shredded basil
  • Guacamole garnished with a pimiento strip
  • Israeli salad (diced cucumbers, red onions, tomatoes and parsley marinated in lemon juice, olive oil, garlic and chopped mint leaves, well drained)
  • Pear, blue cheese and chopped toasted pecans
  • Salsa (well drained)
  • Seafood salad
  • Tzatziki
  •  
    ADD A GARNISH

    A garnish of microgreens makes any hors d’oeuvre more attractive, sophisticated and flavorful.

    If you can’t find microgreens, use snipped fresh parsley or other fresh herb for a big flavor enhancement.

    DO IT EVERY DAY

    If you want to eat more veggies, use radicchio spoons instead of bread to eat your daily tuna or egg salad.

      

    Comments

    RECIPE: Make Mini Corn Dogs In A Muffin Pan

    Mini corn dogs are a comfort food treat.
    Photo and recipe courtesy
    PamperedChef.com.

     

    We know otherwise sophisticated gastronomes who go out of their way to visit hot dog joints that sell corn dogs. A corn dog is a hot dog coated in a thick layer of cornmeal batter, deep fried and served on a stick.

    While it’s not fried food on a stick, we were attracted to this mini corn dog recipe from PamperedChef.com. It’s good Super Bowl finger food.

    All you need is a box of corn muffin mix, hot dogs and a mini muffin pan.

    MINI CORN DOGS RECIPE

    Ingredients

  • 1 8.5–ounce box corn muffin mix or your own recipe (we use our own recipe, and leave out the sugar)
  • 5 hot dogs (you can substitute gourmet sausages in your favorite flavors, such as apple or spinach)
  • Nonstick cooking spray
  •  
    Preparation

    1. PREPARE the corn muffin batter according to package/recipe directions.

    2. PREHEST the oven to 375°F.

    3. SPRAY mini muffin pan with nonstick cooking spray. Divide the batter among the muffin cups.

    4. SLICE hot dogs into 1–inch pieces. Place one piece in each muffin cup.

    5. BAKE 10–12 minutes or until wooden pick in centers comes out clean. When cool enough to touch, remove corn dogs to serving plate. Serve with mustard or dip (we mix Dijon mustard with Greek yogurt).
     
    You can buy the pan at PamperedChef.com.

    CORN DOG HISTORY

    Like the hot dog (sausage) in a bun, the corn dog is an American invention, enjoyed plain or with hog dog condiments such as ketchup, mayonnaise, mustard and relish.

    Food historians note that corn dogs on sticks were around in the 1920s; patents were filed for cooking apparatuses to make them.

    Various people claim to have invented the corn dog way after then, as popularity grew in the 1930s and 1940s and corn dogs became street fare and county fair fare. But in those regionalized, pre-Internet days, research wasn’t easy, so local entrepreneurs can be forgiven for not knowing that others had been selling corn dogs for years.

    The best corn dogs are fried just before serving to get that crispy crust. Heat-and-eat frozen versions are available in supermarkets—and we’d opine that Disneyland uses frozen corn dogs (they were bland and uninteresting). Some corn dog purveyors sell these premade frozen corn dogs which have been thawed and then fried again or browned in an oven. If you care, ask before you buy from a vendor (and hope for an honest answer).

      

    Comments

    TIP OF THE DAY: Layered Dip Recipes, Part 2

    Take the ingredients of a Greek salad and
    turn it into a layered dip, served with pita
    chips. Photo courtesy
    SouthByMouth.Blogspot.com.

     

    Yesterday, we discussed layered dips, beginning with the layered Mexican dip, also known as a layered bean dip and seven-layer dip. We also introduced a layered Middle Eastern dip.

    In Part 2, we travel beyond Mexico and the Middle East to Greece and India.

    If you use a base of nonfat Greek yogurt layered with vegetables, your dip will be low in calories.

    GREEK LAYERED DIP RECIPE

    Ingredients

  • 2 diced cucumbers (peel if waxed)
  • Feta cheese, crumbled
  • Green bell pepper, diced
  • Kalamata olives, pitted and sliced
  • 16 ounces plain Greek yogurt, seasoned with fresh dill, garlic, salt and pepper
  • 1 can diced tomatoes, drained (fresh tomatoes in
    season)
  • Optional layers: babaganoush (eggplant dip),
    tabbouleh (bulgur, mint, finely chopped parsley, tomatoes)
  • Basil or oregano for garnish
  • Pita chips
  • Optional: anchovies, chopped flat-leaf parsley
  •  

    Preparation

    1. SPREAD seasoned yogurt across the bottom of a shallow bowl.

    2. LAYER with diced tomatoes, cucumbers and olives.

    3. SPRINKLE with crumbled feta and oregano/parsley.

     

    INDIAN LAYERED DIP RECIPE

    Ingredients

  • 1 cup sour cream
  • 1 tablespoon curry powder
  • 1/2 cup shredded coconut
  • 1/2 cup salted peanuts
  • 2 cups shredded or crumbled paneer cheese
  • 8 ounces cream cheese, softened
  • 1/2 cup chutney
  • 4 green onions, chopped
  • Sliced naan or other Indian bread; or use pita chips
  •  
    Preparation

    1. BLEND together the sour cream and curry. Spread across the bottom of a shallow glass bowl, baking dish or pie plate.

    2. ADD layer of coconut and peanuts, followed by the layer of paneer cheese.

    3. BLEND cream cheese with chutney and layer on top. Sprinkle with green onions.

     

    A warm pizza dip. Photo courtesy MyBakingAddition.com. See recipe below.

     
    4. SERVE with pieces/slices of Indian bread: chapata, naan, pappadum or whatever you can find (try an International supermarket). Or, pita chips will do nicely.
     
    WARM PIZZA DIP RECIPE

    Ingredients

  • 1/2 cup sour cream
  • 8 ounces cream cheese, softened
  • 1 teaspoon Italian seasoning*
  • 1/2 cup chunky pasta/pizza sauce
  • 1/4 cup chopped green bell pepper
  • 1/3 cup sliced mushrooms
  • 1/4 cup sliced green onions
  • 1/2 cup diced pepperoni or sausage
  • 1 cup shredded mozzarella cheese
  • Toasted baguette or Italian bread slices (bagel chips and pita chips also work)
  • 9″ pie plate
  •  
    *Create your own Italian seasoning with dried spices, 1/4 teaspoon each basil, marjoram and oregano plus 1/8 teaspoon rubbed sage.

    Preparation

    1. PREHEAT oven to 350°F (175°C).

    2. BEAT sour cream, cream cheese and Italian seasoning on medium speed until smooth, 1 to 2 minutes. Spread evenly over the bottom of the pie plate.

    3. LAYER other ingredients in the order listed.

    4. BAKE for 10 to 12 minutes until heated through; top with mozzarella. Continue baking for 4 to 5 minutes or until cheese is melted.

    5. SERVE warm with toasts.

    Here’s a recipe variation from the blog, MyBakingAddiction.com.

    MIX & MATCH: OPTIONAL INGREDIENTS FOR ANY LAYERED DIP

    You can add any ingredients to the layers that appeal to you. Some ideas:

  • Almonds, sliced
  • Artichoke hearts, chopped
  • Mozzarella cheese, shredded
  • Pesto
  • Pistachio nuts
  • Raisins or dried berries (blueberries, cranberries)
  • Red onions, finely sliced
  • Sundried tomatoes
  •   

    Comments

    TIP OF THE DAY: Easy, Delicious Goat Cheese Appetizer

    It couldn’t be easier: drizzle the cheese with
    honey and sprinkle the almonds. Photo
    courtesy VermontCreamery.com.

     

    We adore mild, creamy goat cheese with its subtle tang. We’re always looking for an excuse to eat it.

    So how about this couldn’t-be-easier hors d’oeuvre or appetizer for entertaining? Simply:

  • PURCHASE a pyramid, log or other shape of fresh goat cheese, a bag of slivered almonds and some fancy crackers or a baguette.
  • PLACE the cheese on a serving plate, drizzle with honey, then sprinkle with almonds. Alternatively, you can roll a log or other shape in the almonds before drizzling the honey. You can substitute other nuts, but you’ll need to chop them finely.
  • SERVE with crackers or baguette slices or toasts. It’s equally delicious with wine, cocktails or beer.
  •  
    What’s your favorite easy hors d’oeuvre? Let us know!

    Learn all about goat cheese and our other favorite cheeses in our Gourmet Cheese Section.

     

      

    Comments

    TIP OF THE DAY: Grilled Hors d’Oeuvre

    Grilled beef and horseradish-yogurt spread
    on a baguette. Photo courtesy Nature’s
    Flavours.

     

    Even if you live in Maine, it’s still warm enough to grill outdoors. So the next time you have a cocktail party or a simple wine gathering, grill your hors d’oeuvre. (In French, “hors d’oeuvre” is used for both singular and plural forms of the noun. Americans who don’t know French add an “s” at the end.)

    Start with canapés: finger foods composed of a base and topping, meant to be eaten in one bite. The name is the French word for sofa: the topping sits upon the “sofa.” The topping itself is called the “canopy.”

    (Punsters: You can make a “couch potato” by topping the base with a potato-based food, such as cubed ham and potato salad with grainy mustard-mayonnaise and capers, or mashed potatoes mixed with salmon caviar.)

     

    Miniature versions of grilled cheese (slice a regular sandwich into quarters) can be enhanced with chutney or any of these wonderful gourmet grilled cheese recipes. We’ve served several different grill cheese on the same tray: blue cheese, cheddar and smoked Gouda, for example.

    To plan your grilled hors d’oeuvre, select a base, a spread (which acts as a flavorful binder between the base and the topping) and a “canopy.”

    MIX & MATCH YOUR INGREDIENTS

    Pick Your Base

    There are many different bases for canapés, ranging from pastry shells to tortilla chips. Here’s the best selection for grilled canapés.

  • Baguette slices
  • Blini or other mini pancakes, including potato pancakes
  • Crackers
  • Cucumber slices
  • Crostini (grilled baguette slices) or grilled pita wedges or toast (multigrain, wheat or white)
  • Polenta (sliced from a preformed tube)
  •  

    Pick Your Spread

    Many canapés are simply a base and a spread, such as cheese, pâté or relish. With grilled canapes, a different type of spread serves as the binder between the base and the grilled “canopy.”

  • Aïoli, Baconaise or other flavored mayonnaise
  • Chutney
  • Compound butter (so many delicious varieties)
  • Guacamole
  • Hummus
  • Mustard (from Dijon, grainy mustard and honey mustard, see the different choices)
  • Seasoned Greek yogurt
  • Soft cheese: crème fraîche, fromage blanc, goat cheese, pimento cream cheese
  •  

    Hors d’oeuvre on grilled pita wedges and grilled polenta rounds. Photo courtesy AddSomeLife.com.

     

    Pick Your Canopy (Topping)

  • Grilled cheese (many gourmet variations)
  • Fish and seafood: oysters, sardines, scallops, shrimp
  • Fruit-meat combinations, like prosciutto-wrapped figs stuffed with blue cheese and pecans
  • Meats: beef, lamb or pork from the grill
  • Sausage, grilled and sliced (look for special flavors, like chicken basil)
  • Vegetables, grilled and sliced to fit on the base
  •  
    Pick A Garnish
     
    Garnishes add another layer of flavor, along with color and visual appeal.

  • Chopped fresh herbs: basil, chives, cilantro, dill, parsley, rosemary, sage, thyme
  • Grated cheese
  • Lemon or lime zest
  • Sliced vegetables or fruits: capers, gherkins, grape tomato half, marinated mushrooms, olives, pickled onion half, pimento, radish, watercress
  • Spice: chili flakes, cracked black pepper
  •  
    ANOTHER GRILLED OPTION: SKEWERS

    Canapés aren’t the only hors d’oeuvre that can be grilled. Skewers, in fact, are the obvious choice.

  • Grilled chicken skewers with satay sauce
  • Mini kabobs: meat or tofu, vegetables, fruits
  • Shiitakes or assorted mushrooms
  • Shrimp wrapped in bacon
  • With a skewer instead of bread base, you save the carbs; but you often replace the calories with a dipping sauce.

    You can pick up a book about grilled appetizers: Appetizers On The Grill.

    Find more of our favorite hors d’oeuvre recipes.

      

    Comments

    TIP OF THE DAY: Add Refreshment, Deduct Carbs With Cucumber Hors d’Oeuvres

    When pulling together hors d’oeuvres for cocktails, it’s easy to reach for baguette slices or crackers and pile on a topping.

    But here’s an alternative that doesn’t get soggy, has better nutrition and fewer carbs: the cucumber. You can place sliced meat and cheese, a shrimp with dill sauce, or other favorite directly atop a slice of cucumber instead of the bread or cracker. You can even make bite-size “cucumber sandwiches” using two slices of cucumber and a filling.

    Or, you can “stuff” the cucumber for a more impressive presentation:

    STUFFED CUCUMBER HORS D’OEUVRES

    1. Peel and cut cucumbers into half-inch circles and carefully scoop out a well with a melon baller or other device.

    2. Optionally, you can use a small cookie cutter to make scalloped/floral shapes, as in the photo (do this before you scoop out the well).

    3. Then, fill the well with anything you like. Some of our favorites:

     

    Cucumbers stuffed with salsa. Photo courtesy Elegant Affairs Caterers | New York.

  • Caviar: Use any affordable caviar, but especially flavored capelin or whitefish caviar (ginger, truffle, saffron, wasabi, etc.). See the different types of caviar.
  • Cheese: Try blue cheese spread topped with a toasted pecan or walnut (recipe below), or flavored goat cheese (mix in dill or chopped olives), topped with a strip or square of smoked salmon.
  • Salad: Crab, egg, tuna or shrimp salad becomes special with a touch of curry or other exotic seasoning.
  • Salsa: Look for chipotle, corn and bean or other stand-out salsa flavor.
  •  
    BLUE CHEESE SPREAD RECIPE

    The better quality the blue cheese and cream cheese, the better this tastes. We use organic cream cheese (less gumminess, more flavor) and Gorgonzola or Roquefort (check out our favorite blue cheeses).

    Ingredients

  • 4 ounces cream cheese, room temperature
  • 4 ounces blue cheese, crumbled
  • Salt and fresh-ground pepper to taste
  • Base: cucumber slices, crackers or toasted baguette
  • Garnish: sliced figs, toasted pecans or walnuts
  •  
    Preparation

    1. COMBINE: In a medium bowl, mash softened cream cheese until softened. Mash in blue cheese.

    2. TASTE: Blue cheese is typically salty, but adjust with salt and pepper if needed. You can make this up to a week in advance. Allow to come to room temperature before serving.

    3. ASSEMBLE. Top cucumber slices with cheese spread. Since this is a thick mixture, you don’t need to create wells; but you can certainly do so if you like the aesthetic.

    4. GARNISH: Top with a thin slice of fig and/or a toasted nut.

    Find more of our favorite hors d’oeuvre recipes.

      

    Comments

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