We were looking for a new hors d’oeuvre to serve with a Champagne aperitif at our little family New Year’s Eve dinner.
Then, we were leafing through Cambria Style magazine’s 20th Anniversary issue, online, and we found this fig and goat cheese recipe that hit the spot for hors d’oeuvres** on New Year’s Eve.
It was adapted by Cambria Style from Bon Appétit magazine.
Ingredients For 12 Crisps
1. PREHEAT the oven to 400°F.
2. LINE two large baking sheets with parchment paper and place the pancetta in a single layer on the paper. Bake until crisp and nicely browned, 12–15 minutes.
3. TRANSFER the pancetta crisps to paper towels and let cool for 15 minutes. (Note: If using sliced baguette/ficelle, you can toast them in the same oven after you remove the pancetta. See the directions in the footnote‡.)
4. ARRANGE the crisps on a serving platter and top each with 1 teaspoon goat cheese, a small dollop of fig spread, 1 arugula leaf and fig slices. Sprinkle with thyme and serve.
> A KIT TO MAKE YOUR OWN GOAT CHEESE
Cambria Style is a lifestyle magazine that celebrates home decor, design and all the little things that make home special—like the tasty goat cheese and fig crisps above.
Cambria Style is an initiative to showcase the gorgeous Cambria home surfaces. The home features are positively drool-worthy.
Head here for a complimentary subscription to Cambria Style. It’s published twice a year and has won design awards.
**Hors d’oeuvres are served before the meal, typically with cocktails or wine. Appetizers tend to indicate the beginning of the meal. An hors d’oeuvre isn’t considered to be part of the meal, so can insist of just about anything. Appetizers, on the other hand, are typically chosen to compliment the rest of the menu.
*Ficelle is a long loaf that’s thinner than a baguette—1″ to 2″ wide. The word is French for “string.”
†In the photos, Mary’s Gone Crackers gluten-free crackers were used.
‡To toast bread in the oven, lower the heat to 350°F and position a rack in the middle. Place the sliced bread on a baking sheet. Toast for 10 minutes, turning after five minutes.
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