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the appetizer:

Prepare for your next party with Cheese Hors d'Oeuvres by Hallie Harron, with recipes like Caramelized Onion, Cambozola, and Pear Galette; Mini Stilton Palmiers; and Verrine of Goat Cheese and Fruit.

Cookbook

 

Verrine of Goat Cheese and Fruit

Verrine of Goat Cheese and Fruit

Serves 8

 

Verrines are all the rage in Paris these days. Read it as "terrine with a twist." In the windows of Fauchon, Paris's specialty food shop, you'll find small glasses with all kinds of treats inside. I loved a gorgeous one filled with layers of goat cheese and lots of berries. Serve with a flute of Prosecco or a sweet Moscato.

 
  • 8 ounces fresh goat cheese
  • 2 tablespoons honey
  • 1 pint strawberries, hulled and sliced
  • 1 pint blueberries, picked over for stems
  • 8 sprigs fresh mint, for garnish
  • Tea biscuits or sweet crackers for serving

Place the cheese and honey in a medium-size bowl and beat with a hand mixer into a fluffy mixture. Spoon a layer of cheese into 8 small wine or cocktail glasses or large shot glasses, top with a berry layer, then finish with a cheese layer. Top each glass with a mint sprig. Serve with tea biscuits.

 
  • from:
  • Cheese Hors d'Oeuvres:
    50 Recipes for Crispy Canapés, Delectable Dips,
    Marinated Morsels, and Other Tasty Tidbits
  • by Hallie Harron
  • Harvard Common Press, 2008
  • Hardcover, $12.95
  • ISBN-10: 1558323716
  • ISBN-13: 978-1-55832-371-1
  • Recipe reprinted by permission.

Buy Cheese Hors d'Oeuvres

 

Cheese Hors d'Oeuvres:
50 Recipes for Crispy Canapés, Delectable Dips,
Marinated Morsels, and Other Tasty Tidbits

 

All About Cheese

 

This page created May 2008


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