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.

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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.

 

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.

 

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Cheese Hors d'Oeuvres:
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Marinated Morsels, and Other Tasty Tidbits

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This page created May 2008