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.
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.
Cheese Hors d'Oeuvres:
50 Recipes for Crispy Canapés, Delectable Dips,
Marinated Morsels, and Other Tasty Tidbits
Recipes
- Caramelized Onion, Cambozola, and Pear Galette
- Mini Stilton Palmiers
- Verrine of Goat Cheese and Fruit
- Cookbook Profile Archive
This page created May 2008
