Cranberry Brie Tarts
This is an extremely easy appetizer to prepare and is absolutely to die for. I use homemade cranberry sauce when I make this. You can substitute raspberry or strawberry preserves or use fig jam. If you don’t want to use rosemary leaves as a garnish, a sprinkling of chopped nuts also works nicely. One package of frozen phyllo tart cups contains 15 pieces. These tarts are so delicious you may want to make two batches.
Cranberry Brie Tarts
Makes 15 pieces
1 package frozen phyllo tart cups, 15 pieces
1 (8-ounces) wheel Brie cheese
½ cup cranberry sauce
Rosemary for garnish
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
Using a cheese slicer or a serrated knife, remove rind from Brie. Tiny bits of rind left on the Brie will melt so don’t be afraid to leave a bit on. Brie is so delicious we don’t want to waste it. Cut Brie into 1-inch pieces.
Take phyllo cups directly from the freezer and place on the baking sheet. Place 1 piece of Brie into each phyllo cup. Top with ½ teaspoon cranberry sauce.
Bake for 6 to 8 minutes, or until Brie is melted.
Garnish with rosemary leaves
Tips on selecting Brie: Brie has its best flavor when perfectly ripe. Select one that is plump and resilient to the touch. Its rind may show some pale brown edges. Ripened Brie has a short shelf life and should be eaten within a few days.
Tips on storing soft cheese: Soft cheeses, like Brie, have the shortest shelf life of all the cheeses. To extend the life of soft cheeses, wrap them with parchment or wax paper and then a layer of aluminum foil or place them in a jar or Tupperware® container. When handled in this manner and placed in the cheese drawer of your refrigerator, soft cheese can last for up to 10 days. Soft cheeses with any sign of mold should be thrown out. They should last 1 week after the “Sell-By” date but only 3 to 4 days after opening.
Mini Cheeseball Bites
I love serving mini cheeseball bites. Creamy, with sharp cheddar cheese, spicy cayenne pepper, and crispy bacon, they’re easy to eat and eye-catching on a buffet table. When making this recipe, it is best to buy a block of cheese and finely shred it. The prepackaged shredded cheddar cheese is a bit too large.
This recipe is best made no more than 24 hours ahead of time. If you have leftovers, they can be stored in the refrigerator for up to 4 days. Add pretzels just before serving, or the pretzels will become soggy.
Mini Cheeseball Bites
Makes about 20 balls
1 package (8-ounces) cream cheese, softened to room temperature, about 2 hours
1 cup cheddar cheese, finely shredded
3 tablespoons green onions, thinly sliced
3 tablespoons green bell pepper, cored, seeded, and minced
2 teaspoons pimiento, diced
1 teaspoon Worcestershire® sauce
½ teaspoon fresh lemon juice
Dash of cayenne pepper, or to taste
½ cup pecans, finely chopped
½ cup bacon (about 5 slices), fried crisp and crumbled
¼ cup fresh parsley, chopped
Pretzel sticks
In a large bowl, place cream cheese and cheddar cheese and press with a fork to combine.
Add green onion, bell pepper, pimiento, Worcestershire, lemon juice, and cayenne and mix thoroughly to combine.
Place a piece of parchment paper on a cookie sheet. Using a teaspoon measuring spoon, scoop out the cream cheese mixture and roll into a smooth ball about 1-inch round. Place ball on prepared baking sheet. Continue this step until all the cream cheese mixture is used.
In a shallow bowl, place pecans, bacon, and parsley and mix thoroughly. Roll each mini cheeseball in the pecan mixture until well coated, pressing the pecan mixture into the cheese. Return the cheeseballs to the parchment paper. Continue this step until all the cheeseballs are coated.
Refrigerate the mini cheeseballs for at least 1 hour or up to 4 hours before serving.
To serve: place a pretzel stick into the center of each mini cheeseball or serve with crackers.
Pear, Gorgonzola, and Prosciutto Bites
This appetizer contains all my favorites—crisp, sweet Bosc pears; salty, creamy gorgonzola; and savory prosciutto. Don’t make this unless your pairs are ripe. See my tips at the end of the recipe for speeding up the ripening process of pears.
Pear, Gorgonzola, and Prosciutto Bites
Makes 20 servings
1 Bosc pear
2 teaspoons fresh lemon juice
1 wedge (3 to 4-ounces) gorgonzola blue cheese
Arugula
3 to 4 ounces prosciutto, sliced lengthwise into long strips
Using a sharp knife, core pear. Leave the skin on. Slice pear into 20 wedges. Place pear wedges in a bowl. Drizzle with lemon juice and toss thoroughly to coat. This helps prevent the pears from turning brown.
Using a cheese harp or wire, cut cheese wedge into 6 to 8 strips depending upon the size of the wedge. Position the harp where you want to slice and push down gently, creating a smooth cut. Cut each wedge into slices. Slices will lay next to pear, so you don’t want them too thick or too long.
Lay a pear slice on a flat surface. Top with a piece of cheese and a few arugula leaves. Wrap with a slice of prosciutto. If necessary, secure with a toothpick. Repeat this process until all pears are wrapped.
Tips on selecting pears: Pears should be firm and have good color for their variety. Do not buy pears that have bruises or blemishes. At time of purchase, the skin on pears should be bright, shiny, and tight.
Tips on storing pears: To ripen, place them end down in a cool place. To speed up the ripening process, place pears along with an apple or banana, in a paper bag that has a few punctures. Pears will be fragrant when ripe, and the flesh near the stem will yield to gentle pressure. Also, as a pear ripens, its flesh will become matte and may contain a few brown spots. Once ripe, pears can be stored for 2 to 3 days in the refrigerator.
Tips on selecting blue cheese: A significant amount of white mold on the rind of blue cheese is an indication of improper handling. Avoid blue cheese that smells like ammonia. It should have a nutty, smoky, herbal smell.
Tips on storing blue cheese: Firmer blue cheeses, like Stilton, should be wrapped in wax paper and placed in an airtight bag or plastic container. Softer blue cheeses, like Gorgonzola, should be placed in an airtight container with a few holes in the lid so it can breathe.
Carol Ann
Carol Ann Kates is the award-winning author of cookbook, Secret Recipes from the Corner Market, and international Amazon best-selling and award-winning author of Grocery Shopping Secrets. She’s an expert in how to shop, select, and store produce for maximizing home cooking outcomes and minimizing time and money spent. As a former supermarket and deli operator, Carol Ann shares grocery-insider wisdom—the same expertise you used to receive when patronizing a mom-and-pop establishment. Contact her at CarolAnn@CarolAnnKates.com and explore her website, www.CarolAnnKates.com.
Copyright 2024 All Rights Reserved Carol Ann Kates
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