Having trouble concentrating today
, so I thought I'd look up some others...
Goat cheese appetizer
10-12 sundried tomatoes, finely chopped
2 tbsp capers
handful of fresh basil, coarsely chopped
ground black pepper
2 cloves garlic, crushed or finely chopped
1 round goat's cheese
Soak sundried tomatoes in oil for half an hour. Mix together capers, basil,
pepper, garlic, a bit of oil from the tomatoes and tomatoes themselves.
Place goat's cheese in small oven-safe dish and pour mixture over top. Warm under the grill for 5-10 minutes and serve with crackers, mini toasts or
French bread slices.
Note: I use sundried tomatoes packed in oil -- saves time. You do still need a little of the oil.
CHEESE CRISPY WAFERS
2 c \tGrated Extra Old White Cheddar
2 c \tRice Krispies
1 c \tMargarine
1Â¾ -2 c Flour
\tGarlic to taste
\tCayenne to taste
Mix all above together until well blended and can be formed by hand into a ball. Put on ungreased cookie sheet. Flatten lightly with floured fork. Bake in 350 oven until light golden brown. About 20 minutes. Remove from pan to wire rack.
Here's a dead easy that I resisted for many years and then tried because I was short on time. It got rave reviews twenty-odd years ago, and still does. One of my favourite "copouts". The proper name is "Blue Cheese Bites", but we just call them...
Those Cheese Things
1 pkg (10) refrigerator biscuits
1/4 cup butter
1/4 cup crumbled blue cheese
Separare biscuits and cut each into 4 pieces. Arrange in 2 8" round cake tins.
Melt cheese and butter together. It makes a truly gross looking mess -- don't be alarmed! Allow to cool a little, then drizzle over the biscuit pieces.
Bake in a 400 F oven 12-15 minutes, or until golden. Serve hot or cold.
1 cup (250 ml) ripe olives, pitted
4 cloves garlic, peeled and coarsely chopped
2 Tbs (30 ml) capers
6 Tbs (90 ml) extra-virgin olive oil
1 tsp (5 ml) each dried thyme, rosemary, and oregano
1 tsp (5 ml) anchovy paste, or 2 anchovy fillets, rinsed
Salt and freshly ground pepper to taste
Cayenne pepper to taste (optional)
Combine all the ingredients in a food processor and process until well
chopped but still in individual pieces. Alternately, finely chop the
olives, garlic, and capers, and combine in a small bowl with the
remaining ingredients. Serve chilled or at room temperature with
toasted slices of French bread or crackers. Will keep refrigerated
for several weeks. Serves 4 to 6 as an appetizer.
Ok, that's all I have here at work, but if they're helpful, they're yours.