This is round #2 of my cocktail party appetizers. Now I don’t necessarily recommend making all of these at once, especially if it’s just you hosting because there is a lot of assembly involved with everything I made (check out my last post for the full listing). Even if all the prep work is done, getting things to look right takes time. But taking these in small steps and you should be alright. Or you could be better at planning than me even though timing really was a non-issue since everyone was at least an hour late!
Anyhoo, the quick recipes in this post revolve around goat cheese. One is a double cheese Napoleon and the other is Endive with Herbed Goat Cheese. What makes this easy is that the goat cheese filling is the same for both! So I don’t know if this then actually qualifies for 2 recipes, but I’m going with it.
Endive with goat cheese.
The big step here is making the herbed goat cheese. Which, again, is also a step for the napoleons, so essentially one step = 2 appetizers. And it’s not even a big step — you just mix everything in a bowl. This one I adapted from Martha (again! but that’s a good thing!). Here’s what you need:
- 1 11-oz. pkg. goat cheese
- 1/2 c. cream
- 1/4 c. olive oil
- 1 T. chopped herbs (I used oregano and tarragon)
- salt & pepper, to taste
- 4 heads endive, washed and separated into leaves
1. In a medium bowl, mix together the cheese, cream, and oil until smooth. You can use a food processor if you like or even a hand mixer, but I didn’t want to have to wash extra things afterwards.
2. Gently mix in the herbs, salt, & pepper. Place a teaspoon on the individual endive spears and serve.
Double Cheese Napoleons.
The two cheeses here are parmesan and goat cheese. You make tuiles of parmesan and have some herbed goat cheese in between the layers. I am not really sure how I came up with this one, but i really wanted something with some height. These look a little rough, but again, I felt pressed for time since I had several things to assemble. No real specifics here; I just grated some parmesan and kept on making crisps until I ran out. You can use any extra ones as croutons on salads or in soups. Or just eat them as is. Here’s what you need:
- herbed goat cheese (see above)
- grated parmesan
1. Preheat oven to 400 degrees F.
2. Drop 1 t. grated parmesan onto Silpat lined baking sheets. Slightly flatten the cheese and bake for about 5 minutes or until nice and golden.
3. Allow to cool for about a minute and transfer to a wire rack to cool completely.
4. Assemble napoleons starting with a parmesan crisp. Place a small amount of the goat cheese, about 1/2 teaspoon. Gently press another crisp on top and repeat until you have three layers of each. You can put a garnish of herbs on top, but I just served them as they are. If you want to be extra fancy, you can use a pastry bag with a star tip to place the goat cheese.