2/17/2006

Appetizer with Goat Cheese and Pear Jam Dip


Here is the post I wanted to do on Thursday but Blogger was not opening up for moi. Is it just me, or is it Blogger? I suppose since it's free, I shouldn't complain. You get what you pay for, right?

OK, enough of cyber complaining. On to the food.

This is a nice appetizer for the start of the weekend! These two recipes were born from a need to use the products I sell through my business, Esprit de France Gourmet. Check it out if you'd like. Substitute as you see fit. In any case...Bon Appetit.


Herbed Goat Cheese Apéritif
By –Anne Dessens

Again, this is another recipes that brings out the unique flavor of the fennel in our Croque au Sel “Poisson” sea salt.

4 oz. Goat cheese, semi-moist
1 clove garlic, minced
1 teaspoon Croque au Sel “Poisson” sea salt
3 Tablespoons freshly chopped parsley
3 Tablespoons freshly chopped chives
1 teaspoon herbes de Provence
1 Tablespoon Freshly grated parmesan cheese

Mash chesses together with garlic and salt. Stir in herbs and chill 10-15 minutes before rolling into bite-size balls. Place on platter. Serve chilled with Sweet and Savory Pear Dip.

Sweet and Savory Pear Dip
By –Anne Dessens

2 Tablespoons Vergers de Gascogne Pear Jam
½ teaspoon Croque au sel « Poisson » sea salt
juice from ½ a lemon


Combine ingredients together in a microwaveable dish; chill until ready to use. Microwave for 45 seconds or until jam bubbles.

Serve warm accompanied with Herbed Goat Cheese Apéritif, Feta-Fennel Cake (to be blogged) or Toast Pork Bonne Femme (to be blogged). For Pork Roast, double recipe and pour over roast 10 minutes before the end of cooking time (glazed effect).

1 Comments:

Anonymous Ivonne said...

I'm so glad that Blogger finally let you through!

That looks wonderful ... I would have never thought to serve goat cheese in this way.

Thanks for sharing the recipe!

6:56:00 AM  

Post a Comment

Links to this post:

Create a Link

<< Home