1 pkg. phyllo tart shells
4 oz. goat cheese, room temp.
zest & juice of 1/2 lemon
1 T fresh basil 1 T fresh chives, chop
2 slices prosciutto,finely diced
1 T half & half to thin, possibly more
1/4 C toasted pine nuts
salt & pepper
Preheat oven to 350. Combine cheese, lemon zest & juice, herbs, and prosciutto. Mash with fork, add half & half to thin. Add salt & pepper to taste. Spoon into shells, top with nuts. Place on baking sheet, bake approx. 7 min.
8 oz. crab meat (o.k. to use canned)
1 can artichoke hearts, chopped, drain
1 C mayonnaise
1/4 C roasted red pepper, jar, diced
8 oz. softened cream cheese
1/3 C onion, finely chopped
3/4 C grated Parmesan cheese-fresh
Chopped parsley, scallions, and/or shaved parmesan cheese for garnish
Preheat oven to 375.
Mix ingredients together. Pour into greased souffle dish. Bake at 375 for 13-18 min. (serve with pita croutons)
Note: you can half this recipe for smaller portion!
6 Pita breads
Slice pita into 8 wedges. Split in half. Brush with olive oil and sprinkle with garlic salt. Toast in oven until crisp.
1/2 package frozen puff pastry,thaw
1 (8 oz.) package brie cheese, round
1/8 C toasted almond slices
1/4 C guava preserves
Preheat oven to 400. Lightly grease cookie sheet. Roll puff pastry out slightly. Place cheese wheel on top, leave rind on. Place guava on top of cheese, then almonds, bundle up , Bake 20-25 min. Let cool 5 min.
3 8 oz. packages cream cheese
1 lb. swiss or gruyere cheese
Preheat oven to 325 degrees. Place all ingredients in mixer, mix until blended. Place in small souffle dish and bake for 1 hour and 15 min.
Serve with blue corn tortilla chips and strawberries scattered for presentation.
Fold in chopped green chillies and/or crabmeat.
Variations with chopped green chillies is excellent, imitation crabmeat works well with this too.