Apple-Goat Cheese Bruschetta

adapted from Taste of Home magazine

16 slices French bread (1/2" thick)

1 medium Fuji apple, chopped

1/4 c. crumbled goat cheese

3/4 t. minced fresh thyme

1/2 t. minced fresh oregano

1/4 t. coarsely ground pepper

Brush bread slices with olive oil.  Place on an ungreased baking sheet.  Broil 3-4" from the heat for 1-2 minutes or until golden brown.  Combine the apple, goat cheese, thyme, oregano and pepper; sprinkle over bread.  Broil 1 minute longer or until cheese is softened. 

Yield:  16 appetizers

Marinated Cream Cheese

Diane W.

1 pkg. (8 oz.) Philadelphia Cream Cheese

1/2 c. Kraft Sun-Dried Tomato Vinaigrette Dressing

2 cloves garlic, sliced

3 small sprigs fresh rosemary, stems removed

6 fresh sprigs thyme, cut into pieces

1 t. black peppercorns

Peel of 1 lemon, cut into thin strips

Cube cream cheese into about 36 pieces.  Place in a 9" pie plate.

Add remaining ingredients; toss lightly.  cover

Refrigerate at least 1 hour or up to 24 hours.   Serve with crackers, crusty bread or pita chips.

Goat Cheese Tarts

Source: adapted from Suite101.com

2 packages mini fillo tart shells (30 shells total)

1/4 c. glazed walnuts (such as Emerald), plus more for garnish

11 oz. semi-soft goat cheese

1 T. all-fruit strawberry jelly

1/4 c. craisins

Preheat oven to 350 degrees.  Place glazed walnuts in the food processor filled with a metal blade.  Pulse a few times until walnuts are chopped finely.  Add goat cheese, strawberry jelly and dried cranberries to food processor and process until mixture is smooth.

Arrange fillo shells on two cookie sheets.  Spoon or pipe goat cheese spread into shells.  Garnish with additional glazed walnuts, if desired.  Bake 1-2 minutes, just until warm.

Yield:  30 tarts

Ham and Cheese Crisps

Julia H.

My high school friend Julia is a wonderful cook!  I have eaten so many yummy things from her kitchen and have begged her for numerous recipes over the years.  I have been coaxing her to write a cookbook, but she still hasn’t cooperated.  These appetizers are delicious and make a lovely presentation.  Best of all, they can be prepared ahead of time and frozen, then simply popped in the oven to bake just before serving.

1 (17¼-oz.) pkg. frozen puff pastry (2 sheets)

2 T. honey

2 T. Dijon-style mustard

¼ c. grated Romano or Parmesan cheese

6 oz. thinly-sliced, fully-cooked ham

1 egg

2 t. water

Allow folded pastry to stand at room temperature for 20 min.  Line baking sheets with parchment paper.  Stir together honey and mustard, set aside.

On lightly-floured surface, unfold 1 pastry sheet.  Spread with half of honey-mustard mixture.  Sprinkle with half of cheese, top with half of ham.  Starting at a long edge, roll pastry, jelly-roll style, to center.  With a sharp knife cut pastry roll crosswise into ½” slices.  (If roll is too soft to slice easily, chill for a few minutes.)  Arrange slices 2” apart on baking sheets.  Repeat with remaining pastry, honey-mustard mixture and ham.  (To freeze, freeze on baking sheets until solid, then package.)

Combine egg and water, brush onto pastries.  Bake fresh or frozen pastries in 400 degree oven 15-18 min. or until golden.

Yield: 40 pastries

Sausage-Stuffed Mushrooms

These are good!

Adapted from Country Magazine

12-15 large mushrooms

2 T. butter

2 T. chopped onion

1 T. lemon juice

1/4 t. dried basil

4 oz. Italian sausage, browned

1 T. chopped fresh parsley

2 T. dried bread crumbs

2 T. grated Parmesan cheese

Remove stems, chop finely.  Place in paper towel, squeeze to remove liquid.  Cook in 1 1/2 T. butter with onion until soft.  Add lemon juice, basil, salt & pepper; cook until almost all liquid has evaporated.  Cool.  Combine with sausage and parsley.  Stuff into mushroom caps.  Combine crumbs and cheese; sprinkle over top.  Dot with remaining butter.  Place on greased baking sheet and bake at 400 degrees for 20 min. 

Serve hot.