If you have company coming and you need a light and savory dish, you’ll have to give this a try. You can make it in advance so there’s no stress at party time. You can also make this as a light lunch. We enjoyed it on our recent picnic with a side salad of Arugula and grapes.
Our TwoFoodNuts Tomato Tart:
Serves two for lunch or 4-6 as an appetizer.
Oneready made sheet of puff pastry
3/4 cup plain goat cheese
2 med tomatoes sliced 1/4 inch thick
1 Tbsp Herb de Provence
1 small garlic clove grated finely
1/4 cup minced sun-dried tomatoes, finely chopped
3 springs of fresh Thyme, leaves picked and sprinkled on tart
2 tsp olive
Salt and pepper
Heat oven to 450F. Spread out the sheet of Puff Pastry. Using a fork, prick the pastry all over but not within 1/2 inch of the edge. In a small bowl, mix the goat cheese, grated garlic, and Herbs de Provence. Crumble the goat cheese over the tart. Distribute the sun-dried tomatoes over the cheese. Lay the tomato slices on top. Pluck the leaves from the thyme and sprinkle over the tart. Salt and pepper the tart. Using a spoon, lightly drizzle the olive oil over everything and bake on the middle shelf of the oven. It’s ready in under 20 minutes.
If making for a party, assemble the tart early in the day and cover with cling film to refrigerate until you are ready to bake it.
The result is a light tart with rich goat cheese underlying the juicy tomatoes and herbs. Whether served as an appetizer or a light lunch this is a tomato and cheese lovers treat!
Recently Harry and I had an Italian tasting dinner with friends at the cottage. As always our dinners include 9-10 courses and we create a typical dinner in miniature. This provides everyone with an opportunity to try many tiny bites of a theme. Italian night was a real success and the recipe here is one of the appetizers we served.
One reason we love this particular recipe is it’s simplicity. When entertaining, time is always important. We want something yummy that takes little time and this is it.
Two Food Nuts Recipe:
12 red or green grapes
3/4 cup Marsala wine
1 large tube of goat cheese (300 grams)
1 1/2 cup of pecans chopped
1/4 cup honey
The day before or the morning of your get-together:
Pull the grapes from the stems and place in a small bowl
Cover with the Marsala wine for a few hours or overnight
In a small mixing bowl, allow a package of goat cheese to come to room temperature
Add 3 tablespoons of the honey to the cheese and stir it to combine. (reserve 1 tablespoon of honey to drizzle over the finished bites
Scoop the cheese into small balls and squeeze them in your hand (goat cheese is quite crumbly) to compact the cheese. Then roll into nice round balls. They should be only about 1 inch in diameter.
Next, roll the cheese balls in a bowl of chopped pecans and once again press them together to help the nuts adhere.
Just before serving, drain the grapes and skewer a grape to each cheese ball.
Drizzle with the remaining honey and place on an attractive serving dish.
Cook’s Tip:We love to shop in Chinatown when we’re in Toronto. Our favorite shop is the Tap Phong Trading Company. They have the picks that we used in the recipe, but they offer a full restaurant supply inventory to the public. We dare you to go in and buy only one item!!