VIRGINIA THIS MORNING: Holiday Hors’ d’oeuvres
RICHMOND, Va (WTVR) – When preparing appetizers you want to make something that tastes good and can also stand the test of time by sitting outside of the refrigerator without spoiling. Chef Eric Breckoff shared two easy to make recipes you can try out at home.
Endive and Chèvre
- 2 heads of Belgian Endive
- 1 log of goat cheese @ room temperature
- 2 ripe pears
- 2 TBLS of fine chopped herbs: parsley, chives, tarragon
- 3 oz. roasted, salted pecans
- Salt and Pepper to taste
Method of preparation
- Cut root end of the endive, and separate each of the leaves. Wash and pat dry with paper towel.
- Mix goat cheese with fine chopped herbs and with a grind of fresh pepper
- Cut pears in half, starting at the stem and cutting through the bottom. Core the pear. Lay the cut side of the pear on the cutting board and cut thin slice ( 1/8 of an inch thick) of pear and reserve ( hold in water with a few drops of lemon juice added to prevent browning, dry before using)
- Scoop about ½ teaspoon of the cheese mixture in the bottom third of the endive leaf.
- Take 1-2 pear slices and place into and slightly above the cheese.
- Garnish with a pecan
Filo, Blue cheese and Red Currant Jelly
- 1 box of filo cups
- 8 oz. good blue cheese such as Roquefort, Maytag, or Gorgonzola
- 1 jar Red Currant Jelly
- 1 small bunch chervil, optional
Method of preparation:
- Bake (325° F) filo cups on a cookie sheet for 5 to 10 minutes until crisp.
- Remove from the oven and allow to cool slightly
- Using a teaspoon, place about ½ teaspoon of blue cheese in the filo cup.
- Top with ¼ teaspoon of currant jelly
- Garnish with one chervil leaf