My family & I love going to se the Cirqu du Soleil. When it’s just me & my husband, we buy “tapis rouge” tickets which includes select seating, hors d’oeuvres, cocktails & dessert. Chef Rick gave me this recipe. If you think you don’t like goat cheese, try this combination. 1 wheel Boursin Cheese, softened (you […]
My family & I love going to se the Cirqu du Soleil. When it’s just me & my husband, we buy “tapis rouge” tickets which includes select seating, hors d’oeuvres, cocktails & dessert. Chef Rick gave me this recipe. If you think you don’t like goat cheese, try this combination.
1 wheel Boursin Cheese, softened (you may sub in any garlic & herb spreadable cheese)
4 oz. Plain Goat Cheese, softened
10 slices Italian Bread
Good Fruity EVOO**
Sun Dried Tomatoes (not in oil)
Fresh Basil Chiffonade
Preheat oven to 400°.
Combine cheeses with a fork & set aside.
Place bread on a foil lined cookie sheet.
Brush with EVOO on both sides.
Bake 10 minutes or until golden turning once.
Cut bread into quarters (half if smaller slices).
Place cheese mix into a piping bag fitted with a star tip.
Pipe cheese onto crustini’s.
Top with tomato & basil.
Yield: Up to 40 appetizers.
** I purchase Extra Virgin Olive Oil from www.allthingssicilian.com “Olio de Extra Vergin”
Ever since my 8th grade home economics class, where I made boxed tacos for the first time, I knew cooking was in my blood. I've had the honor of having my recipes published in New Hampshire Magazine, Taste of Home, the Nashua Telegraph and several cookbooks.