Roquefort Tomatoes

July 2009

Quick Cheese Hors D’oeuvre

Isn’t it ironic that during the summer, when you most want to keep out of the kitchen you find yourself entertaining more? Fortunately, there are a number of ways to get the food part done quickly and easily. One good suggestion is to begin your festivities with some fast-fixed cheese hors d’oeuvre.

Plain old cheese and crackers may do if you buy a variety in tastes, shapes and textures (Stilton, Pouligny-St. Pierre and Aged Gouda or Cheddar, Gorgonzola and St. Marcellin, for examples). Use two to three different kinds of crackers or flatbreads as accompaniments. A sprig or two of mint, parsley or any other fresh herb makes a nice garnish, or lay a few grapes or strawberries here and there on the platter.

But with just a little more effort you can prepare tasty and creative hors d’oeuvre that give the illusion of being fancy and elaborate – but aren’t.

Begin with simple cheeses such as fresh mozzarella, feta, ricotta and soft, mild goat chevres, do just a bit and you can’t go wrong. For examples? Sprinkle them with chopped fresh herbs. Or drizzle them with olive oil and top them with any of the following: chopped olives, sun dried tomatoes or grilled red bell peppers, or with freshly ground black pepper or mashed anchovies. Serve these in crocks or small dishes as part of an assortment that also includes smoked meats or fish, cured olives, marinated mushrooms and so on. Or you could turn the “doctored” cheese into Bruschetta, by placing the ingredients on top of grilled or toasted baguette slices.

Another idea is to make rich, attractive and savory “truffles” by rolling small spheres of cheese blends – Roquefort, butter, garlic and brandy, for example -- in finely chopped pumpernickel crumbs, ground toasted almonds or pecans, paprika, minced fresh parsley or chives or finely chopped smoked salmon or prosciutto ham.

Add a small amount of dairy sour cream or plain yogurt to a cheese blend and you’ve transformed it into a dip for crudités, chips or crackers.

Consider also using herbed or otherwise enhanced cheese as a stuffing for hollowed out cherry tomatoes, cooked new potatoes (scoop a small indentation at the top), snow pea pods, roasted mushrooms or store-bought mini-tart shells. Garnish these with chopped fresh parsley or chives.

Cheese partners very well with fresh or dried fruit. Stuff blue veined cheeses such as Cabrales or Stilton inside dates, preferably the large, soft Medjool variety. Or skewer small, fresh mozzarella chunks and fresh fig halves or quarters (for extra flavor, drizzle a few drops of thick, aged Balsamic vinegar on top). Spoon mascarpone cheese on dried apricot halves (garnish with a toasted or smoked almond).

Cheese and vegetables or greens pair well too. Roll thin shavings of Parmesan cheese inside arugula leaves; secure them closed with a toothpick (sprinkle the cheese first with a few drops of Balsamic vinegar). Top cooked carrot rounds with feta or goat cheese and garnish with chopped fresh dill. Place small pieces of cooked beets on buttered baguette slices, top with blue cheese and garnish with pecan or walnut halves.

Not only are the accompanying recipes for cheese hors d’oeuvre easy, most of them can be prepared in advance, leaving you stress-free for your guests.