port-y nibbles

We were invited to a port party last weekend. Kind of like a wine party without the wine. Each person had to bring a bottle of a specific kind of port (we brought the Tawny port) and something to go with it. I wasn't sure what to make so I called up my sister who is an excellent cook She makes a delicious endive appetizer that always ends up being a hit at parties. Endive, glazed pecans, gorgonzola cheese....how could I go wrong? I wanted to bring a second appetizer and came across some fig spread at the market. I thought it'd be good with goat cheese so I picked those two things up too to make little toasts. Below are pictures and the quick recipes that went over really well at the port-y.

Endive Appetizer

Ingredients:
2-3 endives, leaves separated, washed and dried
gorgonzola cheese, crumbled or creamy--it is your preference
glazed pecans, chopped and whole
1 Tablespoon olive oil
2 Tablespoons balsamic vinegar
1 teaspoon dijon mustard

Directions:
1. wash endives and set out on plate

2. mix cheese and pecans (some chopped and some whole) in a 1:2 ratio so the mixture is heavy on the nuts

3. scoop mixture into each leaf

4. mix olive oil, vinegar, dijon mustard, salt and pepper and drizzle over endives.

Goat Cheese, Fig, Sage Crostini

Ingredients:
1 baguette french bread
Goat cheese, plain (not flavored)
fig spread
sage  leaves, washed and dried
olive oil

Directions:

1. Preheat oven to 400 °F

2. Slice baguette diagonally into thin, even pieces

3. Using a pastry brush, lightly brush one side with olive oil and bake for 10-20 minutes, or until toasted and golden.

4.  heat olive oil in pan, when glistening, add sage until no more bubbles appear and drain on towel lined plate.


5. When toasts are done, spread a thin layer of cheese on each toast, to with a small amount of fig spread and crumple the sage leaves on top. 

6. Lay remaining whole fried sage leaves on plate as garnish.