Here’s a little plate of some of the appetizers leftover from last night’s dinner party.
Here’s what to do – take a shaving of the Capricho de Cabre (mild pepper crusted goat cheese). Lay it on a pita triangle that you’ve toasted yourself, then top it with a little slice of that Spanish fig cake in the back. Pop it in your mouth, and wash it down with a few sips of a nice white pinot. Then, have a bite of the feta apricot triangle you made yourself.
A few more sips of Pinot, and you’re in heaven.
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Pita Toasts (Sorry, no photo – we ate them all.)
1 bag of fresh Pita (or make some yourself)
a little olive oil in a tiny bowl
Kosher salt
Pepper
Cut the pita into small triangles (about 12 per piece). Lay out on a baking sheet and brush with olive oil. Sprinkle with salt and pepper. Bake at 400 degress fahrenheit for 10 minutes. Serve with hummus and cheeses.
Feta in Phyllo
You can put almost anything in phyllo, and it is so easy to work with. Keep a box in your freezer for last minute inspiration. I was inspired to make this by a nice box of gorgeous apricots and some delicious honey I found at Fairway yesterday.
3 sheets frozen phyllo dough
6 oz (or so) Feta cheese
12 Dried apricots
Honey
Coarsely ground pepper
Thaw phyllo dough. Cut 6 sheets lengthwise into 4 equal columns.
Take a strip of phyllo and brush with olive oil. Lay a second sheet on top of the first and brush with oil. Place a bit of feta cheese at the end of the strip. Top with an apricot and top with a tiny drizzle of honey and a quick grate of pepper. Fold phyllo like a flag (photos here)
Lay out onto baking sheet seam side down and bake at 350 degrees for about 12 -15 minutes till golden. Serve warm.
