Wednesday, June 12, 2013

Recipe of the Week

Warm Goat Cheese and Smoked Duck Canapés
With summer time and deck season upon us we always like to have and arsenal of very easy yet seemingly fancy appetizers at the ready for afternoon gatherings. Below is one of my favorites that combines the bright grassy hints of fresh chevre with the sweet smoky flavors of smoked duck breast.


  • 2 - 8oz Fresh Chevre packages preferably in log shape.  ***
  • 3 sprigs (1 teaspoon) thyme
  • Black pepper
  • Arugula 
  • 1/4 pound smoked duck breast, thinly sliced *** (we can slice it for you right here at the shop)
  • Olive Oil  ***
  • 2 teaspoons chives, finely chopped
  • 1 Package Sable & Rosenfeld ready to fill pastry shells  ***
*** Available at The Wine and Cheese Place

1. Pre-Heat Oven to 300 Degrees.
2. Using a thin knife warmed under running water to prevent sticking, slice the Chevre logs into thin discs.
3. Remove from the oven, then on top of each pastry base, place a slice of goat cheese, and a sprinkle of thyme and black pepper, then bake for 5 minutes (the shells are already baked but won't burn at this temperature)
4. Remove from the oven and arrange on a serving plate. Place a couple of small pieces of arugula and a slice of duck breast on top of the goat cheese, drizzle a few drops of olive oil on each one, along with a sprinkle of chives. Serve immediately.

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