I love everything about New Year’s Eve. The appetizers, board games, the cocktails, grapes at midnight, the kisses…and the promise of a new year. It’s magical. This year I’m keeping it simple by preparing a few make ahead appetizers paired with a festive champagne punch spiked with tequila.
My daughter suggested a trio of goat cheeses rolled in tasty herbs and nuts which I thought was genius, plus it doesn’t get any easier.
Pepitas for crunch, chipotle for spice and cumin and oregano for savory –
Simply buy a few small logs of goat cheese. I find goat cheese in the deli section at my local grocery store. Place the ingredients on a plate and roll the goat cheese over the nuts or spice y listo! Too easy,
For the Pepita:
1 cup pepitas
1 lb. goat cheese
Spread the pepitas on a plate, roll goat cheese firmly over pepitas so the pepitas cover the entire surface of the goat cheese. Serve with crackers. If not serving immediately, wrap in plastic wrap and store in fridge.
For the Chipotle:
¼ cup chipotles in adobo sauce
1 lb. goat cheese
In a blender or food processor blend chipotles in adobo sauce until smooth. Spread the sauce on a plate, roll goat cheese over sauce to cover the entire surface of the goat cheese. Serve with crackers. If not serving immediately, wrap in plastic wrap and store in fridge.
For the Cumin-Oregano:
1 tablespoon ground oregano
1 tablespoon ground cumin
1 lb. goat cheese
Spread the ground cumin and oregano on a plate, roll goat cheese firmly over spices to cover the entire surface of the goat cheese. Serve with crackers. If not serving immediately, wrap in plastic wrap and store in fridge.
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