Goat Cheese Tartlets, 5 Ways

Photo Credit: Agustin Sanchez

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Awhile back, oncology the Ile de France cheese company sent me a free wheel of Camembert cheese to blog about. Since one would be insane to turn down free cheese, I accepted and made roasted fig, prosciutto and camembert “sushi” drizzled with honey. Nothing better than creamy cheese, fruit, cured meat and honey. Nothing.

I guess it was a success because Ile de France sent me some more free cheese. This time, a large piece of goat cheese and the chance to submit my recipe for a chance to win $1,000! Free cheese and a chance to win some cash? Yes please. So, I invited my photographer friend and co-worker Augi and his wife Meli (one of my homeys from high school) over for goat cheese tartlets.

Photo Credit: Agustin Sanchez

I made a simple tart crust, which I stuffed into mini-muffin tins for appetizer-sized tartlets. Because I couldn’t decide on just one filling, I made five. And it can’t hurt my chances in this contest, right? Here were the 5 finalists:

  • Cracked Pepper Smoked Salmon & Dill (my favorite, I think) – #4 in photo above
  • Dried Apricot, Almond and Honey (Tom’s favorite) – #1 in photo above
  • Roasted Fig – #3 in photo above
  • Cardamom and Mustard Seed-spiked Butternut Squash – sadly, not pictured
  • Caramelized Onion & Pear (my second favorite) – #2 & #5 in photo above

The point here is that you can have fun with the fillings and the possibilities are endless. Each were tasty little bites and my guest photographer snapped away while I cooked and sipped from a Red Hook ESB. A perfectly relaxing Sunday afternoon.