Recipe: Cheese Tart Appetizers

Editor's Note: Margaret M. Johnson is the author of 10 cookbooks, most recently “Christmas Flavors of Ireland” available on amazon.com. To order a signed copy, email Margaret at irish1cook@aol.com.

With two of the year’s most important holidays coming soon, there’s always room for a few new recipes for appetizers, those tasty little bites that seem so essential to any get together, cocktail party, or family dinner.  The recipes are all from my newest cookbook “Christmas Flavors of Ireland.” I’ll share more holiday recipes in the next few weeks.

Cranberry-Cashel Blue Tart

Serves 8

This tart is a real crowd-pleaser, full of interesting flavors and texture. Make it as one large tart or as tartlets. For authentic Irish flavor, use Cashel Blue, Ireland’s first farmhouse blue, but you can substitute Roquefort or Stilton. The recipe is adapted and the image is used with permission from Ocean Spray Cranberries Inc.

• 1 refrigerated pie crust, at room temperature
• 1 (8 oz.) package cream cheese, at room temperature
• 1/2 cup crumbled blue cheese, at room temperature
• 2 tbsp. milk
• 1 large egg, beaten
• 3/4 cup sweetened dried cranberries  
• 2 tbsp. chopped chives
• 2 tbsp. chopped pecans

1. Preheat the oven to 450° F. Slowly unroll the pie crust and place in an ungreased 9 in. tart pan with removable bottom. Press firmly against the side and bottom. Fold excess crust under and press together to form thick crust edge; flute the edges. Prick bottom and side with fork and bake 9–11 minutes, or until lightly browned. Cool ten minutes; reduce oven temperature to 375° F.

2. Beat the cream cheese and blue cheese with an electric mixer on medium speed until blended. Beat in milk and egg until smooth. Stir in the cranberries and chives. Spread mixture into the prepared shell and sprinkle with pecans.

3. Bake for 20–25 minutes, or until the filling is set. Let stand 30 minutes before serving. Can be made one day ahead; cover and refrigerate. To serve, cut into wedges.

St. Tola Cheese and Basil Tart with Spiced Cranberry Jam

Makes 3 dozen tarts

These creamy little tarts, originally made with goat’s cheese from Inagh Farmhouse, are adapted from a recipe from The Old Ground Hotel (Ennis, County Clare). You will find a larger size of these tarts offered as a starter in the hotel’s three eateries, but this adaptation is perfect as a party bite. The sweet-tart-spicy jam is guaranteed to surprise your taste buds.

Spiced Cranberry Jam

• 1 1/2 cups water
• 1 cup sugar
• 3 cups fresh or frozen cranberries
• 1 cinnamon stick
• 1/2 in. piece fresh ginger
• Pinch of crushed red pepper flakes (optional)

Tarts

• 1 sheet frozen puff pastry, thawed
• 6 oz. goat’s cheese, at room temperature
• 2 oz. cream cheese
• 1 large egg
• 2 tbsp. lemon pepper
• 6 fresh basil leaves, finely chopped
• 1 tbsp. pine nuts, chopped

1. To make the jam, bring the water and sugar to a boil in a medium saucepan. Add the cranberries, cinnamon stick, ginger, and pepper flakes (if using) and cook for about ten minutes or until cranberries start to burst and mixture thickens. Remove cinnamon stick and ginger and let cool. (Can be made two days ahead; cover and refrigerate).

2. To make the tarts, preheat the oven to 375° F. Spray the wells of two 24-cup mini-muffin pans with cooking spray. Cut pastry into 36 (1 1/2 in.) squares. Gently press each square into muffin cup. Bake for 10–12 minutes (centers will puff up while baking; press down with handle of wooden spoon). Remove from the oven and press down centers again if needed.

3. To make the filling, beat goat cheese, cream cheese, egg, and lemon pepper with electric mixer on medium until smooth. Stir in the basil and pine nuts, Spoon into the tart shells and bake for about 10 minutes, or until the filling is set. Serve with the spiced jam.