Cheap Tricks Vol. 3: Beginnings

A trio of simple appetizers
makes a memorable first impression.

Taste & See: Well folks, as promised, I'm on a roll. Keeping it simple, much like these three 'recipes' for fancy-looking, delightful-tasting, amusingly-easy starters. They're a perfect way to impress guests at a fancy dinner party (or better--make guests feel taken care of), but are simple enough to whip together for friends who drop by unexpectedly.

It is a universally acknowledged fact that a single fig in possession of delicious flavor must be in want of goat cheese and prosciutto. All the more so with a bundle of figs. These ingredients just go together so well . . . do a google search and you'll find a hundred variations: fig-goat cheese-prosciutto tarts, prosciutto-wrapped figs, goat cheese-fig-prosciutto bundles. Fig crostini an optimal mix of easy to do, fancy-looking result. And with ingredients like these, obviously delicious.


Do it Yourself: This tasty little number is made by letting whole dried figs swim in a sea of honey, balsamic vinegar, and a splash of alcohol (top choice is port; a springy red is also good), reduced down to a syrupy mess. There's no set ratio; adjust to a flavor you like, and try experimental additions! The figs soften up, making almost a jam. Toast baguette slices for a minute or two per side while you're waiting. Spread with goat cheese and prosciutto and spoon figgy goodness on top of that. If you keep kosher, I'm sorry. (Just kidding: it still tastes good without prosciutto.)


Next, this glossy dish is brilliant in its jewel tone . . . but deceptively so. Apricot pecan brie is about as hard as making brownie-mix brownies. Probably easier: It is nothing more than a wheel (or slice) of brie warmed up slightly, a jar of warmed apricot jam pour over the top, and a handle of lightly toasted pecans tossed in.


Another delicious version, baked brie, takes ever so slightly more work. Set brie atop sheets of phyllo dough, rub with curry powder, and pour the (cold) jam over. Wrap up the brie, jam safely tucked inside, and bake for about 15 minutes. The crispy phyllo dough is a very satisfying contrast to the buttery brie. Again, experiment with different fillings; for example, it is also delicious with fig jam.

Last but not least, the cheese tray. Really, who doesn't like picking at cheese off a cheese tray?

Below: Multiple cheeses; apricot brie dish; smoked salmon, lemon & crackers; rolled ham; toasted pecans; jam; dried figs.


Let me attempt to convince you to never throw another event without a cheese tray. One, if your food isn't done yet when guests arrive, they'll still have something wonderful to munch on--something that involves bite sized pieces and is ripe for interaction. Two, no one can really go through that much cheese all at once, so an individual, or even couple, is limited to trying different kinds very slowly, bits at a time. Cheese trays let you make mass exploratory voyages. Three, very very little prep time. Four, it just tastes good!

Convinced? Now, how about trying this pair? Pear & aged Irish cheddar, no pun intended.