Berried Goat Cheese Crisps

As soon as I set my eyes on a similar recipe, I knew that I had to find an occasion to make these beautiful berry crisps myself.  Thanksgiving day was perfect! Tangy goat cheese sits atop a crispy pretzel crisp accompanied by tart blackberries and is sweetly tempered with honey.  Trust me, these are heavenly.  Not only that, but they are quick and easy to make.  The only problem was that I should have doubled the amount that I made!  There is no question that these Berried Goat Cheese Crisps are going to be a new holiday tradition at my house.

Berried Goat Cheese Crisps

1 (10oz.) box Sea Salt Pretzel Thins

2 (4oz.) blocks goat cheese (if you can find honey goat cheese, it's even better)

2 (6oz.) boxes fresh blackberries

1 bottle/jar quality honey

On a medium platter, lay out as many pretzel thins as you have blackberries.  Place a small glob of goat cheese on each cracker - about 1-2 tsp.  Gently press 1 blackberry on top of (each) goat cheese.  Immediately before serving, drizzle each serving with honey.  Lastly, get out of the way quickly, because these are going to go FAST!

Enjoy (while you can)!

*TIPS*  This appetizer should be assembled just before serving, because you don't want the cracker to get soggy.  Soggy crackers are not fun.  Alternatively, you could set out the ingredients like they did here, but it could get messy.   Also, the better quality berries, cheese, and honey you use, the better this will taste.  We used MontChevre Honey goat cheese the first time, and an off brand of regular the second.  The off brand was a little more goat-y.  We also prefer to use our raw honey from our hives over anything store-bought, but we are a little biased ;)

Stuffed Dates

Hello, Everyone!  This year for Thanksgiving I made my very favorite appetizer:  Stuffed Dates. In my head, I always remember it tasting like Cheetos.  Sounds funny, huh?    You don't get the snack food right flavor away, but the aftertaste is reminiscent of white Cheetos.  My guess is that the parmesan shavings have something to do with it.  With this being said, make sure you get some while you have the chance.  They disappear like lightning!

We lost our original recipe, but this one has all the same elements - all THREE of them!  Could it be any easier?  I didn't exactly follow the recipe/measurements, so I'll include my very loose translation to make as many as will fit on a platter.  (Like I said - they go FAST!)

Stuffed Dates

1/2 cup walnut halves ( I toasted 2x extra to use on a salad)

1 (8oz.) pkg.  natural, whole pitted dates (I used DOLE.  Make sure they feel nice and soft through the package - you don't want tough dates!)

1 (3oz.) wedge sharp parmesan cheese (or parmesan aged as long as possible.  The one we used was aged at least 20 months)

Directions

Preheat oven to 350*F.  Arrange walnuts in an even single layer onto a cookie sheet.  Bake for 8-10 minutes, checking frequently.  Mine were perfect at 8 minutes.  You want them fragrant, but not browned.  Remove from oven  and allow to cool on cookie sheet; set aside.

Split dates open lengthwise, on only ONE SIDE.  Do not cut all the way through.  You want them to open like a clamshell.  Set aside.

Using a vegetable peeler or cheese slicer, shave parmesan into thin slices  about the length of your dates.

Once the walnuts are cool, stuff a parmesan slice into each date, followed by a walnut half.

Enjoy!