Chevre, Fig and Prosciutto Pockets Recipe

Monday, March 7, 2011

chevre-puffs-2

Each month, I teach an Italian cooking class at a popular local Italian specialty market.  My students and I meet in the morning, prepare a four course meal together and enjoy the fruits of our labor and each other’s company over a nice lunch.  We have a lot of fun and we all learn a lot, myself included.   A few months ago, my menu included a delicious appetizer inspired by one of my favorite food bloggers, Elaine from The Italian Dish.   After being blogging buddies for a few years, I finally had the pleasure of meeting Elaine last Fall at BlogHer Food in San Francisco.  She is sharp, funny and absolutely lovely, as I knew she would be.

chevre-puffs-1

Elaine’s dish was a crostini topped with chèvre, or goat cheese, fig jam, basil and prosciutto.  For my class, I tweaked the recipe a little, adding mascarpone to mellow the goat cheese, and swapping out the basil for some minced sage and thyme.  It was a big hit with the whole class, and I liked it so much that I even included it on my Christmas menu.

The other day I was searching for something in the fridge (other than my duck prosciutto), and came across a package of puff pastry that I had put in there to thaw and then forgot about.  Not remembering how long it had been in there, I decided to use it before it went bad.  Since I already had all of the crostini ingredients, I thought I’d try the dish baked in the puff pastry.    Yes, I know.  I’m a regular Indiana Jones in the kitchen! read more >>

kiss the cook!

Hello and welcome to SGCC! I’m Susan, a professional writer, food columnist, recipe developer, wife, mother, daughter and sister, who used to be a lawyer in a previous life. My love of food comes from a long line of wonderful and creative Italian home cooks who didn’t always have a lot, but knew how to make a lot out of what they had. I hope that you enjoy yourself while you’re here, and visit often! read more >>

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