Gorgonzola and goat cheese spread with chives, parsley and toasted walnuts
If your holiday entertaining plans this year center on getting together at home, simple finger foods are the answer. Here are three recipes that are my seasonal favorites; they take simple cocktail foods beyond a wedge of cheese and bowls of olives or nuts.
The tomatoes are colorful and provide just the right salty edge to go with drinks. They take a little time to assemble, but are worth it. I love the versatility of the Gorgonzola and goat cheese spread; it can be piped into endive leaves or celery sticks and sprinkled with walnuts and parsley or served in a shallow bowl to be spread on crackers, toasts, thick slices of apples or pears.
And don’t be misled by the simplicity of the rosemary chips. They are addictive and a welcome alternative to the norm. They hold up for at least a week, so they’re a nice do-ahead.
Heat the oven to 350 degrees. Spread the walnuts on a baking sheet and bake until lightly toasted, about 7 minutes. Set aside.
Combine the shallot, chives, Gorgonzola, cream cheese and goat cheese in a bowl. (This can be done a few days ahead and refrigerated.)
To serve, transfer the mixture to a shallow 2-cup capacity bowl; sprinkle with the walnuts and parsley. Serve with crackers, toasts, celery sticks, endive leaves, wedges of apples or pears (quickly dipped in water and lemon juice to keep them from turning brown).
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