Welcoming Appetizers

DSC_0497 When I have guests visiting, I like to serve them two special house appetizers because they are so good and easy to make. Both appetizers can be partially made ahead of time, and then quickly assembled before serving.  Enjoy!


Goat Cheese with Marinated Olives
Recipe Type: Appetizer
Cuisine: Mediterranean
Author: Chef Jenn
Prep time:
Total time:
Serves: 4-6
A simple to make tapenade that is a crowd pleaser. I always double the recipe.
  • 1/2 cup assorted olives (such as Kalamata, Gaeta, and Picholine)
  • 2 cloves garlic, sliced thin
  • 1/2 tbsp fresh rosemary leaves
  • 1 tbsp orange zest
  • 1 tbsp lemon zest
  • 1/4 tsp red pepper flakes
  • 3 tbsp olive oil
  • 2 tsp lemon juice
  • 4 oz goat cheese
  1. Drain olives if in brine.
  2. If olives still have pits; with the back of the knife, lightly crush the olives and remove pits.
  3. Combine all ingredients for marinated olives and mix well.
  4. Cover and refrigerate for 2 days, turning and shaking several times.
  5. To serve place goat cheese onto a plate and pour marinated olives over the top.
  6. Serve with warm pita bread cut into wedges or rustic crackers.
  7. *Can be made 5 days ahead. Keep refrigerated until ready to use. Let olive mixture come to room temperature and pour over goat cheese.



Six-Layer Bombay Cheese Spread
Recipe Type: Appetizer
Cuisine: Indian
Author: Janet Leutel
Serves: 6-8
  • 8 oz cream cheese, at room temperature
  • 4 oz sharp cheddar cheese, grated
  • 1/4 tsp curry powder
  • 1/3 cup mango chutney
  • 2 tbsp shredded coconut
  • 2 tbsp scallions
  • 1/4 cup toasted pecans
  • 1 1/2 tbsp currants
  • 2-3 apples, cut in thin wedges
  1. Combine cream cheese, cheddar cheese, and curry powder in the bowl of an electric mixer. (A food processor works as well)
  2. Mix until well blended.
  3. Shape the mixture into a disk 5-1/2 inches in diameter and one inch high.
  4. Refrigerate until firm, at least 45 minutes or overnight.
  5. To assemble, place cheese on serving tray.
  6. Spread mango chutney on top.
  7. Sprinkle with coconut flakes, nuts, scallions, and currants over the chutney.
  8. Arrange apple slices and crackers around the cheese to serve.