Fleur de Lis

Fleur de Lis

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Monday, December 21, 2015

Saturday Before Christmas Brunch - Appetizer Course


What better way to start the French themed brunch than with a selection of French cheeses, cheese puffs, fruit and nuts?

It's always nice to have different textures and flavors of cheese ranging from soft to hard cheeses such as Chevre (a goat cheese) which is very soft and spreadable. Next, a lovely Brie which was delicious with a drizzle of honey over the top. The blue cheese provided a great tangy flavor when paired with the sliced pears.  The Comté is a hard cheese and I sliced it into very thin pieces almost like matchsticks.

Tucking a few small bunches of grapes around the cheeses and the pears makes for a lovely presentation.  

For the pecans, I added a tablespoon or so of butter into a small skillet over low heat.  When it was melted, I added about 2 cups of pecans and a little salt and stirred continuously until the pecans were coated with the salted butter and were lightly toasted, about 4 - 5 minutes.

The cheese puffs, also called gourges, are simple to make and trust me, I don't care how many you prepare, it won't be enough!  There will be a separate blog post for the recipe for those.


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