Friday, May 24, 2013

Thyme-Scented Goat Cheese with Prosciutto and Shallots

Those of you who follow this blog regularly know that I am all about the small bites.  And not just for parties.  I love coming home after work and fixing a little nibble for happy hour.  A couple of snacks and a cocktail and I am ready to cook dinner.  And since I am not ravenous, it's likely to be healthier than not.  Here's a great example of the kind of thing I enjoy.  You can make the components ahead of time, refrigerate and assemble as needed. 

And, yes...these ARE great at parties.

Thyme-Scented Goat Cheese with Prosciutto and Shallots
Makes about 24 crackers.

2 teaspoons olive oil
2 large shallots, finely chopped (about 3/4 cup)
1 tablespoon balsamic vinegar
4 ounces goat cheese, softened
1 tablespoon milk
1 1/2 teaspoons chopped fresh thyme (or 1 teaspoon dried thyme)
Kosher salt and freshly ground black pepper
3 ounces thinly slices prosciutto, cut into 1 1/2 inch wide strips
24 butter-flavor crackers (I use Town House.)

In a small saute pan, heat the olive oil over medium-high heat.  Add the shallots and cook for 2-3 minutes until lightly browned.  Add the vinegar and cook, uncovered, for about 30 seconds until slightly reduced.

In a small bowl, combine the goat cheese, milk, and thyme.  Mix until soft and creamy.  Add salt and pepper to taste.

To assemble, place one piece prosciutto on a cracker.  Top with 1 teaspoon of the goat cheese mixture. Top with a bit of the shallot mixture.


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