Category Archives: Appetizers

Brie Phyllo Torte with Fresh Raspberries

Brie Phyllo Torte with Fresh Raspberries - Taste Love & Nourish

My favorite part of entertaining is planning appetizers. They really are the most fun to make and eat. I’m pretty sure most people feel the same way. It’s just so relaxing to have friends over and spend the night noshing on small bites and truly enjoying yourselves. Stress-free entertaining! The first thing I do is plan which cheeses I want to serve, then everything else seems to fall into place from there. Most of the time, I include a cheese board with a broad variety of textures and flavors. I love to pair crackers and toasts along with fruits, preserves, nuts and olives to compliment each cheese.

Cheese boards aside, I love including an appetizer that uses cheese (preferably something melty and delicious) by combining it with a variety of flavors and textures in one luscious bite. Now, that keeps anyone from missing a four course meal. This torte is the perfect example of that. I found this torte recipe on Président Cheese’s site, where you’ll find lots of great recipes and tips on the art of using cheese for entertaining. You all know about my love for phyllo, so this just had to happen! I adapted the recipe a bit by using Président’s Light Brie in place of regular brie and I also opted to bake the torte without the raspberries. I add them immediately out of the oven to keep them fresh and whole. I love that burst of fresh berry against the butteriness of the Brie. Don’t let the “Light” version fool you! This Président Light Brie may have fifty percent less fat than regular Brie, but it still has a creamy consistency and taste. You’ll never miss the other fifty percent! I also use olive oil in place of butter for brushing the phyllo. With all of that flavor from the cheese, you won’t even notice this is light.

Take a peek at Président’s Easy Entertaining page. There’s lots of great inspiration and tips, like how to design the perfect cheese board, how to pair wine and cheese, and even how to properly slice different varieties of cheese. I also found cheese cards to print out and use to tell your guests, not only what cheese they are eating, but what flavors they’ll experience. Use this one for this Brie Torte!

Brie Phyllo Torte with Fresh Raspberries - Taste Love & Nourish

Brie Phyllo Torte with Fresh Raspberries

2 T. olive oil
5 – 7 sheets phyllo, room temperature
7 oz. Président Light Brie
1 T. apricot jam (or marmalade)
1 pint fresh raspberries

Preheat your oven to 375 degrees.

Lightly grease a baking sheet with oil or line the sheet with parchment. Working quickly, layer the phyllo sheets, brushing each with a bit of olive oil and rotating each sheet a bit to form a circle. Place the unwrapped wheel of Brie in the center of the phyllo. Using your hands, scrunch the phyllo around the brie to form a crust. Keep it very free-form and messy. The messier, the prettier! Lightly dab the edges with any remaining olive oil. Spread the jam on top of the brie and place the baking sheet in the oven for 15 minutes.

Remove from the oven and immediately place the raspberries on top. Serve with crackers, thin toasts or even just as is.





Brought to you by President Cheese. Visit ArtOfCheese.com for a chance to win $50.

Brie Phyllo Torte with Fresh Raspberries - Taste Love & Nourish

Notes:

  • If you’d like to warm this up a bit…let’s say your guests are running late or you’d like to prepare this in advance, go ahead and put the pre-baked torte, raspberries and all, into a preheated 375 degree oven for about five minutes. It will be perfectly crisp on the outside and soft and gooey on the inside!
  • Try using other seasonal fruits with this recipe. Most fruits would work really well.
  • Don’t let phyllo intimidate you! It’s easier to work with than you think! I’ve got tips that can help you be fearless!

 

Brie Phyllo Torte with Fresh Raspberries - Taste Love & Nourish

This is a sponsored post written by me on behalf of Président Cheese. I was compensated for my work. All opinions and text are one hundred percent my own.

Maple Sriracha Baked Chicken Wings

Maple Sriracha Baked Chicken Wings - these baked sweet and spicy wings are amazing!

Oh, game day food. You do us in with your oodles of fat and calories. Making us run and sweat to work you off. So not worth it. Not when you can prepare some of those favorites with just a tweak or two and get just as delicious results. Wings, kind of already loaded in fat, really don’t need to be fried to give you great flavor and texture. Baking them at a high heat and baking long enough to get a crisp exterior is basically the “secret” to making these even better tasting than fried. I’ve made these with Buffalo sauce as well, using the same technique. They were amazing!

I’m not exactly (read: not at all) a football fan. I debated over admitting that, but to me, Superbowl is an excuse to get together with friends, eat and watch the commercials. So, if you’re into watching the game…you may not want to come to my house. I’ll talk your ear off through the entire game, telling you about how I had to take 75 shots of chicken wings just to get two kind of lousy photos for my post and how I tried on fifteen pairs of jeans in the store only to find one that I didn’t have to cut a foot off the bottom. Then, I’d probably stand in the front of the TV (still talking) while you’re trying to at least get a glimpse of the game, but I’d probably stop talking long enough to stick a chicken wing in my mouth and for you to watch the commercials.

Maple Sriracha Baked Chicken Wings

2 lbs. chicken wings, tips removed and trimmed (see Notes)
few pinches each of kosher salt and black pepper
1/4 C. pure maple syrup
1/4 C. sriracha
1 T. low sodium soy sauce

Rinse, trim and dry the wings (see Notes). Place the dried wings in a large non-metallic bowl. Sprinkle them with just a bit of kosher salt and pepper and give them a toss. Add the maple syrup, sriracha and soy sauce. Toss again to coat all of the wings. Cover the bowl with plastic wrap and refrigerate for at least 3 hours or overnight.

Remove the wings from the refrigerator for about 15 minutes before baking.

Preheat your oven to 425 degrees. Line a large sided baking sheet with heavy duty aluminum foil (things will get sticky). Place the wings on the baking sheet. Leave any remaining sauce in the bowl or your wings won’t get crisp.

Bake for 30 minutes. Turn the wings over and bake for 5 more minutes. Give them one last turn and bake for 5 more minutes to get nice and crisp.

Notes:

  • You can buy wings already cut into pieces and tips removed. Whether you buy them that way or have to cut them up yourself, I use kitchen shears to cut any extra fat from the wings. It makes a huge difference.

 

Maple Sriracha Baked Chicken Wings - these sweet and spicy wings are baked...a much less guilty version of wings!