Sweet and Spicy Tomato-Mango, Goat Cheese Appetizer
An absolute explosion of delicious summer flavors. They are perfect for a small dinner party, cocktail party or even for a lovely light lunch. Cooking on the Weekends
1medium to large endive - you will need 1 dozen leaves
4goat cheese
1/4Spicy Serrano-Tomato Preserves
1small serrano chile pepper sliced super thinly - you will need 1 dozen slices
approximately half of 1 small mango
Instructions
Cut the bottom inch or so off of the endive and gently wash the outer leaves with a damp paper towel. Then pull 1 dozen leaves off gently. If when you lay them down, they are super wobbly, use a paring knife to cut a sliver off of the bottom of each one, to create a base.
Spread 1 teaspoon of the goat cheese onto each leaf, placing them on a serving platter as you work.
Next use add a teaspoon of the preserves, directly on top of the cheese.
Add a thin slice of mango on top -- you should make the slices to more or less fit over the preserves.
Top each one with a serrano slice.
Though best if assembled just before you're ready to serve, but you can make these up to 30 minutes ahead of time. Keep them refrigerated until you're ready to serve.
Notes
Please note that the prep time does not include the time it takes to make the Spicy Serrano-Tomato Preserves, which would add 2 hours. Making the preserves is super easy, and it's best made ahead of time, as it keeps up to 3 weeks in the refrigerator.Appetizer Recipes | Cinco de Mayo
