Yesterday was one of those days.
I won’t bore you with all of the details, but the highlight was when I opened my (parked) car door about an inch (really, just an inch!), and a car driving by hit it, knocking off their side mirror. Ugh. That was when I realized I shouldn’t go out the rest of the day. The Universe however, seemed to feel that being home shouldn’t stop the “accidents” from coming. Next I a lightly brushed (yes, lightly!), against a glass full of water in the kitchen which pushed it onto the floor and into a million (wet) pieces. Lovely.
Days like this are typical when I’m trying to do to much — it’s a wonder then, that there are cars in my neighborhood that still have mirrors, and that I still have glasses in my cupboard!
Getting to the food . . . We had guests for dinner last night — and somehow I managed to cook the entire meal, unscathed! I made the most amazing lamb recipe my friend Judy of My Well Seasoned Life shared with me the other day. It’s so good! We also had my Grilled Romaine Anchovy Salad and this super delicious appetizer I’m sharing today. Fortunately I’d already made the main component of the recipe, the Spicy Serrano-Tomato Preserves, so it was quick and easy.You will see if you make this — and I do hope you do — that it’s absolutely heavenly. It’s sweet, spicy, creamy and refreshing all at once!
When our guests arrived for dinner, and I finally sat down and put one of these treats in my mouth — the stress of the day was gone. No, there’s no secret potion involved, just lovely to eat delicious food with people I love.
- 1 medium to large endive - you will need 1 dozen leaves
- 4 tablespoons goat cheese
- ¼ cup Spicy Serrano-Tomato Preserves
- approximately half of 1 small mango
- 1 small serrano chile pepper, sliced super thinly - you will need 1 dozen slices
- 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. Here's How to Cut a Mango.
- 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.
P.S. Teaser: I had Judy’s lamb and this appetizer, along with three other incredible recipes from a few other super talented food bloggers, at a glorious summer luncheon, and I’ll be sharing all about that very soon. Stay tuned!