I'm mostly a lurker but today I made several appetizers for a fancy party I'm going to tonight. I was a wreck making these but they turned out well. I thought others might enjoy them. Here goes:

Dates with Goat Chees Wrapped in Proscuitto

1/3 cup soft herbed goat cheese

16 medjool dates pitted

16 large basil leaves

mint leaves

4 wide thin slices proscuitto di parma cut into 4 long strips

16 toothpicks soaked in water 10 minutes

Pit the dates. Heat broiler to low. fill dates with goat cheese. (I used a chicken injector). Wrap with basil leaf then with proscuitto. I also wrapped some with mint leaves because I was a bit short of basil. Secure with toothpick. Broil until cheese bubbles or until proscuitto is crisp.

Here's the second one:

Brie Toast with Chardonnay Soaked Golden Rasins

1- 1/2 cups water

1 cup Chardonnay

1/4 cup + 2 T sugar

1 vanilla bean split in half vertically

1 cup golden rasins

12 oz Fromager d' Affinois chees slices into 24 pieces

24 slices baguette cut 1/2 inch thick

4 T unsalted butter, melted

In med sauce pan combine water, wine and sugar. Bring to a simmer until sugar dissolves. Reduce heat and simmer 5 minutes. Turn off heat. Scrape the inside of the vanilla bean into the liquid and add the remaining bean. Add the rasins. Let steep uncovered for at least one hour at room temperature. Refrigerate overnight.

Drain rasins, RESERVING THE LIQUID. Discard vanilla bean. Put liquid back in pan and boil about 10 minutes or until reduced to about 1/3 cup. Will be deep golden in color. Watch carefully so it does not burn. If it starts to foam remove immediately from heat. Syrup thickens as it cools. Cool completely

Preheat oven to 400F. Brush butter onto both sides of bread. Bake 8 to 10 minutes or until golden. Let cool completely.

To assemble put a slice of cheese on each toast. Sprinkle with rasins. Drizzle with syrup just before serving.

Syrup and rasins keep up to two weeks in refrigerator.

Source: Splendid Table

While these were a bit putzy they sure came out pretty and tasty. The party I'm bringing these to are all great foodies and excellent cooks so hopefully these will be a hit.