Goat Cheese and Quince Appetizer Spoons

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At a glance
1-1/2 Tbsp. fruity extra-virgin olive oil, plus additional for brushing
2 Tsp. fresh Jerez or sherry vinegar
1 Tsp. fresh thyme leaves, chopped
1/8 Tsp. salt
1/8 Tsp. freshly ground black pepper
1/3 cup (1/4-inch) quince or guava paste (3oz.) cut into rectangular pieces
3 oz. thin slices of Serrano ham or Prosciutto, (chopped)(1/2 cup)
4 oz. Ile de France La Buchette Goat Cheese with Fine Herbs, well chilled, crumbled (1 cup)
Marcona almonds (optional)


In a medium bowl, whisk together the oil, vinegar, thyme, salt and pepper until blended. Using a rubber spatula, stir in the quince paste and ham, breaking up any pieces with the spatula. Gently fold in goat cheese, just until combined.

Spoon 1 tablespoon cheese mixture into each of 18 spoons. Set spoons on a serving dish or tray. Scatter on almonds and serve.

Additional Tips

To easily crumble goat cheese, place the cheese in the freezer for 15 minutes, or until firm. Spoon this mixture into small prepared mini tartlet shells, for a delicious appetizer. Double this mixture and use as a topping on a baby arugula salad.