Name: Blackberry-Peach Grilled Cheese
Ingredients: 2 Tbsp unsalted butter (room temperature); 2 thick slices sourdough bread; 2 Tbsp goat cheese; ½ cup blackberries; ½ peach (thinly sliced); 2 oz. fontina cheese (shredded); 2 oz. Emmentaler cheese (shredded)

Goat Cheese, Apple, and Honey Tarts

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Thank you PureWow for the recipe!

Ingredients

Tarts:

5 Tbsp unsalted butter
1 medium onion (thinly sliced)
½ sprig rosemary (leaves removed and finely chopped)
2 sheets frozen puff pastry (thawed)
All-purpose flour (as needed for dusting)
1 egg (beaten)

Cheese Topping:

7 oz. goat cheese
1 Tbsp fresh lemon juice
Kosher salt and freshly ground black pepper
4 crisp, sweet apples (peeled, cored, and sliced)
Pinch ground allspice
4 Tbsp honey
Micro purple basil (to garnish)

Instructions

Preheat the oven to 375°F and line a large baking sheet with parchment paper.
Heat a skillet over medium heat and melt half the butter on it. Add the onion and rosemary and sauté until the onion begins to brown, about 5 minutes. Remove the pan from the heat and set it aside.
On a lightly floured surface, roll out the puff pastry sheets to about ¼-inch thick. Use a 4-inch round cookie cutter and cut 20 rounds. Place 10 rounds on the prepared baking sheet and prick them all over with a fork.
Make the rings by cutting smaller rounds from the remaining 10 pieces of pastry using a slightly smaller round cookie cutter. Remove the centers and save them for another recipe. Brush the rounds on the baking sheet with a beaten egg and then place a pastry ring on each one. Allow them to chill in the freezer for 15 minutes.
To make the cheese topping, put the goat cheese, lemon juice, and some salt and pepper into a bowl. Mix it with a fork, but let the cheese stay crumbly.
Spoon about 1 tablespoon of the cheese mixture onto each piece of pastry, then top them with a sliced apple, overlapping slightly.
Melt the remaining butter and brush it over the tarts. Top with allspice and bake until golden brown — 25-30 minutes. When the tarts are done, drizzle them with honey and a micro purple basil leaf.

Find it online: https://shesafullonmonet.com/goat-cheese-recipes/

Goat Cheese, Apple, and Honey Tarts

Ingredients

Tarts:

5 Tbsp unsalted butter

1 medium onion (thinly sliced)

½ sprig rosemary (leaves removed and finely chopped)

2 sheets frozen puff pastry (thawed)

All-purpose flour (as needed for dusting)

1 egg (beaten)

Cheese Topping:

7 oz. goat cheese

1 Tbsp fresh lemon juice

Kosher salt and freshly ground black pepper

4 crisp, sweet apples (peeled, cored, and sliced)

Pinch ground allspice

4 Tbsp honey

Micro purple basil (to garnish)

Instructions

Preheat the oven to 375°F and line a large baking sheet with parchment paper.

Heat a skillet over medium heat and melt half the butter on it. Add the onion and rosemary and sauté until the onion begins to brown, about 5 minutes. Remove the pan from the heat and set it aside.

On a lightly floured surface, roll out the puff pastry sheets to about ¼-inch thick. Use a 4-inch round cookie cutter and cut 20 rounds. Place 10 rounds on the prepared baking sheet and prick them all over with a fork.

To make the cheese topping, put the goat cheese, lemon juice, and some salt and pepper into a bowl. Mix it with a fork, but let the cheese stay crumbly.

Spoon about 1 tablespoon of the cheese mixture onto each piece of pastry, then top them with a sliced apple, overlapping slightly.

Melt the remaining butter and brush it over the tarts. Top with allspice and bake until golden brown — 25-30 minutes. When the tarts are done, drizzle them with honey and a micro purple basil leaf.