When it comes to Thanksgiving, we love traditions. Maybe you love your Grandma’s Candied Yams, Stuffing or Aunt Clara’s Green Bean Casserole. Regardless of your favorites, it seems to be that when it comes to appetizers, there are old favorites and there are new favorites. Kind of like our Gloria Ferrer wines.
So we introduce a lovely little appetizer for your 2013 Thanksgiving meal tradition. Try it for this year, bring it back next year. The best part of this recipe? It pairs royally with our very own 2005 Royal Cuvee, among our others.
Brie, Apple & Walnut Quesadillas
Makes 48 hors d’oeuvres
3 T. Unsalted Butter
1 t. Minced Fresh Rosemary
½ t. Salt
1/8 t. Cayenne
½ C. Walnuts
Seven 7-inch flour tortillas
6 oz. Brie Cheese
1 Golden Delicious apple
Preheat oven to 350°F. Melt 1 tablespoon of the butter with the rosemary, salt, and cayenne. Combine with the walnuts and toss well. Arrange the nuts in one layer on a cookie sheet and bake for 10 minutes. Let them cool and then chop them coarsely. Turn the oven down to 200°F.
Cut ninety-six 1½-inch rounds out of the tortillas using a cookie cutter. Remove the rind from the brie. Peel and coarsely grate the apple. Spoon ½ teaspoon of the cheese on top of 48 tortilla rounds. Top with ½ teaspoon of the apple, followed by ½ teaspoon chopped nuts, and put another tortilla round on top to make a sandwich. Heat 1 tablespoon of the remaining butter in a large nonstick pan over moderate heat until hot. Add half the quesadillas and cook for 1 to 2 minutes on each side, or until golden. Transfer them to a baking sheet and keep them warm in the oven while you cook the remaining quesadillas in the remaining butter. Serve the quesadillas hot.
Cheers to Cheese and Bubbles, your new Thanksgiving tradition.