I saw these yummy blue cheese savories (blue cheese? savory? sold!) up on Food in Jars (taken from Mostly Foodstuffs – what a round!) the other week, and thought they were the perfect little appetizer to whip up for a last minute dinner party. I was even able to use some frozen blue cheese (it crumbles so well!) and the open jar of roasted garlic and red pepper jelly I had in the fridge. its hard to scoop out very small amounts of a chunky jelly, so it rolled over the savory a bit, but was delicious!
Often I miss Gourmet magazine, and sometimes I plan enough in advance to contribute to Gourmet Unbounds’ website celebrating the recipes of the former magazine. I prepared this recipe on hot evening and served it with homemade goat cheese, fresh that day, and some olive oil crustinis. At first I wasn’t so sure about the mint, but I’m telling you it was delicious, and even better as a cold, straight from the fridge snack over the next few days. These marinated eggplant strips would also be delicious in a cold vegetable picnic sandwich, which I’m trying this weekend.