Green Apples with Chevre and Smoked Trout

Serves 4 to 6

Champagne is the perfect accompaniment for this delicate appetizer. These can be made up to 2 hours ahead and refrigerated.

1 unpeeled Granny Smith or other green apple, quartered, cored and cut into ¼-inch-thick slices
2 tablespoons freshly squeezed lemon juice
6 ounces skinless smoked trout filets
3 ounces goat cheese, at room temperature
1 small bunch watercress, thick stems trimmed
Freshly ground black pepper to taste

Combine apple slices and lemon juice in a medium bowl and toss gently to coat. Cut trout fillets in half lengthwise, then cut each half into apple-slice-size pieces. Drain apples and place on a platter. Spread goat cheese on each apple slice and top with a watercress sprig and a trout piece. Sprinkle with pepper to serve.

Dates with Goat Cheese Wrapped in Prosciutto
Serves 8

These are so simple to prepare and so delicious to eat—you’re sure to impress guests and your family!

1/3 cup goat cheese
1 tablesoon oregano
Pinch salt and pepper
16 Medjool dates, pitted
16 large basil leaves
4 (1-inch-wide) prosciutto di Parma slices, each cut into 4 long strips
16 toothpicks, soaked in water 10 minutes

Turn on the broiler. Mix goat cheese with oregano, salt and pepper. Spoon 1 teaspoon cheese into each date, then wrap each with a basil leaf and a prosciutto strip. Secure with toothpick. Broil until cheese bubbles, about 3 minutes. Serve warm.