It is an hour before the every-other-month meeting of the Women of St. Paul’s Episcopal Church and I can promise you there are dozens of women in a frenzy of activity preparing their finest nibbles and appetizers. No one will say it, of course, because we are fine Christian women. But there are tacit bragging rights involved.
These “meetings” are actually cocktail parties, truth be told. Oh, we have some “good works” component (this month it is contributions to the Episcopal Relief and Development Fund), but the main order of business is drinking wine and eating hors d’oeuvres.
Thank goodness, my Southern Living magazine came a few days ago because I was inspired by a recipe in the latest issue to make these goat cheese, peach and bacon bites. The magazine suggests goat cheese and cherry jam, but I had peach preserves on hand and I don’t think switching the cherry for peach hurt these little gems one bit.
I am happy to report that these are utterly delicious and I think they may put me in contention for some bragging rights. Unless Julie Hendrix, Donna Stokes Rogers or Wanda Woolen show up. They’re real trouble.
I’m sorry. I meant to say very accomplished cooks who consistently bring superior dishes to our very important meetings.
Goat Cheese, Peach and Bacon Bites
2 packages frozen mini phyllo cups (30 pieces)
5-6 ounces goat cheese
5 strips thick applewood cooked smoked bacon, crumbled
Thaw phyllo cups. Fill each cup half full with the goat cheese. Drizzle some peach preserves over each cup and top with crumbled bacon.
Bake at 350 degrees for five minutes before serving.