Saint Patrick's Day party is always fun and special. This day involves a great company, green color all around, unbridled joy, Irish drinks and unusual appetizers for them. As a gourmet blog let's see what we can find for your festive table's variety. It must meet three criteria: to be green, easy to cook and incredibly tasty.

Goat cheese wraped with Basil

  • 5 ounces goat cheese, at room temperature
  • 1/4 cup extra-virgin olive oil
  • 2 teaspoons fresh lemon juice
  • 1 pinch sea salt
  • 2 teaspoons ground black pepper
  • 25 large basil leaves
  • 2 teaspoons extra-virgin olive oil, or as needed


Stir goat cheese, 1/4 cup olive oil, and lemon juice together in a small bowl; season with salt and black pepper. Place a spoonful of goat cheese mixture onto each basil leaf. Wrap the basil leaf around the goat cheese to form a ball. Drizzle with olive oil.

goat cheese basil


Pesto & Goat Cheese Crostini

  • 1 batch Basil Pesto
  • Goat Cheese
  • Baguette
  • Olive oil


Slice baguette into several horizontal pieces. Brush each side of bread pieces with olive oil. Toast in broiler for a couple minutes on each side until golden brown. Top each slice of bread with a slice of goat cheese and a dollop of pesto. Broil for a couple of minutes until cheese starts to bubble. Serve right away.

pesto cheese


Cheddar Guinness Dip

  • 8 ounces cream cheese, softened
  • 2 1/2 cups shredded sharp cheddar cheese
  • 1 teaspoon Dijon mustard
  • 2 tablespoons half & half sprinkle of kosher salt
  • 1/4 cup Guinness draft beer
  • 2 scallions, chopped
  • 2 tablespoons chopped fresh parsley (plus, more for garnish)
  • dash of hot sauce {sriracha, or tabasco}, or to taste


Combine the cream cheese, shredded cheddar, mustard and half & half in the bowl of a food processor. Sprinkle in a pinch of kosher salt & pulse until combined. Pour in the beer & blend until smooth. Add in the scallions, parsley & hot sauce; pulse a few more times. Taste for seasoning & add in a bit more salt, if desired.

Transfer the mixture to a bowl & chill for at least an hour, or overnight. Before serving, soften slightly, by letting the dip warm at room temperature. Garnish with another pinch of chopped fresh parsley. Serve with crudités, and/or crackers. I recommend some rosemary flatbreads, or Wheat Thins.

guinness dip