Herbed Goat Cheese or with Peppercorns for Relaxed Entertaining
Appetizer · David Scott Allen · Provencal Recipes · TasteEntertaining should be easy anytime of the year. Invite your neighbours over for drinks and serve this simple appetizer – goat cheese with herbs or peppercorns – with some Provencal rosé.
David and Mark are lucky to have a Sunday farmer’s market in Tuscon with local vendors who are passionate about quality products. For this Cocoa & Lavender recipe David selected a fresh goat cheese, or chèvre from their favourite producer Fiore di Capra and fresh herbs from their garden. Read his full post on “Goat Dressing” here.
In Provence, goat cheese is easy to find, in markets and cheese shops or better yet head directly to one of the local farmers.
Herbed Goat Cheese
This recipe is super easy to make, and you can vary the flavours slightly each time depending which herbs are in season.
Ingredients
- 4 oz goat cheese log chilled
- 1/2 cup fresh mixed herbs chopped, chives, basil, thyme, marjoram, oregano, mint, myrtle, tarragon
- zest from 1/2 lemon finely grated
- pinch black pepper freshly ground
- pinch Salt
Instructions
- Wash and thoroughly dry the herbs.
- Strip the leaves from their branches and place all of your herbs - along with the lemon zest, pepper, and salt - on a cutting board.
- Give the herbs a quick mix with your fingers to distribute the flavours.
- Using a mezzaluna or sharp knife, finely chop the herbs.
- Arrange them on a bed the width of the log of goat cheese - about 3 inches - and double that size in length.
- Roll the chilled goat cheese in the herbs, pressing lightly so that the herbs adhere to the cheese, being careful not to get many herbs on the ends (it just looks nicer that way!).
- Wrap tightly in plastic or wax paper, and refrigerate until ready to use.
- To serve, unwrap, plate and bring to room temperature.
Notes
Peppercorn version:
Tried this recipe?Let us know how it was!
Full day Bandol & Cassis Discovery Wine Tour from Marseille
Begin your journey in the medieval village of Le Castellet, perched elegantly atop a wooded hill overlooking lush vineyards. Next, venture into the renowned Bandol wine region.
Book this ExperienceLegal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Related Provence Articles
Provençal Asparagus Tart or Tarte aux Asperges Recipe
May 3, 2017
Light and crisp puff pastry covered in creamy goat's cheese, salty ham and topped with the season`s best Asparagus gently roasted to perfection.…
Roasted Peppers with Goat Cheese a Provencal Classic
April 21, 2023
As you have probably gathered, I love French food and enjoy the simple formula associated with most recipes – fresh, seasonal and delicious. This recipe for Roasted Peppers stuffed with Goat Cheese is no exception. It is a simple dish with all the classic flavours of Provence hidden in the layers. Basil and an anchoïade …
Crispy Goodness Cauliflower Gratin with Goat Cheese
January 25, 2023
A gratin or gratinée in French is typically a side dish served in an oven-proof casserole pan. The term comes from gratter (to grate); most of the time, these are savoury recipes with a crispy cheese and breadcrumb topping. However, there are recipes for sweet gratins as well. Gratins are very flexible. They make great …
Provencal Artichokes Stuffed with Goat Cheese and Tapenade
June 18, 2018
Artichokes Stuffed with Goat Cheese and Tapenade. The combination of fresh artichokes, goat cheese and tapenade translate into "Provence in a bite" to be enjoyed with some chilled rosé.…
No Comment