Herbed Goat Cheese or with Peppercorns for Relaxed Entertaining
Entertaining 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
- 4 oz Log Fresh Goat Cheese chilled
- 1/2 cup (mixture) Chopped Herbs chives, basil, thyme, marjoram, oregano, mint, myrtle, tarragon
- zest from 1/2 lemon finely grated
- pinch Black pepper freshly ground
- pinch Salt
- 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.