Appetizer David Scott Allen Provencal Recipes Taste: Food & Drink

Herbed Goat Cheese or with Peppercorns for Relaxed Entertaining

Name: Herbed Goat Cheese
Total time: 15 min
Yield: 6 people
Ingredients: 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

David Scott Allen — October 3, 2017

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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

This recipe is super easy to make, and you can vary the flavours slightly each time depending which herbs are in season.

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.

CourseAppetizer
CuisineFrench, Provencal

Servings	Prep Time
6people	15minutes

Servings	Prep Time
6people	15minutes

Ingredients

4oz Log Fresh Goat Cheesechilled
1/2cup (mixture) Chopped Herbschives, basil, thyme, marjoram, oregano, mint, myrtle, tarragon
zest from 1/2 lemonfinely grated
pinch Black pepperfreshly 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.

Recipe Notes

Peppercorn version:

Please share this with friends and family.

Tags:Goat Cheese,Herbs,Peppercorns

David Scott Allen

David Scott Allen is the author, photographer, and cook behind Cocoa & Lavender, a weekly food blog based in Tucson, Arizona. Passionate about travel, he especially enjoys eating traditional foods and learning local customs, whether in the United States or around the globe.

David's first trip to France took place when he was 14, and he returned as often as possible thereafter. However, it wasn't until his 50th birthday that he finally made it south to Provence. The beauty, history, charm, warmth, cuisine, and - of course - the rosé wines captured his heart. He shares his Provençal recipes here on Perfectly Provence, and his food and wine pairings monthly on the Provence WineZine.

David is a firm believer that sharing a meal with friends around the table is one of life's greatest pleasures. And if it happens to be in Provence, all the better!