I recognized this formula in Ina Garten's new cookbook-Cooking for Jeffery and promptly thought of my mother. My mother adores Ina and she likewise has a fundamentally the same as hors d'oeuvre in her own collection. She serves her Herbed Goat Cheese with a crostini and we as a whole plooooooow through it.
However, I figure my mother's variant may be warmed and there's garlic in it? I'm not sure.The goat cheddar is delicate. The herbs are new. The crushed peppercorn is my preferred part. Pause. It's most likely the bread and how it gets somewhat slick.
- 8 oz. goat cheese, cut into 1/4 inch discs
- extra virgin olive oil (enough to fill your container)
- minced fresh dill
- julienned fresh basil
- crushed red pepper flakes
- kosher salt
- 1 tablespoon cracked peppercorns
- Line the container your jar/container with a thin layer of olive oil. Nestle a layer of the sliced goat cheese in the oiled container. Top with half of the fresh dill and basil followed by a good sprinkle of salt and cracked peppercorns. Drizzle with olive oil and continue with another layer of cheese and herbs. Cover and set aside, at room temperature for an hour or refridgerate for up to 24 hours. Serve at room temeprature with bread or crackers.
0 Comments