Tuesday, April 6, 2010


I love this hors d'eouver...so very flavorful and unbelievably easy and quick to make. You can make it the day ahead. While you can make it in a log (photo), I like to make them in individual serving balls atop a crostini. You can even bake off the crostini the day ahead and store in a tupperware container at room temperature. If you have a food processor this recipe could be even easier. You need to use fresh herbs for this not dried.
12 oz goat cheese
1 tsp fresh basil minced
3 tbl fresh italian parsley minced
2 tsp fresh rosemary minced
3 tsp fresh thyme minced
1 tsp lemon zest
1/4 tsp salt
1-1/2 tsp fresh cracked pepper
5 tbl extra virgin olive oil
1 baquette
Mix together the herbs, salt, pepper and zest. Use a melon baller or a tsp and form cheese into small balls. Roll the balls in the herb mixture and arrange on a platter. Sprinkle the balls with 2 tbl olive oil and refrigerate. If you like a more lemony flavor, use a lemon flavored olive oil or squeeze a bit of lemon juice on top as well. Nice to garnish the plate with some fresh sprigs of the same herbs.
For the crostini, slice the bread, drizzle with 3 tbl olive oil and bake in a 375 degree oven until golden.
So simple, flavorful and makes a great presentation.

No comments:

Post a Comment