Goat Cheeses
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La Belle Cuisine - More Appetizer Recipes

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Fine Cuisine with Art Infusion

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Two Goat Cheese Appetizers

 

 

 Stinky Cheeses For Sumer

“How can you be expected to govern a country
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  Richard Boyer - Peppers
Peppers
Richard Boyer
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Goat Cheese with Herbed Olive Oil
Gourmet Archives

1 small bay leaf
4 garlic cloves, cut into thin slivers
1 tablespoon fresh rosemary leaves
1/4 teaspoon coriander seeds, crushed lightly
1/4 teaspoon fennel seeds, crushed lightly
10 whole black peppercorns
1/4 teaspoon dried thyme leaves, crumbled
1/4 cup extra-virgin olive oil
1/2 pound log of soft mild goat cheese,
such as Montrachet, cut into 8 pieces
Toasted French or Italian bread

 In a small saucepan simmer bay leaf, garlic, rosemary, coriander seeds, fennel seeds, peppercorns and thyme in oil for 5 minutes. Arrange goat cheese on a platter and spoon oil mixture over. Serve goat cheese with toasted bread. Serves 4 to 6.
 

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Goat Cheese with Bell Pepper Dressing
Bon Appetit March 1996
 The Bon Appetit Cookbook icon 

This is very easy to prepare, but it makes
an elegant addition to any party.

4 tablespoons olive oil
3 cup diced green bell pepper
3 cup diced red bell pepper
3 cup diced yellow bell pepper
4 large garlic cloves, thinly sliced
2 teaspoons chopped fresh rosemary, or
1/2 teaspoon dried
1 teaspoon coriander seeds, crushed
3 teaspoons fennel seeds, crushed
3 teaspoons ground pepper
3 teaspoons dried thyme
1 bay leaf
8 ounces chilled goat cheese (such
as Montrachet), cut into 8 slices
2 tablespoon toasted pine nuts
Baguette slices, toasted

Heat 1 tablespoon oil in heavy medium skillet over medium heat. Add
all bell peppers and sauté until tender, about 5 minutes. Reduce heat to
medium-low. Add garlic, rosemary, coriander, fennel, pepper, thyme,
bay leaf and remaining 3 tablespoons olive oil. Simmer the mixture 5
minutes, to blend flavors. Remove from heat. Season to taste with salt.
Cool to room temperature.
Arrange goat cheese on platter. Spoon dressing over. Let stand at room temperature 1 hour. Sprinkle with pine nuts and serve with baguette
slices. Serves 4.
 

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