Italian Goat Cheese


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Soft-Ripened Cheeses
1/4 cup fresh basil leaves, chopped
2 Tbsp. fresh oregano leaves, chopped
1/4 cup extra virgin olive oil
1/8 tsp. coarsely ground black pepper
1/2 cup sun-dried tomatoes, minced
1/4 cup toasted pignoli (pine nuts)
1 log (10.5 oz.) Ile de France® La Bûchette goat cheese


In a small bowl, combine chopped herbs, olive oil and pepper.

Pour the mixture onto the bottom of a serving platter to create a “pool.” Set aside.

Meanwhile, lay a large sheet of wax paper onto a flat surface. In the center, mix together the sun-dried tomatoes and pine nuts.

Spread the mixture out in a 7” x 6” rectangle.

Place the goat cheese in the center, and use the wax paper to roll the goat cheese log in the tomato mixture until fully coated.

Place thegoat cheese in the center of the prepared platter, and serve with crostini.

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