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Italian Goat Cheese
Tangy Ile de France® goat
cheese gets dressed up Italian style for the holidays. This appetizer-in-a-flash tastes as impressive as it looks
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Ingredients:
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 |
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Directions:
- 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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