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Saturday, May 28, 2011

Goat cheese rolled in fresh herbs,classy.

Even classier.
So not classy.
  So last Tuesday we had some friends over for dinner,our first dinner guests in our new house. Hooray for gettin' back in the game.We had a really nice menu filled with slow-cooked pork chops,fried polenta cakes,a mixed greens salad with homemade vinaigrette,a big crusty,buttered loaf of French bread and for dessert bread pudding and vanilla ice cream. 
Good gravy it was good.
   And it felt good to get back in the groove of entertaining and preparing for big meals with pretty flower arrangements and frilly table linens.
It's just how I roll.
   On the other hand getting ready for that kind of meal and doing all the meal prep ahead (yes I know it pays off at meal time) can wear a girl out.
    The appetizer that we served our classy dinner guests was so good and SO SIMPLE. Simple is good. I had some appetizer options in mind but after seeing the folks from the Viking Cooking School in Greenwood,Mississippi serve up goat cheese rolled in fresh herbs I knew that that was the appetizer I wanted to serve our dinner guests.And I already had the crackers in the pantry to serve alongside this tasty goat cheese,how easy was this going to be? 

        Here is that simple,rich,tangy and earthy (all at the same time,it's magic!) goat cheese rolled in fresh herbs and drizzled with extra-virgin olive oil.
Mmmmm tasty. And not hard. This is perfect for the holiday weekend that is now in progress...or really upcoming summer cocktail party or heck if you're invited to our new house for dinner! I would not turn my nose up at this one,nope it's more than welcome.
Until the next dinner party,here's the low down on this wonderful appetizer:
Goat Cheese Rolled in Fresh Herbs
1 log of goat cheese 
(found in the specialty cheese section at the grocery store)
1/2 cup of chopped fresh herbs (I used fresh parsley,thyme,dill and rosemary.)
1/2 - 1 tsp of Paula's House Seasoning or
1/4 tsp salt,1/4tsp gr. black pepper and 1/4 tsp garlic powder
extra-virgin olive oil
crackers to serve
1. Before you chop the herbs,place the goat cheese in the freezer for about 10 minutes,this gets the goat cheese a bit more solid and as it sits out on the serving dish it will soften up. But if you don't chill it for just a second,as you roll it in the herbs the heat of your hands will soften it. You could have a mess on your hands.
2.So while the cheese chills,put all your herbs in a pile on the cutting board. Chop all of them together and put in a small bowl. Toss with the Paula's House Seasoning or the salt,black pepper and garlic powder.
3. Take the goat cheese out of the fridge and unwrap it. Spread your herb mixture on the cutting board and roll the log of goat cheese in the herbs. Coat it good and gently press them into the cheese.
4. Now you can serve it immediately drizzled with olive oil on a lovely serving dish or put it on a plate,wrap the plate in plastic wrap and it will stay good for up to one day in the fridge. (in other words, you can make this one day ahead of time) ENJOY!

1 comment:

  1. Great suggestion to chill the cheese before rolling!