Marinated Goat Cheese Appetizer

 

Marinated Goat Cheese     Easy Peasy!

Marinated goat cheese with olive oil, thyme, and a bit of spice is one
of the easiest and most crowd-pleasing appetizers we know.  Serves 8
Ingredients
1 8- ounce (227-gram) log fresh goat cheese (chèvre)
¼ cup (60 ml) extra-virgin olive oil
2 teaspoons picked fresh thyme leaves
½ teaspoon red pepper flakes
1 teaspoon flaky sea salt, such as Maldon salt
¼ teaspoon freshly ground black pepper

Directions
Place the goat cheese in a small, shallow serving dish (or cut it in half and place it in two dishes).

Pour the olive oil overtop, and then sprinkle the goat cheese with the thyme, red pepper flakes, salt, and black pepper.

Leave to rest, covered with plastic wrap, for at least 30 minutes.
Serve with crackers or toasted slices of baguette.

Notes
Fresh goat cheese (also called chèvre) is creamy, tangy, and savory. 

It’s so good on its own that marinating it is almost ridiculous — in the best possible way.
Use a good-quality extra-virgin olive oil, since you’ll really taste it.

Simple crackers and/or toasted baguette make a great accompaniment. Apple and pear slices would work well, too.
Chèvre plays well with a wide variety of flavors. Instead of (or in addition to) thyme, try: basil, chervil, chives, fennel seeds, garlic, lemon zest, mint, scallions, parsley, rosemary, sage, or tarragon. Spice blends like herbes de Provence, za’atar, or dukkah would be great. Beyond herbs, other great additions include chopped almonds, pistachios, walnuts, or pecans, a drizzle of honey, chopped olives, chopped dried apricots or cherries.
Prep this dish up to 24 hours in advance right in the serving dish, cover tightly and refrigerate if you’ll be keeping it for more than an hour or two. Pull it out of the fridge at least 30 minutes before serving.

SAVE

Ingredients

• ▢ 1 8- ounce (227-gram) log fresh goat cheese (chèvre)
• ▢ ¼ cup (60 ml) extra-virgin olive oil
• ▢ 2 teaspoons picked fresh thyme leaves
• ▢ ½ teaspoon red pepper flakes
• ▢ 1 teaspoon flaky sea salt, such as Maldon salt
• ▢ ¼ teaspoon freshly ground black pepper

Instructions 

• Place the goat cheese in a small, shallow serving dish (or cut it in half and place it in two dishes).
• Pour the olive oil overtop, and then sprinkle the goat cheese with the thyme, red pepper flakes, salt, and black pepper.
• Leave to rest, covered with plastic wrap, for at least 30 minutes.
• Serve with crackers or toasted slices of baguette.

Notes

1. Fresh goat cheese (also called chèvre) is creamy, tangy, and savory. It’s so good on its own that marinating it is almost ridiculous — in the best possible way.
2. Use a good-quality extra-virgin olive oil, since you’ll really taste it.
3. Simple crackers and/or toasted baguette make a great accompaniment. Apple and pear slices would work well, too.
4. Chèvre plays well with a wide variety of flavors. Instead of (or in addition to) thyme, try: basil, chervil, chives, fennel seeds, garlic, lemon zest, mint, scallions, parsley, rosemary, sage, or tarragon. Spice blends like herbes de Provence, za’atar, or dukkah would be great. Beyond herbs, other great additions include chopped almonds, pistachios, walnuts, or pecans, a drizzle of honey, chopped olives, chopped dried apricots or cherries.
5. Prep this dish up to 24 hours in advance right in the serving dish, cover tightly and refrigerate if you’ll be keeping it for more than an hour or two. Pull it out of the fridge at least 30 minutes before serving.

I first published this recipe here in 2010, adapted from Joy of Cooking. I’ve updated the post for clarity, but the recipe remains the same.

Chive Blossom Salt

 

Chive Blossom Salt

This herb salt transforms spring’s first delicate herb shoots into the ultimate seasonal seasoning. Unlike dried herb mixes, this cooked salt creates a cohesive spring flavor where each ingredient shines yet blends harmoniously. Use it to sprinkle over spring favorites like morels, sweet peas, lamb, eggs and asparagus.

Note:  The chopping and prep of herbs is time consuming.

Ingredients:
½ cup chive blossom flowers
¼ cup finely chopped parsley leaves
¼ cup finely chopped mint leaves
¼ cup finely sliced chives
¼ cup finely chopped fennel fronds
2 tablespoons lemon zest
2 teaspoons Aleppo or cayenne pepper
2 teaspoons mixed-color crushed peppercorns
1½ cups Maldon flake salt

Directions:

Preheat oven to 225°F.                                                                             

Combine herbs, zest, and spices in a medium bowl. Gently fold in salt until well mixed, using your fingers to incorporate thoroughly. 

Spread mixture evenly on two parchment-lined baking sheets. Bake 20–25 minutes, until herbs have lost most moisture but remain greenish. Let cool. 

Store in a covered container for several weeks. Makes about 2 cups.

Rosemary Phyllo Crackers With Warmed Burrata

Rosemary Phyllo Crackers with Warmed Burrata

Rethink the beloved baked brie and serve a creamy burrata with phyllo crackers for spreading instead. This luscious, rich and milky cheese smeared over pastry bites is every bit as satisfying.       Makes 6 to 8 appetizer servings.

Ingredients                                                                                   4 defrosted Phyllo Sheets

2tablespoons unsalted butter, divided                                                           2 teaspoons finely chopped rosemary, plus sprigs for garnish

1/4 teaspoon salt

8 ounces burrata cheese, drained
1 - 2 teaspoons warmed honey
flaky sea salt

Directions:

Preheat oven to 375°F (191°C).

Dampen a clean dishcloth. Lay out one piece of phyllo on a very           large baking sheet. Cover remaining phyllo with damp dishcloth. Evenly brush about 1 1/2 tsp (7 mL) butter over phyllo sheet. Repeat with another phyllo sheet. Sprinkle with half of rosemary and pinches of salt. Repeat with two more layers of phyllo, brushing them with remaining butter. Sprinkle with remaining rosemary and salt.

Using a very sharp knife or pizza cutter, slice stack of phyllo diagonally into strips about 1 1/2 inches (4 cm) wide. Slice diagonally across original cuts to make diamond-shaped strips that are roughly 3 inches (7.5 cm) long, as much as possible. Some pieces will be shorter, and there will be some uneven shapes, which is fine. Separate slightly. You should have about 24 pieces.

Watching carefully, bake in centre of preheated oven until lightly golden, about 5 to 6 minutes.

Meanwhile, place burrata in a bowl of warm water for 10 minutes, while phyllo crackers are baking. If, for any reason, your burrata has been pierced, simply bring to room temperature on its own without 

the water bath. You don’t want to risk losing any of the creamy inside.

Just before serving, carefully drain burrata and pat dry with paper towels. Set in the centre of a large serving platter. Arrange phyllo shards alongside. Drizzle burrata with honey and sprinkle with salt. Garnish the serving platter with sprigs of rosemary, if you like.

TIP Got some phyllo in the fridge? These crackers are a great way   to use up leftovers. If making crackers ahead, they will keep well, loosely covered, for up to 6 hours..

Makes 6 to 8 appetizer servings. Serve with Pinot Grigio Wine

Scallop Tiradito

                                

Scallop Tiradito

Preservative-free scallops are sweeter and more flavourful than “wet” (aka “preserved”) scallops and are the only kind you should eat raw. A good fishmonger should have these available—ask for “dry-pack” scallops, and yes, it’s totally ok to buy them frozen if that’s what they’ve got. They should be ivory-coloured instead of white, and, if fresh, sticky (not slippery) and smelling of the sea. Once you’ve scored them you’re done with the hard work. This beauty takes seconds to make and is perfect ice-cold-beer food. For the ginger juice, squeeze grated ginger between your fingertips over a measuring spoon—keep the juice and discard the pulp.    
Ingredients:
1/2 habanero pepper, ribs and seeds removed
1 tsp (5 mL) chopped garlic
Pinch fine sea salt
2 tsp (10 mL) ginger juice (see note above)
Juice of 1 large chilled lemon, strained
Juice of 2 chilled limes, strained
6 large dry-pack scallops, chilled (see note above)
1 mini cucumber, sliced very thinly
2 tsp (10 mL) extra virgin olive oil
2 chilled passion fruit, halved
Maldon salt
Small handful cilantro leaves
Plantain chips to serve 

Directions:

Place a lipped plate or platter in the fridge while you’re doing your prep.

Combine the habanero and garlic on a cutting board and finely chop. Add a pinch of salt and work mixture into a smooth paste by smashing and dragging it against cutting board with the side of your chef’s knife. Add this to a small bowl along with ginger juice, lemon and lime juices. Put bowl in fridge and take out platter.

Cut each scallop into four thin coins. Arrange on platter along with cucumber slices. Pour lemon Citra hops deliver bright notes of lemon zest and a gentle bitterness to this pale ale, just right for balancing the light sweetness of the scallops. juice mixture over and drizzle with olive oil. Spoon passionfruit pulp overtop, season with Maldon salt, and scatter with cilantro. Serve with plantain chips while the scallops and dressing are still nice and cold.  Serves 4 to 6

Bacon Wrapped Figs

Ingredients

• 8 slices thick-cut bacon, cut in half
• 8 firm, ripe fresh figs, halved lengthwise
• 6 ounces (170g) creamy blue cheese, crumbled (see note)
• 1/2 cup (120ml) bourbon
• 3/4 cup (6 ounces/170g) unsalted butter
• 3/4 lightly packed cup light brown sugar (6 ounces/170g)
• Flaky salt, such as Maldon, for sprinkling (optional)

Directions

1. 1.
   Preheat the broiler and set oven rack in top position. Line a rimmed baking sheet with aluminum foil.
2. 2.
   In a large skillet over medium heat, cook bacon until most of the fat has rendered but the bacon is still pliable. Transfer the bacon to a paper towel–lined plate to absorb excess grease. Set aside.
3. 3.
   Using a melon baller or small spoon, scoop out the center of each halved fig. Fill each hollowed fig half with blue cheese. 
4. 4.
   Wrap a half-strip of bacon around each filled fig half and secure with toothpicks. Place, cut side up, on the prepared baking sheet. 
5. 5.
   In a medium saucepan, cook bourbon over medium heat until reduced by half. Whisk in the butter and brown sugar until butter is melted and brown sugar is dissolved. Continue to cook, whisking occasionally, until sauce is thick enough to coat the back of a spoon.
6. 6.
   Using a pastry brush, brush bourbon glaze all over the top side of each bacon-wrapped fig. Broil until the bacon has browned, about 4 minutes. Sprinkle lightly with coarse sea salt, if desired, and serve warm.