Cheese is such a uniting factor at parties and get-togethers. Maybe not everyone is an olive person, or a fan of mystery dip. But cheese-we can all gather ‘round a cheese plate and be happy. To me, the queen of cheese plates is goat cheese. There are so, so many ways you can gussy-up goat cheese. It’s delicious on its own, but also happens to be the perfect canvas for sweet and savory. I love a goat cheese with blueberries or cranberries or lemon. Drizzle some honey and you’re golden (literally!) Add a pepper jelly or pesto. The possibilities really are endless.
Today, I’m sharing a savory goat cheese with you. One that will hopefully keep you warm throughout this endless drizzle of cold and rain. At least, here in Nashville that’s what winter has been like. Hopefully it’s been nicer where you are! This goat cheese is so easy. You cut up a couple things, throw em’ in a pan with olive oil, get them crispy and crunchy, and you pour that on your cheese. That’s it! I’m also a big fan of scoring the cheese. This helps ensure that every tasty bite has some crispy crunchy goodness.
Your guests (or just you, I’m not judging, I’ve been known to eat cheese for dinner...alone) will be impressed. Serve it with some crackers or bread and you will have some very happy guests, and taste buds.
Ingredients
10 oz. goat cheese log
⅓ cup olive oil
4 green onions
2 cloves garlic
1 tsp red pepper flakes
Kosher salt
Wash and slice the white and light green parts of the green onions in very thin, small pieces. Chop up your garlic cloves into very small pieces.
Put a small pan on medium, and add in the olive oil. Add the onions, garlic, red pepper flakes, and a pinch of kosher salt. Saute until the onions and garlic are crisped up, 6-8 minutes.
Score the goat cheese in four or five ways, criss crossing. This way, when you pour the olive oil mixture on top it has a chance to really get in there.
Pour the olive oil mixture on top of the cheese, and serve warm with crackers or bread. (Or both!)
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