Oct 082013

Roasted Goat Cheese with Honey and Basil
Recipe type: Appetizer
This is a great appetizer recipe for any occasion; even if it’s just you, a loved-one and a bottle of wine. Throw in a little Miles Davis and I am there! These small rounds of cheese are oven-roasted, glazed with honey; and then scented with sweet basil. Of course, a little white pepper to punch it up a bit. Finally, the balsamic vinegar adds a little acidity to round out this dish, which of course, offers a variety of pairings with wine—my choice here (with the balsamic vinegar) is Pinot Grigio; without the balsamic, I would go with a Chardonnay (my preference would be Pahlmeyer 2005, if you can find it. If not a 2009 will do nicely).
  • 8 ounces of quality goat cheese (freeze for 20 minutes prior to use), if you can get past the molded rind I recommend the Bonde de Gatine cheese
  • ⅓ cup of pure honey
  • 2 tbsp of chopped, fresh Basil
  • ¼ teaspoon fresh ground white pepper—this is a non-inflammatory option for pepper
  1. In a small bowl combine your chopped basil, honey and white pepper. If you are using balsamic vinegar add 2, tsp and whisk to blend. Allow to marry (a formal union; and sometimes informal) for at least 1 hour prior to use.
  2. Slice the very cold cheese in to 8 rounds--wet your knife with water or lightly spray with pam before each slice
  3. Arrange them on a lightly Pammed (the non-stick spray, not the person) baking sheet.
  4. Roast under a preheated broiler until lightly browned.
  5. Plate your rounds on appetizer-sized plates
  6. Whisk your honey mixture briskly to combine ingredients and drizzle a tsp over each cheese round
  7. Serve at once and enjoy!
  8. Finally, prepare yourself for praises


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