Roasted Goat Cheese with Honey and Basil
Jim Tuttle - Mount Dora Historic Inn
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
- 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.
- Slice the very cold cheese in to 8 rounds--wet your knife with water or lightly spray with pam before each slice
- Arrange them on a lightly Pammed (the non-stick spray, not the person) baking sheet.
- Roast under a preheated broiler until lightly browned.
- Plate your rounds on appetizer-sized plates
- Whisk your honey mixture briskly to combine ingredients and drizzle a tsp over each cheese round
- Serve at once and enjoy!
- Finally, prepare yourself for praises