Food, Fun and Fabulous 24
yield: 1 log
Goat Cheese Logs with Toppings
8 ounces goat cheese (chevre)
4 ounces cream cheese
In mixer with paddle attachment, combine goat
and cream cheeses and beat until well blended,
3-4 minutes. Place cheese mixture on plastic
wrap and roll tightly into a log approximately 2
inches in diameter and 6 inches in length. Serve
with tomato and oil topping or rolled in dried
cranberry and nut topping.
Always keep a goat cheese log on hand. In summertime, just
chop fresh tomatoes and fresh basil and then top with a
drizzle of extra virgin olive oil and freshly cracked pepper.
Serve with water crackers or sliced crostini.
Goat Cheese Logs
ΒΌ cup dry sundried tomatoes
5-6 whole garlic cloves, peeled
1-2 sprigs fresh rosemary (plus 2-3 sprigs for
garnish)
1 cup olive oil (or blended oil)
Pesto Mixture (page 46)
In small sauce pan on medium heat, cook
garlic cloves in oil. Be careful not to burn
garlic. Cook garlic until golden brown, 15-20
minutes. Take pan off stove and allow to cool
completely. In an air-tight container, pour olive
oil with garlic over tomatoes and rosemary. Store
in refrigerator. After a couple of days, remove
rosemary as it will become brown. The flavor will
be infused within the oil. To serve: spoon a small
amount of tomatoes and garlic over goat cheese
log and serve with choice of crackers. Garnish
with fresh rosemary sprigs.
Tomato and Olive Oil Topping
