Whipped Goat Cheese & Toast
Baguette, either rye bread or some
sort of sourdough French loaf
Slice it, drizzle in olive oil and bake for
about 10 minutes at 350 until it just barely starts to get crispy
Goat Cheese: One small package
Add to a small blender or
food processor
Add a drizzle of heavy cream, approximately 2 tbsp (start small and add more, if needed, for a creamier texture)
Whip until creamy
When easily spreadable, put mixture into a small mason jar and top with honey, sea salt, and a
bit of rosemary.
Serve with warm toast.
Think Outside the Box:
Substitute honey, sea salt, and rosemary for jam/preserves
No toast, no problem:
Add to medjool dates and top with pine nuts. Bake 10 minutes at 375 degrees F (190 Celsius) and serve with sea salt, pepper, and a bit of olive oil.
Add to scrambled eggs.
Add to mushrooms: Toss mushrooms with olive oil and rosemary leaves and season with salt and pepper. Transfer to baking sheet, rounded side up and roast for approximately 30 minutes or until tender and browned around the edges. Cool slightly, turn over and add whipped goat cheese topping with toasted bread crumbs, or not.
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