Goat Cheese Appetizer
From Just Simply Cuisine.
- Terry
INGREDIENTS
- goat cheese log
- extra virgin olive oil (a light and delicate one)
- cracked white pepper
- garlic, minced
- jalapeno pepper, seeded, deveined and minced
- medley of wild mushrooms, chopped into bite-size pieces
- fresh rosemary
- dried chile peppers
- sundried tomatoes, slivered and with oil reserved
- fresh baby spinach, moistened
- grape tomatoes, halved lengthwise
- fresh basil leaves, small in size
- ½ cup balsamic vinegar
- sea salt
INSTRUCTIONS
Preheat oven to 200° to 250°. Place goat cheese log on serving platter and place in preheated oven for about 20 minutes or until warmed through.
In a small saucepan over medium flame, heat about one half cup of balsamic vinegar until reduced by half or until it reaches a syrup-like consistency, about 3-5 minutes. Set aside.
On a high flame, heat a couple tablespoons of olive oil in a medium-large pan. Add the chopped mushrooms, sear until well-browned and then season with lots of salt.
Turn down the flame to medium and add the slivered sun-dried tomatoes, minced galic and jalapeno. Heat through but make sure you do not burn! Next add a couple handfuls of spinach and a few fresh basil leaves and toss with tongs until wilted. Lastly, add the grape tomato halves and warm for 1 minute or so.
Remove cheese from oven and top with spinach mixture. Drizzle entire platter and cheese with olive oil, reserved sun-dried tomato oil and the reduced balsamic vinegar. Season with salt and cracked white pepper. Sprinkle with red pepper flakes if desired. Place a few whole dried chiles and a rosemary sprig on platter for garnish.
Serve immediately with crostini, sliced ciabatta or plain crackers. Small plates, forks and a large serving spoon work best here.