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Posts Tagged ‘goat cheese’

I love a good Insalata Caprese; succulent mozzarella, vibrant tomatoes and fresh basil with a drizzle of fruity olive oil. However, tomatoes this time of year certainly aren’t from Jersey—unless they’re Newark’s finest. Plus, floods inundated basil fields all over the country, and I don’t want my basil grown in a test tube. Therefore, I replaced mozzarella with goat cheese, tomatoes with marinated beets, and basil with sage, to make a crostini that screams Caprese without compromising flavor.


Ingredients (Makes approximately hors d’oeuvres)

I finally found a measurement style that GW students can relate to

  • 2 shots of olive oil
  • 1 shot of balsamic vinegar
  • Juice of 1 lime
  • Agave nectar to taste
  • Pinch of cinnamon
  • Salt and pepper
  • French Baguette
  • Long stick of goat cheese
  • Fresh Sage

Scott’s Steps:

In a small bowl, whisk together the olive oil, balsamic vinegar, lime juice, agave nectar, cinnamon, salt and pepper. Slice the beets and allow them to marinate for at least 1 hour.

Slice a French baguette into thin, 1/8 in. slices. Arrange on a foiled sheet pan in an even layer and brush/drizzle on olive oil. Lightly sprinkle with salt and bake at 325° until they are crunchy.

To assemble, slice thick slabs of goat cheese and place on each crostini, resting one beet slice on top with a sage-leaf garnish.

The goat cheese has an unparalleled, rich creaminess and a tang that is complemented by the sweetness of the marinated beets. The lime and balsamic brighten the mellow flavor of the beets while the cinnamon adds a subtle complexity. Finally, the sage leaf provides and earthy aroma and an amazing sweet-savory flavor that ties everything together.

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This salad was the second appetizer in our Sophisticated Soirée. I founds the combination of goat cheese, honey and thyme in another recipe. I decided to use the flavors in my own appetizer, involving puff pastry. This recipe couldn’t be easier and it apparently even sounds good when spoken. I guess titles are important parts of Dishes. I could have called them Cheesy Honey and Herb Pastry Discs. I guess that sounds a little less enticing.

  • I bought pre-made puff pastry. It came in a package of two. Allow it to thaw (it comes frozen) for 10 to 15 minutes or until it becomes malleable. Roll it with a rolling pin, on a well-floured surface, until it is even. I bought spreadable goat cheese that came in a fist-sized container and slathered it on. I suggest buying another container for two sheets of puff pastry.
  • Slather on a generous layer, covering the entire sheet. Drizzle liberally with honey and sprinkle with thyme leaves. Roll the puff pastry, forming a log, and chill in the freezer for 10 minutes.
  • Remove it from the freezer and cut into 1/2 inch slices. Let the slices sit for about ten minutes and preheat the oven on 375°. Cook until golden brown and puffy. Try one. If it’s doughy, keep it in longer.

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