Goat Cheeses
Goat Cheeses
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La Belle Cuisine - More Appetizer Recipes

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Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."


Two Goat Cheese Appetizers



Gourmet cheeses on sale now at igourmet

“How can you be expected to govern a country
that has 246 kinds of cheese?”

~ Charles de Gaulle

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Fresh Goat's Cheese, Figs, Oil and Rose Wine from Provence
Fresh Goat's Cheese, Figs, Oil
and Rose Wine from Provence

Jocelyn Demeurs
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French Goat Cheese on Wooden Table, Clos Des Iles, Le Brusc, Cote d'Azur, Var, France
French Goat Cheese on Wooden Table, Clos des Iles, Le Brusc, Cote d'Azur, Var, France
Per Karlsson
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La Belle Cuisine


Goat Cheese with Herbed Olive Oil

Gourmet Archives

1 small bay leaf
4 garlic cloves, cut into thin slivers
1 tablespoon fresh rosemary leaves
1/4 teaspoon coriander seeds, crushed lightly
1/4 teaspoon fennel seeds, crushed lightly
10 whole black peppercorns
1/4 teaspoon dried thyme leaves, crumbled
1/4 cup extra-virgin olive oil
1/2 pound log of soft mild goat cheese,
such as Montrachet, cut into 8 pieces
Toasted French or Italian bread

 In a small saucepan simmer bay leaf, garlic, rosemary, coriander seeds, fennel seeds, peppercorns and thyme in oil for 5 minutes. Arrange goat cheese on a platter and spoon oil mixture over. Serve goat cheese with toasted bread. Serves 4 to 6.


Goat Cheese with Bell Pepper Dressing
Bon Appetit March 1996

Bon Appetit - One Year Subscription

This is very easy to prepare, but it makes
an elegant addition to any party.

4 tablespoons olive oil
cup diced green bell pepper
cup diced red bell pepper
cup diced yellow bell pepper
4 large garlic cloves, thinly sliced
2 teaspoons chopped fresh rosemary, or
1/2 teaspoon dried
teaspoon coriander seeds, crushed
teaspoons fennel seeds, crushed
teaspoons ground pepper
teaspoons dried thyme
1 bay leaf
8 ounces chilled goat cheese (such
as Montrachet), cut into 8 slices
2 tablespoon toasted pine nuts
Baguette slices, toasted

Heat 1 tablespoon oil in heavy medium skillet over medium heat. Add
all bell peppers and sauté until tender, about 5 minutes. Reduce heat to
medium-low. Add garlic, rosemary, coriander, fennel, pepper, thyme,
bay leaf and remaining 3 tablespoons olive oil. Simmer the mixture 5
minutes, to blend flavors. Remove from heat. Season to taste with salt.
Cool to room temperature.
Arrange goat cheese on platter. Spoon dressing over. Let stand at room temperature 1 hour. Sprinkle with pine nuts and serve with baguette
Serves 4.

Featured Archive Recipes:
Eggplant, Roasted Pepper, and Goat
Cheese Terrine with Parsley Sauce

Leek, Bacon and Goat Cheese
Polenta Torte

Leek, Fennel, and Goat Cheese
Stuffed Mushrooms

Roasted-Vegetable and
Goat-Cheese Terrine

Summer Fruit Filled with Goat
Cheese and Walnuts

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