Herbed Goat Cheese
- 1/3 cup chopped fresh basil
- 1 teaspoon grated lemon rind
- 2 tablespoons fresh lemon juice
- 1 tablespoon extravirgin olive oil
- 2 teaspoons chopped fresh oregano
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 garlic cloves, minced
- 1 (3-ounce) package goat cheese
- 1 (8-ounce) French baguette, cut into 16 slices, toasted
- Combine first 8 ingredients in a small bowl, stirring well. Coat cheese evenly with basil mixture, pressing gently to adhere. Cover and refrigerate at least 2 hours. Serve cheese with baguette slices.
- Wine note: This menu boasts bright, acidic flavors and fresh herbs in both the Herbed Goat Cheese and the Lemon-Parsley Pesto, so you'll want a high-acid white that won't go flat against these zippy flavors. Try a Vermentino, made from an Italian grape of the same name found in Liguria and Tuscany. Campo al Mare Vermentino 2005 ($17) has melon and peach flavors delicate enough for goat cheese with an herbal, sagelike edge of its own. --Jeffery Lindenmuth
fresh basil, lemon rind, lemon juice, extravirgin olive oil, fresh oregano, salt, freshly ground black pepper, garlic, goat cheese
Taken from www.myrecipes.com/recipe/herbed-goat-cheese (may not work)