Prepare a nice warm and cheesy winter dish for dinner this evening with a quick and easy recipe. Ryan Jackson, executive chef at Blackhawk Grille in Danville shows us how to make an oven-baked goat cheese appetizer.
Blackhawk Grille: www.blackhawkgrille.com
Oven Baked Goat Cheese Appetizer
Executive Chef Ryan Jackson
(Serves 8)
Ingredients:
1 pound soft goat cheese
1/2 extra virgin olive oil
1/8 cup 25 year old balsamic vinegar
24 each sourdough baguette, toasted
Method:
Preheat oven to 400 degrees. Shape the goat cheese into a two inch diameter by six inch in length cylinder. Place the goat cheese in a 5x8 oven proof baking dish. Pour the olive oil around the goat cheese in the baking dish. Place the herb mix (see attached recipe) in the olive oil. Bake in the oven for five minutes or until the herbs bubble and become fragrant. Remove from the oven and pour the balsamic vinegar onto the olive oil. Place the olive tapenade (see attached recipe) on the goat cheese. Garnish with the baguette slices.
Garden Herb Mix
Yield: 3/8 cup
Ingredients:
1/4 cup Italian Parsley, picked, leaves only
1/8 cup thyme, picked, leaves only
1 tablespoon lavender, picked, leaves only
1 tablespoon rosemary, picked, leaves only
Method:
Combine all ingredients and mix well.
Olive Tapenade
Yield: ½ cup
Ingredients:
1/3 cup Nicoise Olives, pitted and chopped fine
1/8 cup Picholine Olives, pitted and chopped fine
1/4 tablespoon shallot, minced
1/8 tablespoon garlic, minced
1/8 tablespoon capers, minced
1/8 teaspoon chile flakes
1/16 teaspoon orange zest, minced
1/16 teaspoon Grand Marnier
1/16 cup Extra Virgin Olive Oil
Salt and Black Pepper to taste
Method:
Combine all ingredients in a bowl and mix well.
