Five Pounds, Part 2.

Triscuits; if it doesn’t fit on top, it’s too much.  Please don’t use dried, fresh works best here.

Herb Goat Cheese

6-8 oz goat cheese (log), sliced into small pieces.

1 head of garlic, roasted, cooled and skins
discarded and mashed.

2 sprigs rosemary, chopped or left whole
(depending on preference)

½ tsp. kosher salt

1 tsp. fresh ground pepper (coarse)

1 piece preserved lemon peel (optional)

Olive oil

In a container that can be covered tightly and refrigerated,
combine all ingredients except for olive oil.
Pour enough olive oil to cover cheese and herbs.  Cover and refrigerate for up to 5 days.

To use, scoop out and spread onto crackers or
add to mashed potatoes, pasta, or couscous.

Cheers!



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