If there is one thing that I could sit and eat, and eat, and eat, it is amazing bread smothered in amazing tasting ‘goo’. (‘Goo’ should totally be in the cooking vernacular, don’t you think?) Especially if that goo contains garlic. And rosemary. And olive oil. Yet another reason to love Tricia this week.
Take your first bite of spring with this fresh, spicy, and aromatic hor d’oeuvre: a wheel of fresh goat cheese smothered in a chopped garlic, rosemary, and olive oil compote. Sprinkle it with a little sea salt and you may have an out of body experience. This explosion of flavors and subtle textures takes the power of combining a few ingredients to a whole new level.
To make this impressive tasting delectable, you only need 10 minutes, a good knife, and a deep dish plate or bowl. Take a nice goat cheese and shape it into a circle (or not, a log of chev is fine too!) and place it in your deep plate or bowl. Mince some fresh garlic (8-10 large cloves), finely chop some fresh rosemary (3-4 tablespoons), stir it together with about a 1/2 – 1 cup nice olive oil (depending on how much cheese you have, use more or less), pour it over the cheese, slice a nice Batard or Ciabatta bread and you are ready to enjoy. Cheers!
Oh my this looks amazing…may just have to make a batch….a small batch! Hugs to you.
Yummo.This is defiantly an art, I tried making bread a few times from scratch comes out too dense. Thanks for the inspiration to try it again.