I do know that most are coming, hoping for a bite to eat, as my kitchen runs non-stop this week in December. Even the horses beckon, also looking for their warm meal, and the dog and the cat are always hoping for a "miss" they can clean up. It's cold outside so I try to have mulled cider going on the stove and then have something I can easily prepare while I socialize. This recipe is easy and delicious. I first came upon it by name only when it was served as an appetizer at a White House function in 1983 and noted in the paper. Then I read a Ruth Reichl book and there it was again, only with full directions. Its been a life saver ever since. Everyone likes it.
Ingredients:
1/2 pound soft mild fresh goat
cheese, cut into 16
equal pieces (Longview
Farms, SFM)
2 tbsp. chopped fresh thyme
leaves (Lori Underwood,
SFM)
1 tsp. ground black pepper
3 tbsp. extra-virgin olive oil
1 baguette, cut into 16 half
inch slices (West Village
Market, SFM)
Directions:
Arrange the cheese in slices in a shallow dish, big enough to hold them in one layer. Sprinkle the pepper and thyme on top of the cheese layer and then drizzle 2 tbsp of oil over top. Marinate cheese for 1 hour at room temperature, covered. (I just keep the cheese marinating until I need it, storing it in the refrigerator if time exceeds a couple of hours.) Preheat Broiler. Carefully broil the bread slices 4-5 inches from the heat, turning so both sides are golden. Top each toasted baguette slice with a piece of marinated cheese, pressing slightly so cheese fits the toast. Drizzle with the remaining tbsp. of oil. Broil again until the
cheese is slightly melted and
hot (1-2 minutes). Serve warm.
Serves six.
(SFM = Saratoga Farmers Market. SFM operates weekly,
on Saturdays 9-1, in the
Salvation Army Building on Woodlawn Ave.)
Main Menu
Leave a comment