Thursday, November 27, 2014
Inquirer Daily News

Chèvre Spread with Lemon and Green Peppercorns

From Tenaya Darlington

4 serving(s)

8 ounces fresh chèvre, room temperature

3 tablespoons extra virgin olive oil

1 tablespoon lemon zest

1/4 teaspoon green peppercorns, milled or ground

Fresh rosemary and thyme, to taste

Sea salt (optional)

Combine these ingredients to form a uniformly zesty dip, or simply drizzle the olive oil and herbs over a log of fresh goat cheese for a mezze-style appetizer. Set the goat cheese on a lipped plate and press down on it with the back of a spoon, creating a trough for your toppings. Then drizzle with olive oil and sprinkle with remaining ingredients.

(It's divine with grilled bread or toasted pita. Creamy Kirchenberg Farm Chèvre works especially well, but you can use any fresh goat cheese from the farmers' market.)

 

Per serving (based on 4): 91 calories, trace protein, trace carbohydrates, no sugar, 11 grams fat, no cholesterol, no sodium, no dietary fiber.

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