Comments on: Win-win

By: ziegen haltung

ziegen haltung — Fri, 02 Apr 2010 11:55:05 +0000

I really love goat cheese desserts, their are awesome. If I have guests, I just make goat cheese deserts and they love it. Are there any other good uses for goat cheese?

By: Chez Us

Chez Us — Mon, 22 Mar 2010 20:35:45 +0000

Carolyn,

So funny. I was just thinking about you and how I have not seen you on Twitter nor how I have gotten any updates on your site. Then I was over at Nourish and saw your name there. So I poked around and sure enough for some reason you were bounced off of my Twitter. I am not sure why I have not received any updates but am going to sign up again.

I love this simple appetizer – they are the best ones. A few herbs, a nice piece of cheese and a some bread – I could make it a meal actually!

Hope all is well.

Denise

By: Carolyn

Carolyn — Thu, 11 Mar 2010 18:45:38 +0000

Hi Camille, I only recommend tenting the plastic wrap so it doesn’t smear the cheese, herbs and oil together and interfere with the pretty look of the dish when you serve it. (Although now that you mention it, maybe I’m just trying very hard to compensate for the fact that this dish is so easy it hardly qualifies as a recipe….) Either way, if you plan to serve it to guests, the tenting does help to keep it looking nice.

By: The Rowdy Chowgirl

The Rowdy Chowgirl — Thu, 11 Mar 2010 16:06:32 +0000

This looks like the ideal party appetizer-simple, delicious, and doesn’t require any last minute fuss!

By: Camille

Camille — Thu, 11 Mar 2010 15:58:47 +0000

Good morning. My 3 year old son is allergic to dairy so goat cheese was introduced to me through him. This recipe sounds great. Question: why do you have to tent the plastic wrap?

By: margery

margery — Thu, 11 Mar 2010 15:05:48 +0000

This is one of my go-to apps, and whenever I serve it people think it is SO fancy, even though it’s not. I often make with herbs de’Provence, and it’s similarly delicious. But how could it not be? It’s goat cheese. mmmm.

By: Carolyn

Carolyn — Thu, 11 Mar 2010 12:17:52 +0000

Sally H, that’s great that you make your own goat cheese. I think chevre submerged in olive oil would keep for quite a while in the fridge, a month or more I’d guess. You’d certainly know if it’s no longer good, though I suspect that would be small comfort after you’d made it yourself. Do you ever freeze it? Tightly wrapped in plastic and then foil, it should keep for months with not too much degradation in taste or texture.

Kate, roasted garlic would make an amazing addition. A few slivers of raw garlic would be great, too.

Jenn, No Onion, Debs, Jill, thanks, ladies. Seriously, I hardly lifted a finger.

By: Jill

Jill — Thu, 11 Mar 2010 10:06:50 +0000

So… first of all, Umami Girl… you are always an A-lister to me! And that cheese… was FAN-FREAKIN-TASTIC! :o) and beautifully presented!!

Congrats, Christina on winning the Pot! :o)

By: Debs

Debs — Thu, 11 Mar 2010 07:20:34 +0000

This would be a fab party pleaser. And we all like parties!!!!!

By: Kate NG Sommers

Kate NG Sommers — Thu, 11 Mar 2010 04:07:28 +0000

I love our local goat cheese (Donnay) in marinated form, though for some reason the local cheese shop nearly doubles the price. I keep meaning to just make it on my own, but their version is slightly more time consuming with roasted garlic. So so so good.