Goat Cheese with Thyme, Peppercorns, and Lemon Oil
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This was a great and easy appetizer. I recently got a stash of peppercorns from Penzey’s in Grand Central Station, and was glad to finally make a mélange with them in my pepper grinder. The spiciness works really well with the lemon, and if you use a really good oil, it won’t disappoint!
Goat Cheese with Thyme, Peppercorns, and Lemon Oil
Bon Appétit July 2007
1 (5.5-ounce) log soft mild goat cheese
1 teaspoon pink peppercorns or peppercorn mélange, cracked
1 tablespoon fresh thyme leaves
3 tablespoons extra-virgin olive oil
1 teaspoon grated lemon peel
1/2 small garlic clove, pressed (optional)
Sliced baguette (toasted, if desired)
Place cheese on plate; using plastic wrap as aid, shape into 5-inch round. Sprinkle with salt, peppercorns, and thyme, and press into cheese. Mix olive oil, lemon peel, and garlic, if desired, in small bowl. Pour over cheese. Serve with baguette.
MacGourmet Rating: 4 Stars
Ashley
Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.
