[Sca-cooks] What to do with goat cheese...

[Sue Clemenger]

That sounds really nummy.
A local restaurant here makes a killer appetizer, which features goat
cheese, and smoked greens, and roasted red bell peppers.  And little
toasts (crostini?) that look to be thin cross-sections of a skinny
baguette.
Mmmmm....now I'm hungry!
--maire

Stefan li Rous wrote:
> 
> Maire asked:
> > An impulsive moment in CostCo yesterday has made me the proud owner <g>
> > of a nice 1-lb. "log" of fresh goat cheese (the soft stuff, kinda like
> > cream cheese in texture).
> > Now I'm trying to figure out what to do with it, before I end up eating
> > it all on crackers or something.
> This month's issue (November/December) of Cook's Illustrated has an
> article "Better Baked Goat Cheese Salad" which is based on baking
> rounds of goat cheese rolled in herbs and then crushed Melba toasts.
> I've not had anything like this, but I'm thinking of making it in the
> future.
> 
> Stefan
> --------
> THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
>     Mark S. Harris           Austin, Texas
> StefanliRous at austin.rr.com
> **** See Stefan's Florilegium files at:  http://www.florilegium.org ****
> 
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