The Big Cheese
2 lbs. cheese of assorted varieties (I like Blue, Parmiggiano, Soft Goat, Aged White Cheddar and sometimes a bit of Havarti)
2T fresh Mint, chopped fine
2T fresh Cilantro, chopped fine
2T fresh Parsley, chopped fine
1T fresh Oregano, chopped fine
1T fresh Rosemary, chopped fine
2t finely ground Cubeb or freshly cracked black pepper
1/3 - 1/2 c Good quality Olive Oil
Sea Salt, to taste
Let the cheese set out to room temp (an hour or two). Place all ingredients EXCEPT the oil and salt in a food processor and pulse until well combined. Turn the machine on and drizzle in the oil until the mixture is smooth and spreadable. Chill until ready to serve.
For the Crostini:
1 fresh baguette, sliced into 1/2" rounds
Good quality olive oil
1T coarse grey and white sea salt
1t finely ground Cubeb or freshly cracked black pepper
Preheat the oven to 425 degrees. Arrange the bread slices in a single layer on a sheet pan. Drizzle generously with olive oil, sprinkle with salt and cubeb or pepper and bake in over until deep golden brown. When cooled, can be stored in an airtight bag or container for several days.
Recipe from Susan Boyles, The Seasoned Gourmet
2T fresh Mint, chopped fine
2T fresh Cilantro, chopped fine
2T fresh Parsley, chopped fine
1T fresh Oregano, chopped fine
1T fresh Rosemary, chopped fine
2t finely ground Cubeb or freshly cracked black pepper
1/3 - 1/2 c Good quality Olive Oil
Sea Salt, to taste
Let the cheese set out to room temp (an hour or two). Place all ingredients EXCEPT the oil and salt in a food processor and pulse until well combined. Turn the machine on and drizzle in the oil until the mixture is smooth and spreadable. Chill until ready to serve.
For the Crostini:
1 fresh baguette, sliced into 1/2" rounds
Good quality olive oil
1T coarse grey and white sea salt
1t finely ground Cubeb or freshly cracked black pepper
Preheat the oven to 425 degrees. Arrange the bread slices in a single layer on a sheet pan. Drizzle generously with olive oil, sprinkle with salt and cubeb or pepper and bake in over until deep golden brown. When cooled, can be stored in an airtight bag or container for several days.
Recipe from Susan Boyles, The Seasoned Gourmet
