Goat Cheese With Mojo Verde
From choclytcandy 13 years ago
- 2 hrs to make
- Serves 6
http://www.snooth.com/articles/wine-and-food/recipes-from-the-barcelona-cookbook/#ixzz0vNDIA8o5
Ingredients
- goat cheese Logs shopping list
- 6 sprigs fresh thyme shopping list
- 3 sprigs fresh flat-leaf parsley shopping list
- 2 sprigs fresh rosemary shopping list
- ¼ bunch fresh chives shopping list
- Two 8-ounce logs goat cheese shopping list
- ¼ pound cream cheese shopping list
- 1 clove garlic, minced shopping list
- kosher salt and freshly ground black pepper shopping list
- Mojo Verde shopping list
- 1 green bell pepper, seeded, cored, and cut into ¼-inch dice shopping list
- ¼ medium red onion, cut into ¼-inch dice (about ¼ cup) shopping list
- ¼ bunch fresh cilantro, stems removed and leaves thinly sliced shopping list
- 1 clove garlic, minced shopping list
- 1 jalapeño pepper, cut into ¼-inch dice (for less heat, scrape out the seeds and membranes first) shopping list
- 2 tablespoons sherry vinegar shopping list
- 2 tablespoons extra-virgin olive oil shopping list
- juice of ½ lime shopping list
- kosher salt and freshly ground black pepper shopping list
- baguette slices, flat bread, or endive spears, for serving shopping list
How to make it
- To make the goat cheese logs: Strip the leaves from the thyme, parsley, and rosemary sprigs, discard the stems, and mince the leaves and the chives.
- In an electric mixer fitted with the dough hook or the paddle attachment and set on medium speed, combine the goat cheese, cream cheese, garlic, and minced herbs. Season lightly with salt and pepper and mix well. Taste and adjust the seasonings.
- Lay a sheet of plastic wrap about 1 foot long on a work surface. Using a rubber spatula, scrape enough of the cheese mixture along the plastic wrap to make a strip about 6 inches long and 1 inch wide. Roll the plastic wrap around the cheese to form a log about 6 inches long. Pinch and twist the ends to seal.
- Continue to make logs with the cheese mixture until you have used all the mixture. You should have 2 to 3 logs. Refrigerate the logs for at least 2 hours and for up to 4 days.
- To make the mojo verde: In a mixing bowl, mix together the bell pepper, onion, cilantro, garlic, and jalapeño. Add the vinegar, olive oil, and lime juice and mix gently. Season lightly with salt and pepper and stir well.
- Using dental floss or a small, very sharp knife, slice the goat cheese logs into 18 rounds, each about ½ inch thick. Arrange 3 rounds on each of 6 serving plates to form a triangle. Spoon 2 tablespoons of the mojo verde on top of each round of cheese. The tapas can be prepared up to this point and left at room temperature for up to 2 hours or refrigerated for up to 6 hours. Let them return to room temperature before serving.
- Serve with the baguette, flat bread, or endive spears.
- Read more: http://www.snooth.com/articles/wine-and-food/recipes-from-the-barcelona-cookbook/#ixzz0vNDIA8o5
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