Add this to your summer picnic table.
Fromage de chèvre au four
avec de l'huile aux herbes
(French)
Serves 8
Preheat the oven to 425F (220C)
8-ounce (225 g) (dairy-free) each: cream cheese cut into pieces and softened & goat cheese, crumbled
2 Tbs. (30 ml) (dairy-free) milk
2 tsp. (10 ml) organic lemon zest
1 tsp. (10 g) thyme
pinch or two of black pepper
1/2 cup (65 g) shredded Parmesan or a hard, dairy-free cheese
1/2 - 1/3 cup (65-95 g) organic cheery tomatoes, cut in half
2 Tbs. herb oil (See below)
1. Combine goat and cream cheeses, milk, zest, thyme, and pepper.
2. Beat with a mixer on medium until smooth
3. Spread mixture in an au gratin dish plan.
4. Sprinkle with cheese.
5. Top with tomatoes.
6. Bake 12 minutes or until lightly browned.
7. Let cool slightly.
8. Drizzle with herb oil.
9. Serve warm with (gluten-free) crackers and organic vegetables.
Herb Oil
makes 1 cup (240 ml)
Use a single herb or your favorite combination, example tarragon and lemon thyme for this goat cheese dish.
4 1/2 cups (25 g) fresh herb leaves
1 cup (240 ml) olive or avocado oil
1. Blanch the herb in a medium saucepan of boiling water for 30 seconds.
2. Remove and plunge into a bowl of ice water.
3. When they are completely cool, drain and squeeze to remove water.
4. Using a kitchen towel, pat herbs to dry.
5. Place in a food processor, combine with oil. Purée until well blended.
6. Keep chilled in an airtight container up to 4 days
6. Keep chilled in an airtight container up to 4 days
