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We love to serve red and green foods as much as possible during the holiday season. Doesn’t this goat cheese look nice and Christmasy?
Slices of fresh goat cheese are topped with marinated sundried tomatoes, and you can serve them in several ways:
As an hors d’oeuvre, with crostini.
As an appetizer, atop a crostino (grilled or toasted bread).
Halved or quartered on a plate with a green salad (arugula, beets and radiccho are good choices, as are these).
On a goat cheese baguette sandwich.
As part of a cheese plate.
If you have leftover pieces, you can use them to top pasta and pizza, or add them to a sandwich or burger.
And it’s so easy to make.
You can buy whole sundried tomatoes, or make your own topping. dice them and marinate them in olive oil with oregano and other herbs*.
Deck the table with goat cheese rounds. Photo courtesy Bella Sun Luci.
The Bella Sun Luci brand of sundried tomatoes has done all the hard work. Look for their jars of:
Julienne Cut Sun Dried Tomatoes in Olive Oil with Italian Herbs
Bruschetta with Italian Basil Sun Dried Tomato and Extra Virgin Olive Oil
Sun Dried Julienne-Cut Tomatoes with Herbs and Extra Virgin Olive Oil
Sun Dried Tomato Pesto with Whole Pine Nuts
You can make your own marinated tomatoes, but it’s much quicker to buy them. Photo courtesy Bella Sun Luci.
RECIPE: CHRISTMAS GOAT CHEESE
Goat cheese log(s)
Sundried tomato topping
Garnish: fresh rosemary†
Instead of the tomatoes, a mix of red and green bell peppers, diced and marinated.
A chiffonade of fresh basil, or a garnish of small basil leaves, instead of the rosemary.
If you make your own topping, consider marinating it in a flavored olive oil (basil, chili, rosemary, etc.).
*You can use basil, black pepper, marjoram,oregano, parsley, rosemary, sage, sea salt and/or thyme.
†If you use rosemary, garnish with very small pieces, as guests may be wary of eating a larger sprig.
If you come up with other uses for “Christmas goat cheese,” please share!
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