Monday, April 13, 2009

Goat cheese with basil and lemon

I made this yesterday for Easter. I thought it was delicious. If you are not a goat cheese fan, this would be good over cream cheese or ricotta cheese as well.

Serves 8-10

1 6" log goat cheese
1 bunch fresh basil, sliced into chiffonade
1 lemon, grated rind & juice
1/2 cup extra virgin olive oil
1/2 tsp salt
ground black pepper
1/4 cup grated pecorino romano


Make a vinegrette of the lemon juice & olive. Add rind, basil, salt, and pepper. Mix well. Place goat cheese on serving plate & pour vinegrette over. Grate pecorino romano over all. Let stand and serve at room temperature.

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