Goat Cheese With Mojo Verde |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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/articles/wine-and-food/recipes-from-the-barcelona-cookbook/#ixzz0vNDIA8o5 Ingredients:
goat cheese logs |
6 sprigs fresh thyme |
3 sprigs fresh flat-leaf parsley |
2 sprigs fresh rosemary |
1/4 bunch fresh chives |
two 8-ounce logs goat cheese |
1/4 pound cream cheese |
1 clove garlic, minced |
kosher salt and freshly ground black pepper |
mojo verde |
1 green bell pepper, seeded, cored, and cut into 1/4-inch dice |
1/4 medium red onion, cut into 1/4-inch dice (about 1/4 cup) |
1/4 bunch fresh cilantro, stems removed and leaves thinly sliced |
1 clove garlic, minced |
1 jalapeño pepper, cut into 1/4-inch dice (for less heat, scrape out the seeds and membranes first) |
2 tablespoons sherry vinegar |
2 tablespoons extra-virgin olive oil |
juice of 1/2 lime |
kosher salt and freshly ground black pepper |
baguette slices, flat bread, or endive spears, for serving |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Using dental floss or a small, very sharp knife, slice the goat cheese logs into 18 rounds, each about 1/2 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.
7. Serve with the baguette, flat bread, or endive spears.
8. Read more: /articles/wine-and-food/recipes-from-the-barcelona-cookbook/#ixzz0vNDIA8o5
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