Sunday, August 14, 2011

Goat cheese with basil oil

Our balcony has officially become a basil jungle. I have been trying to find recipes to use up the basil aside from making pesto. I remember pinning this recipe as soon as it was posted, so with everything on hand, I just needed to get a baguette. After checking out the Dose Market yesterday, I hopped on over to Fox & Obel. I could spend hours and too much money here. Luckily, for my wallet and waistline, I managed to leave with just a baguette!

The prep for this appetizer was really quick and easy. I ended up with more grated pecorino and panko break crumbs than it really needed. I think you could easily get away with just using 1-2 tablespoons of each. I really loved the verdant basil oil and wish I had doubled this part of the recipe because it really balanced the creamy, richness of the cheese. Both changes are reflected in the recipe below. This would be a nice appetizer for a small dinner party.

Pecorino crusted goat cheese with basil oil
Adapted from Annie's Eats

For the goat cheese:
2 tbsp Pecorino or Parmesan cheese, finely grated
2 tbsp panko
Freshly ground pepper
4 oz. semi-firm plain goat cheese
1 clove garlic
¼ tsp. coarse salt, plus more to taste

For the basil oil:
½ cup fresh basil leaves
1 clove garlic
½ cup extra-virgin olive oil

Place the grated Pecorino and panko in the bowl of a food processor.  Pulse until finely ground into an even, fine texture.   Season with freshly ground pepper to taste.  Transfer to a shallow plate or bowl.  

Place the goat cheese in a small bowl.  Finely mince the garlic.  Sprinkle the salt over the minced garlic and smash the mixture together with a fork or the side of a chef’s knife until it forms a paste.  Add the garlic paste to the bowl with the goat cheese and season with salt and pepper to taste.  Stir the mixture together until smooth and well blended.  Form the goat cheese mixture into a round ball.  Roll the ball in the Pecorino-panko mixture until well coated.  Cover in plastic wrap and refrigerate.
To make the basil oil, bring a small saucepan of water to a boil.  Add the basil leaves to the pot and boil for 30 seconds.  Drain and rinse immediately with cold water.  Blot the basil leaves with a towel to remove all of the excess water.  Add the basil leaves and the garlic to the bowl of the food processor.  Pulse until finely minced.  Scrape down the sides of the bowl.  With the food processor running, add the oil through the feed tube in a steady stream.  Continue processing until the mixture is well blended and the oil takes on a green hue.  Strain the oil mixture through a fine mesh sieve onto a serving plate.  Place the ball of goat cheese in the center of the basil oil.  Garnish with additional fresh basil if desired.  Serve with baguette slices.

1 comment:

  1. That looks really delicious and easy! I will remember this when I need a quick appetizer!