Goat Cheese Three Ways
INGREDIENTS
Apricot-Pineapple Goat Cheese
1 log goat cheese 4 ounces
1/4 cup apricot preserves
2 tablespoons canned crushed pineapple well-drained
2 teaspoons horseradish drained
1/2 teaspoon mustard powder
Olive-Red Pepper Goat Cheese
1 log goat cheese 4 ounces
1/4 cup store-bought tapenade
3 tablespoons jarred roasted red peppers finely chopped
1 tablespoon minced fresh basil
1/4 teaspoon black pepper
Walnut-Honey Goat Cheese
1 log goat cheese 4 ounces
1/3 cup toasted walnuts
3 tablespoons Honey preferably lavender
INSTRUCTIONS
Apricot-Pineapple Goat Cheese
Place goat cheese log on a serving platter. In a small bowl, combine preserves, pineapple, horseradish, and mustard. Spoon over goat cheese just before serving.
Olive-Red Pepper Goat Cheese
Place goat cheese log on a serving platter. In a small bowl, combine tapenade, roasted peppers, basil, and black pepper. Spoon over goat cheese just before serving. If desired, garnish with a basil sprig.
Walnut-Honey Goat Cheese
Place goat cheese log on a plate. Spoon walnuts over goat cheese and drizzle with honey just before serving.
