Sector Bakeries Vaudreuil-Dorion
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Saturday : 7:00 - 18:00

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Goat Cheese and Grappa Balls

Difficulty: Medium

4

Servings

15

Preparation (min)

15

Total (min)

Ingredients

  • 1/2 lb. (250 g) fresh goat cheese
  • 2 tbsp. (30 ml) grappa or other spirits
  • 3 to 4 tbsp. (45 to 60 ml) flat-leaf parsley, chopped
  • 1 to 2 garlic cloves, crushed
  • 1/2 cup (125 ml) cold-pressed olive oil
  • 2 pinches fleur de sel or sea salt
  • Freshly ground pepper

Preparation

  1. Roll cheese into small balls and transfer to a non-metal container.
  2. Add remaining ingredients, mix well and refrigerate up to 2 days.

SERVING SUGGESTIONS

  • Serve cheese at room temperature with toasted bread, some olives heated in a frying pan for a few min., and a drizzle of olive oil, some garlic, and dried basil and oregano.
  • Generously spread cheese mixture on ciabatta bread. Add prosciutto slices and julienned hearts of palm.
 
Photos : Tango [Vitalité Québec] NOVEMBER - DECEMBER 2012
Recipe: Josée Fiset

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