Saturday, 28 July 2012

Parmesan Crusted Goat's Cheese with Basil Oil

I don't often make savoury food, but here we go. I made this as a starter and it goes perfectly with a few slices of bread- you could also have it with crackers, but you wouldn't want it alone. It's a lovely way to eat goat's cheese, and great as an appetiser or fancy snack.

The recipe is from Annie's Eats.
Parmesan-Crusted Goat’s Cheese & Basil Oil
Serves 4


For the Goat’s Cheese
55g parmesan
30g bread crumbs, toasted lightly until crunchy(1/4 cup)
1 clove garlic
¼ tsp salt  (plus extra, to taste)
115g goat’s cheese (firm but malleable)
For the Basil Oil
¼ cup fresh basil leaves
1 clove garlic
60ml extra virgin olive oil (1/4 cup)

1. In a small food processor, grind the parmesan until fine and add the bread crumbs, blending until the mixture is very fine and the breadcrumbs are evenly incorporated. Transfer to a shallow bowl or plate.

2. Crush the garlic for the goat’s cheese and, using a fork or sharp knife, mash in the salt to form a paste. In a small bowl, break up the goat’s cheese and mix in the garlic paste, seasoning with salt and pepper to taste.

3. Once the salt, pepper and garlic have been well incorporated in the goat’s cheese, shape the mixture into four balls of even size. Roll the balls in the parmesan-breadcrumb mixture to coat the exterior completely. If preparing ahead, wrap in cling film and refrigerate.

4. For the basil oil, place the basil leaves into a small saucepan of boiling water and leave to boil for 30 seconds. Drain and rinse the leaves with cold water before drying with kitchen paper. In a food processor, blend the basil leaves and garlic and gradually add the olive oil, continuing to blend. Strain the oil through a fine mesh sieve to get rid of large pieces of basil. Pour the thin, strained oil onto serving plates around the goat’s cheese pieces. Serve with bread. 

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