Herbed Goat Cheese Logs
This Mediterranean-inspired appetizer is quick and easy. Set the cheese on a platter with small serving knife or two, surround it with good crackers or thin slices of baguette, and invite your guests to help themselves.
Preparation time: 20 minutes
Cooking time: None
Makes: 2 logs; 12 to 16 servings
3/4 lb (375 grams) soft goat cheese
3–4 canned artichoke hearts, very finely chopped
1/4 cup (60 mL) pitted black olives, very finely chopped
8 oil-packed sun-dried tomatoes, drained well and very finely chopped
1/2–3/4 cup (125–175 mL)chopped fresh herbs, such as parsley, basil and oregano
Place the goat cheese in a bowl and beat until lightened and smooth. Mix in the artichokes, olives and sun-dried tomatoes. Lightly dampened your hands with cold water and divide the goat cheese mixture in half. Shape each half into a log that is 6 inches (15 cm) long and 2 inches (5 cm) in diameter.
Place the herbs on a wide plate and stir until combined. Roll each log in the herbs, coating it well and gently pressing the herbs on to help them adhere. Wrap each log in plastic wrap and refrigerate for 2 hours to firm up. (The logs can be prepared up to a day in advance.) To serve, unwrap and place a log on a small platter and surround with crackers or thin slices of baguette. Serve the remaining log as needed.
Eric’s options: Use green olives instead of black, or a mix of green and black olives. For a spicy taste, roll the logs in crushed black peppercorns instead of herbs. For a nutty taste, roll the logs in crushed walnuts.