Name: Quatro-Peppered Goat Cheese Log
Ingredients: 2 ts Whole black peppercorns; 2 ts Whole white peppercorns; 2 ts Dried or pickled green peppercorns; 1 ts Caribe (crushed N. New Mexico hot red chile); 2 tb Finely minced parsley; 1 (7-8 oz) log Montrachet or similar goat cheese; Thin; plain, white crackers, such as Carr's water cracker

CATEGORY	CUISINE	TAG	YIELD
Dairy		Appetizer	8	Servings

INGREDIENTS

2	ts	Whole black peppercorns
2	ts	Whole white peppercorns
2	ts	Dried or pickled green peppercorns
1	ts	Caribe (crushed N. New Mexico hot red chile)
2	tb	Finely minced parsley
1		(7-8 oz) log Montrachet or similar goat cheese
		Thin; plain, white crackers, such as Carr's water cracker

INSTRUCTIONS

In a spice grinder or blender, grind black, white & green peppercorns
together. Combine with caribe & mix well. Spread pepper mixture on a sheet
of waxed paper. On a second sheet of waxed paper, spread parsley in a even
layer as long as cheese log. Roll cheese in pepper mixture, using all
pepper mixture and taking care to coat cheese uniformly. Then lightly roll
and press log into parsley. If made ahead, wrap in plastic wrap and
refrigerate up to 3 days. Serve at room temperature on an attractive board
or plate, accompanied with crackers. Makes 8 servings.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3
(0-89586-542-4 paperback).  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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