Quatro-peppered Goat Cheese Log
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Appetizer | 8 | Servings | |
INGREDIENTS
| 2 | t | Whole black peppercorns |
| 2 | t | Whole white peppercorns |
| 2 | t | Dried or pickled green |
| peppercorns | ||
| 1 | t | Caribe, crushed N. New |
| Mexico hot red chile | ||
| 2 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 18
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 17.4mg
Potassium: 18.7mg
Carbohydrates: 3.6g
Fiber: <1g
Sugar: 1.1g
Protein: <1g