Wednesday, June 29, 2011

Vermont Goat Meets Her Nutty Indian Honey


This log of cheese represents my marriage. Very simply, I am from Vermont, and so is this chèvre. It's topped with a sweet, caramel flavored honey that we picked up in my husband's cousin's organic shop in Calcutta. Local Indian honey. The two flavors are joined by a nuttiness that enhances both, otherwise known as a very good sense of humor!

I was inspired to concoct this cheese log for a gathering of our very multinational neighbors. We like to call it a U.N. meeting. Maybe it made me more conscious of what each of us brings to the table. The U.N. crew loved the Vermont-meets-India cheese - just the right mix of creamy, sweet, salty, crunchy and nutty.


Goat Cheese with Honey and  Almonds
1 log of creamy goat chèvre, such as the 10.5oz Vermont Butter & Cheese Creamery Fresh Goat Cheese Classic Chèvre
¼ C – 1/3 C (handful) of toasted almond slices
2 T – 3 T good quality honey
Sea Salt
Black Pepper, freshly ground
Place about 1/3 of the almonds in a line on a serving platter. Set the cheese on top. Sprinkle with black pepper and drizzle the cheese with 1 T of honey. Press the rest of the almonds onto the cheese.
Drizzle a little more honey over the log and top with a pinch or two of sea salt.
Serve with Melba Toast, thick wheat crackers or toasted baguette slices.

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