I am always looking for new ways to use goat cheese – dotted in quiche, rolled into a meat, fried and served on a fresh arugula salad … ah, the tangy purity of fresh cheese.
Goat cheese’s flavors range from grassy to lemony – I prefer the lemony kind, which connects perfectly with that lemon essence in fresh thyme. Inspired by something I saw on The Kitchn (my fave foodie website), I recently made a baked goat cheese appetizer to serve at a small-plates gathering with friends.
I had been looking for an excuse to buy pink peppercorns for some time – but alas, I couldn’t find them not included in a tri-colored mix. So I separated out the pink and green peppercorns and popped them between my fingers, sprinkling them over the goat-cheese filled ramekins. Delicate thyme leaves followed, along with a drizzle of clover honey.
Baked until warmed through and bubbling at the edges, it’s my new favorite way to serve goat cheese as an appetizer.
Baked Goat Cheese with Pink and Green Peppercorns
Ingredients (serves 2):
- 4 oz. goat cheese
- 1 tsp pink and green peppercorns, some lightly crushed
- 1 tsp honey
- 1 tsp fresh thyme leaves
Preheat oven to 375. Fill one small ramekin with goat cheese, then top with honey, thyme and peppercorns (I obviously doubled the recipe). Bake until warmed through and bubbly at the edges, about 10-15 min. Serve with crackers or sliced baguette.