goat cheese - grace grits and gardening

If you’re looking for a fancy-ish salad for Easter or any special gathering, try radicchio stuffed with goat cheese and walnuts. The combination of sweet and salty pairs well with most any protein. These radicchio salads can be eaten the traditional way (with knife and fork), or the naturally cupping radicchio leaves can be wrapped and eaten as a finger food or appetizer (i.e. lettuce wrap).

This recipe calls for both goat cheese and balsamic vinegar—two staples in my house. My favorite goat cheese comes from White River Creamery in Elkins, Arkansas. If you live in Northwest Arkansas, find it HERE.

Also, I highly recommend De Nigris 1889 balsamic vinegar. The 1889 in the label refers to the year Armando de Nigris founded the first vinegar works in Naples, Italy. The rich, flavorful vinegar will take your dish up a notch. Find De Nigris EVERYWHERE.Continue Reading

My husband makes this delectable goat cheese spread for every special occasion. With only four ingredients, the dish is simple and oh so flavorful with sweet and savory sun-dried tomatoes, tangy goat cheese and fresh basil.

Ingredients

Goat Cheese, 8 ounces

1 head of Garlic, top trimmed

5 T Basil, chopped

6 oil packed Sun-Dried Tomatoes, chopped

Note: We are typically heavy handed with herbs and tomatoes—the more the better! Adjust ingredients according to your taste preference.

Method

Heat oven to 350 degrees.

Place garlic on aluminum foil, drizzle with olive oil, seal foil and bake one hour. (Quick tip: To save time, use minced garlic and sauté in a skillet…)

When cooled enough to handle, squeeze garlic bulbs into a bowl with sun-dried tomatoes, basil and cheese. Blend well.

Form into a ball or log. Chill in the refrigerator several hours before serving.

Spread over crackers, serve with baguette slices or as a dip with sturdy chips. (Sturdy because the spread is thick…)

Happy New Year!

talya

Grace Grits and Gardening

Farm. Food. Garden. Life.