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produced & styled by ANNA KOCHARIAN photography by MICHAEL WILTBANK
No dinner party or cocktail hour is complete without a round of appetizers and the cheeseboard is the quintessential fare we just couldn’t do without. We took on the (delicious and oh, so difficult) task of finding fresh and unique topping combinations for our cheese of choice: goat cheese logs. This versatile yet tastefully bold ingredient merged surprisingly well with quite a few garnishes. We narrowed down the top three deliciously powerful pairings you can easily recreate at home. Take a look!
SPICE MIX & SEA SALT
WHAT YOU’LL NEED
- fennel seed, minced
- Onion, dried
- bell peppers, dried
- garlic, dried
- marjoram, dried
- celery, dried
- basil, dried
- parsley, dried
- Thyme, dried
- chili pepper flakes
- sesame seeds
- sea salt
- goat cheese
- rosemary crackers
- ¼ cup chili sauce
DIRECTIONS Combine the dried ingredients with the sesame seeds and sea salt and spread in a thin layer across a flat surface. Place the goat cheese log at one end of the surface and slowly roll it through the spice and salt mix, absorbing as much as possible.
Set the goat cheese log on top of the excess spice mix and pair it with a side of chili sauce and the rosemary crackers.
SUNDRIED TOMATO & PESTO
WHAT YOU’LL NEED
- ¼ cup sundried tomatoes, sliced
- 2 tablespoons pesto
- ¼ cup balsamic vinegar
- goat cheese log
- toasted garlic bread
DIRECTIONS On a flat surface, combine the sundried tomatoes and the pesto, and spread out into a thin layer. Slowly roll the goat cheese log along the spread, soaking up as much of the combination as possible. Fill in the empty spots with more pesto prior and refrigerate for at least 30 minutes. Prior to serving, couple the goat cheese log with a dish of the balsamic vinegar (feel free to drizzle some on top as well) and the sliced garlic bread.
PISTACHIO & THYME
WHAT YOU’LL NEED
- ¼ cup pistachios, roughly chopped
- 2 sprigs thyme
- ¼ cup honey, plus additional for drizzling
- goat cheese
- buttered and toasted baguette slices
DIRECTIONS Pull the thyme leaves off of the sprig and roughly mix it with the chopped pistachios. Roll the goat cheese log through the mix and garnish it with a honey drizzle.
Serve with a side of extra honey and the baguette slices
