This weekend I took a trip to Annapolis to meet one of my oldest girlfriends, and go to a Giada book signing (more on that next week!). Afterwards, I couldn’t resist a trip to Whole Foods and Trader Joe’s to stock up on goodies. My stockpile here had dwindled over the last couple months. It happened to be a Saturday – so there were all kinds of tasty treats to try and sample…
One of which was this absolutely delicious goat cheese spread. I’m embarrassed to admit that I kept circling the floor to get another taste until all the Melba toasts were gone. At that point I realized I had a problem, and put a tub of the fresh goat cheese in my cart. I’d not really tried it before, always was too scared – thinking it would be too funky for my taste. I couldn’t have been more wrong! Creamy deliciousness, with just a hint of a sharp bite. I picked up some tapanade and chopped roasted tomatoes from the olive bar to mix into it – just like they’d done at Whole Foods. I also added some roasted red peppers that I’d chopped up in as well, just to make it a little more antipasto-ish. And, that was a good call on my part.
We gobbled it up on Sunday afternoon as our football munchie, and both couldn’t get over how delicious it was. This is one I’ll be making again and again…for Holiday parties, for friends who stop by for an impromptu visit, or just for me – just because. I’m also looking forward to trying it in some recipes too. Like maybe stuffing into a chicken breast and then roasting? It’s definitely my new favorite thing, and I know it will be one of yours as well. Enjoy!
Antipasto Chèvre Spread
6 oz goat cheese
1/4 cup olive tapanade
1/4 cup roasted tomatoes, chopped
1/4 cup roasted red peppers, chopped
Combine all ingredients in a small bowl and gently mix to combine, trying to maintain some chunkiness in the cheese. Place in small serving bowl and serve with Melba toasts or crackers.
Will keep in refrigerator up to 3 days