Balinese Peppered Goat Cheese

Posted on September 03, 2014 by Anne Milneck | 1 comment

We love Balinese Long Pepper for its unique peppery flavor with hints of cinnamon, nutmeg and allspice. It's a fun addition to a peppercorn blend, but we love it on its own, too--like this simple appetizer. Balinese Long Pepper and Cyprus Flake Salt work together to add a nice salty crunch and complex peppery finish.  

Ingredients:

8 oz Goat Cheese

1-2 Tbl Balinese Long Pepper, ground

2-3 tsp Cyprus Flake Salt

Arbequina Extra Virgin Olive Oil

Directions:

  

Line a ramekin with plastic wrap. Press the goat cheese into the ramekin to for a disk. Fold the plastic wrap over the goat cheese and refrigerate for 30 minutes. Unmold and roll the edges of the goat cheese in the ground Balinese Long Pepper. Place on a plate and top with the Cyprus Flake Salt. Pour Arbequina Extra Virgin Olive Oil in the dish. Serve with plain flatbread or unsalted, unflavored crackers.


Next

Previous

1 Response

Claude Faulkenberry
Claude Faulkenberry

December 04, 2014

Just tried this but used Venetian Blend seasoning and it was a resounding hit…

Leave a comment

Comments will be approved before showing up.