- Source:
- Vicky Bryant
- Ingredients
- GOAT CHEESE
- 1 log of goat cheese
- olive oil to cover
- fresh rosemary
- fresh thyme
- pink berries (pink peppercorns)
- MUSHROOMS
- shiitake mushrooms
- fresh rosemary
- fresh thyme
- fresh parsley
- fresh basil
- 1 clove garlic - finely minced
- salt and pepper to taste
- olive oil
- Preparation
- GOAT CHEESE:
- Marinate goat cheese in olive oil and herbs and pink peppercorns in glass jar for 8-24 hours.
- If you do not use all of the goat cheese, or wish to add several logs, this will keep in refrigerator for about 1 week.
- MUSHROOMS:
- Marinate mushrooms in mixture of herbs, garlic, salt and pepper.
- Sprinkle with olive oil, add more while marinating if they dry out.
- Marinate for at least 1 hour - more is better though.
- ASSEMBLE
- Grill mushrooms and place on cookie sheet upside down.
- Remove log from oil being careful not to break it apart.
- Slice a piece of goat cheese approximately 1/4 -1/2 inch thick (closer to 1/4 inch or it will be too rich) on mushroom.
- Top goat cheese with a sprig of rosemary and thyme and a pink berry and either place entire cookie sheet on grill and close lid for a few minutes, or bake in oven on 350 degrees (175 C.) for a few minutes.
- Comments
- This can be served as is for an appetizer or served as a salad topper with a mild olive oil, red wine vinegar, egg and basil dressing.
|
