Herbed Goat Cheese

Starters
Written By yvette jemison

Guys, herbed goat cheese is packed with summer time fresh flavors and quick to prepare.  Served this will rustic bread that you toss right on the grill when everyone is hangry and making those sweeping passes while your grilling dinner.  It's my go-to snack to give everyone a little teaser until dinner is ready.   This recipe was featured in Inside New Orleans Magazine Aug/Sept 2017 issue.  I'd love to see your version so tag me on Instagram @y_delicacies. 

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Herbed Goat Cheese

 Servings: 6-8

¼ cup fresh parsley, chopped

¼ cup fresh basil, chopped

2 Tablespoonscapers

¼ teaspoon red pepper flakes

12 oz. goat cheese, cut into ½-inch rounds

1. In an8x8 dish, mix parsley, basil, capers and red pepper flakes until combined.

2. Coat cheese slices on both sides with herb mixture and nestle slices into dish.  

3. Pour olive oil into dish until cheese is covered.  Serve with grilled bread.  Refrigerate herbed goat cheese up to 5 days.  

This recipe was feature in Inside New Orleans Magazine Aug/Sept 2017 issue.  I'd love to see your version so tag me on Instagram @y_delicacies. 

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Psst...heres the rest of the recipes

for the grilled bread

oh, and the charred red pepper dipping sauce 

aaaaaand the chimichurri, too

HAPPY SUMMERTIME!!!

yvette jemison

Yvette Zuniga Jemison is a recipe developer, food photographer, and the IACP award-winning author of My South Texas Kitchen. As a recipe developer and content creator, she produced seasonal campaigns, product launches, and cooking videos for leading brands such as Zatarain's® Brands and The Galley® Brands.

Her cookbook, recipes, and food photography have been featured in Southern Living Magazine, The Local Palate Magazine, San Antonio Living Show, and the FYI Network. You can find her recipes, book signings, cooking classes, on her event page and on Instagram at @y_delicacies.

https://yvettezunigajemison.com
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