Cheese Log & Edible Flowers
Here at the B&B, we use as much locally produced items as possible in our cooking and in our cooking classes/Foodie Events. One of our favorite goat cheese producers is Blue Heron Farm which is a small self sustaining goat diary which brings their products to our local CSA market days. They offer several varieties and each is delicious on its’ own or paired up in a recipe……we use their plain chevre’ in the following recipe. You can alter it with herbs and spices of your choice to make it your own! Sometimes we make the cheese into a roll, cover it in crushed nuts and decorate with edible flowers from our gardens as shown in the photos. The flowers give an added crunch to the palate and food to the eyes!
5 ounces goat cheese, or Spanish sheep’s milk cheese
6 tablespoons olive oil
1 tablespoon white wine vinegar
1 teaspoon black peppercorns
1 garlic clove, sliced
3 fresh tarragon or thyme sprigs
Tarragon sprigs, to garnish
Put cheese into bowl that can be sealed. Combine the oil, vinegar, peppercorns, garlic and herb sprigs and pour over the cheese in a small bowl. Cover and chill for up to 3 days.
Serve fresh fruit, crackers and wine!
Tags: Cheese Log Recipe, Texas B&B Cooking Classes, Texas B&B Romantic Ranch Lodging
