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From Dorothy McNett's Recipe Book at www.dorothymcnett.com. The richness and spicyness of this goes nicely with a crispy Chardonnay or Pinot Noir.
12-16 oz. goat cheese, plain or herbed
With steel chopping blade in place in your food processor, combine cheese and soft butter to blend well. On cutting board with sharp chef knife, slice and dice the tomatoes. Line a 3 cup loaf pan with plastic wrap. Spread 1/3 of the cheese mixture in the bottom, and spread with the tapanade and then the tomatoes. Sprinkle with diced celery. Cover with remaining cheese. Refrigerate about 1 hour to firm. Unmold onto a beautiful plate and serve with crackers or apple, pear or other fruit slices.
Recipe created 2002-11-26.