Now, I am a sucker for goat cheese not only because goat cheese is one of the most delicious things on earth, but also because it comes from, well, goats. And I’ve been lucky enough to get up close and personal with a few goats in my time and really…could you ever resist these faces?
So back to my two boxes of goat cheese. They were given to me by my friends at Montchevre Goat Cheese, and among other things, they sent me a whole bunch of these babies.
These are perfect little 4 ounce goat cheese logs that come in all sorts of flavors, including honey, and cranberry, and peppadew. (I have no idea what a peppadew is, but I’ll be finding out.) And while these are perfect to just spread on a cracker and eat as is, I had bigger plans for the one that was just plain goat cheese. And those plans involved some of this.
And some of these.
And one of these perfect babies.
And as you might have figured out from the title, those plans were to take all these veggies and bake them up with cheddar cheese and goat cheese and a few other things to make a warm, creamy goat cheese dip. It would make a terrific springtime party dip, of course, but the Southern husband and I got ourselves a crusty roll of French bread and had it for supper one recent Tuesday night. Warm creamy goat cheese, perfect tender spring vegetables…Tuesday night doesn’t get much better.
Now if you’ll excuse me, I need to go find out how THIS tastes.
Thank goodness for goats! The end.
(Except for the recipe!)
Recipe adapted from Bon Appetit