Today, I am starting a new weekly feature which I am going to call Cheese and a Glass of Wine. With summer coming it is the perfect time to sit on my lanai and enjoy cheese and wine at sunset. I will try to give you some information about the cheeses and interesting ways to serve them.
Today we will start with a Caprino d’ Latte de Capra and Argiolas Costaomolino Vementino.
The cheese is a goat cheese from Italy Northern California
The cheese is so creamy that it would be great to cook with, especially in pastas. I also made a dish that we used to serve in our restaurant, Goat Cheese Gratin.
1 Large very ripe tomato, quartered
1 Small shallot, roughly chopped
4 Large basil leaves
Salt and Pepper
1 Pinch chopped thyme
1 Pinch red chili flakes
2 Ounces goat cheese
Drizzle of Extra Virgin Olive Oil
Place tomato, shallot, salt and pepper in food processor, puree until smooth. Place in small gratin dish, put goat cheese in center, sprinkle if thyme and chili. Broil in oven until, bubbly. Drizzle with olive oil and serve with crusty bread.