Mustard and Beet Goat Cheese
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Mustard and Beet Goat Cheese
Category
Appetizers
Ingredients
- 8 ounces goat cheese, crumbled
- 1 tablespoon mustard seeds
- 1 tablespoon Dijon mustard
- 1 tablespoon Fustini's Herbs de Provence olive oil
- Kosher salt & freshly ground black pepper
- 1 tablespoon Fustini's Medium SELECT olive oil
- 2 red beets, peeled and julienne
- 1 Granny Smith apple, peelded and julienne
- 1/2 cup red wine
- 1 Bay leaf
- 1/4 cup sugar
- 3 tablespoons Fustini's Vinoso red wine vinegar
- 1/4 cup onion, very small dice
- 8 ounces goat cheese, cut into 6 chunks
- 2-4 Roma tomatoes, peeled, seeded
- Fustini's Medium SELECT olive oil
- sugar
- Kosher salt & freshly ground black pepper
- garlic croutons
- tomatillo sauce
- crostini
Ingredients
Beet Goat Cheese
Tomato Confit
To Serve
Directions
- Mix all ingredients. Form into 6 flat Timbal discs and chill.
- Place olive oil, beets, apple, red wine, and bay leaf in a pot and bring to a simmer over medium heat. Simmer until beets are tender. Add sugar, vinegar, and onion and simmer 30 minutes more. Let cool to room temperature. Place cheese pieces into beet juice and let sit for 5 minutes.
- Preheat oven to 350 degrees. Brush tomato with olive oil and roll in sugar. Season with salt and pepper and place on a parchment-lined baking sheet. Bake until tender, 30 minutes. Remove from oven and pulse in a food processor to lumpy puree.
- Spoon some tomatillo sauce on the bottom of each service plate. Place beet cheese on each service plate. Top with a mustard cheese. Garnish with tomato Confit around and garlic crouton and serve with crostini.