Page 24 - Indulgence

Goat Cheese and Basil Appetizer

Because of its unequaled popularity, this dish was always served at our wine

tasting parties. It is very easy to make from simple ingredients and balances well

with both white & red wines. Consider pairing with a dry white wine made from
Chardonnay, Sauvignon Blanc or Pinot Grigio grapes. For reds, a wine made from
Zinfandel, Syrah/Shiraz, Grenache or Cabernet Sauvignon grapes.

Log of goat cheese
Balsamic Vinegar or Raspberry Balsamic Vinegar

Extra-virgin olive oil
Crushed red pepper flakes
Freshly ground pepper

Basil leaves

Take a log of goat cheese and cut it into pieces and place in a

serving dish with a small lip on it.

Drizzle with Balsamic Vinegar or Raspberry Balsamic Vinegar if

you can find it.

Drizzle with Extra Virgin Olive Oil.

Sprinkle with Crushed Red Pepper Flakes and freshly ground
black pepper.

Finish with a chiffonade of basil leaves.

To chiffonade the basil:
Take a bunch of basil leaves and stack them all together.

Place this stack on a cutting board. Working your way from the
top down, roll the leaves up tightly. Using a sharp knife, cut thin
strips off the roll. Gently toss the tightly wound bundles with

your fingers to separate into the chiffonade

Serve with your choice of crackers or bread.