This is it. You can kiss 2013 goodbye. Perhaps 2014 will be the year that we create world peace, reach environmental stability, achieve egalitarianism, attain optimal health and solve the riddle of the true meaning of life.

Nothing says Happy New Year like a smattering of canapés. I tried this Black Pepper Goat Cheese Appetizer at a holiday potluck and couldn’t wait to share. It may not resolve any worldly dilemmas, but it’ll bring you and yours one step closer to nirvana.

Black Pepper Goat Cheese Appetizer

Black Pepper Goat Cheese Appetizer

  • 10 oz goat cheese, sliced into 1/2-inch thick slices
  • 3 T roughly chopped mixed fresh herbs: rosemary, oregano, thyme, basil
  • 4 garlic cloves, chopped into chunks
  • 6 T olive oil, divided
  • 1 scant T black peppercorns
  • 1/4 t pink Himalayan or regular sea salt
  • fresh baguette, sliced or crudité

Lay goat cheese slices out in a shallow dish and toss the herbs over and around the cheese.

Heat peppercorns in a heavy frying pan over medium-low for a few minutes, stirring. Add 1/4 cup of olive oil and the garlic, then lower the heat to minimum. Continue to cook for several minutes, stirring, until the garlic is lightly browned and the peppercorns pop.

Pour the peppercorn mixture over the cheese and drizzle on the remaining 2 tablespoons of olive oil. Sprinkle on sea salt. Serve warm or room temperature with slices of fresh, crusty baguette. Serves 8-10. The peppercorns are edible and the garlic, divine, especially alongside the creamy goat cheese.

Black Pepper Goat Cheese Appetizer

Black Peppercorn Goat Cheese Appetizer Print Ready Recipe

Final notes:

  • Many thanks to stone paper business lady and blogger, Lea Stillinger, for sharing her Black Pepper Goat Cheese Appetizer recipe. Check out Lea’s blog Heart Stone Paper and pass it on to any and all creative, innovative souls. Did you know that Stone Paper  is super kind to the environment?
  • Chop the garlic into chunks to keep it from burning and to impart its essence with a light touch for those who love garlic. People who  don’t love it can still see it and avoid it.
  • If you live in Montreal and you are feeding a crowd, head on over to Aubut for giant goat cheese rolls.
  • Perhaps you’d rather make a different speedy appetizer that’s also delicious and nutritious? See the Dried Radish and Havarti on Toasted Organic Kamut Bread Appetizer pictured below. This fermented radish condiment is similar to Kimchee. I bought it at P & A Supermarket.

Dried Radish and Havarti on Organic Toasted Kamut Bread

  • See the video below or read this if you want to know how to make your own Seasoned Dried Radish.
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