Photograph by Martyn Thompson Food Styling by Maggie Ruggiero Prop Styling by Theo Vamvounakis

Photograph by Martyn Thompson Food Styling by Maggie Ruggiero Prop Styling by Theo Vamvounakis

Bubbling Goat Cheese with Garlic and Rosemary

Amuse-Bouche from Issue 6 – Fall / Winter 2015 – Magic

Double, double, toil and trouble; fire burn and cauldron bubble. So cackled the three witches from a darkened cave in Shakespeare’s Macbeth—and it is the spirit of many a witchy woman we summon with our warm log of goat cheese bathed in rosemary and garlic. After all, garlic is believed to guard against disease, evil, even foul weather. Thankfully there is enough here to feed your entire coven.

serves 4 to 6

10 oz goat cheese (1 log)
¾ cup extra virgin olive oil
10 cloves garlic, lightly smashed
2 sprigs rosemary
½ tsp whole black peppercorns
½ tsp red pepper flakes

1
Preheat oven to 350°F. Gently heat all the ingredients in an oven-proof skillet or shallow pot over medium heat until warm and aromatic. Transfer to the oven and bake, basting occasionally, until the cheese is soft and bubbly and the garlic is a light golden brown, about 30 minutes. If you’d like, briefly place under the broiler to lightly brown the cheese.
2
Serve immediately while still bubbling hot, straight from your “cauldron,” with plenty of crusty bread ready for sopping up all the cheesy, oily, garlicky goodness.