Easy Appie #3: Herb & Pepper Goat Cheese

Stellar food stylist/writer Béatrice Peltre makes goat cheese look amazing.

ENTERTAIN SMART | Some things are so stunningly beautiful that you just want to eat them up—like the arresting food photographs taken by Béatrice Peltre, a French expat who lives in Boston and writes, styles and shoots a food column for the Boston Globe. Peltre also shares her adventures in cooking and eating on her seriously addictive blog, La Tartine Gourmande, which has been (among its many well-deserved accolades) recognized as the best special interest food blog of 2010 by Saveur magazine.

Peltre says she is “obsessed with cooking, eating and sampling new ingredients.” Many of her recipes are surprisingly simple because Peltre lets the fresh, honest ingredients do most of the talking. This is what she did with this quick and easy herb and red peppercorn goat cheese appetizer, for which she generously shares the recipe with Frugalbits readers.

Béatrice Peltre’s Recipe For Herb & Red Peppercorn Goat Cheese

1 log (8 ounces) soft fresh goat cheese
1/2 cup fresh, finely chopped mixed dill, parsley, coriander, lemon thyme and mint
2 scallions (white part only), finely chopped
2 teaspoons crushed red peppercorn
1/3 cup olive oil
1 baguette, thinly sliced (for serving)
1 tablespoon fleur de sel or another sea salt (for serving)

Cut goat cheese into 1/2 inch slices. Spread the finely chopped herbs on a plate and add a touch of colour and spice with crushed red peppercorns. Brush the slices of cheese with a top-quality olive oil and roll them in the herb mix. Arrange the coated slices on a plate and keep them covered in the fridge until you’re ready to serve (you can do this one day ahead). Add a basket of sliced crusty baguette and a tiny bowl of fleur de sel (or your favourite sea salt). Spread the cheese on the bread, add a pinch of salt, and, according to Peltre, “you’re in for a lovely treat.” —C. Rule

For more from Béatrice Peltre, including other scrumptious appetizers, visit www.latartinegourmande.com

Photo: Courtesy La Tartine Gourmande