Goat Cheese With Red Wine Butter Sauce |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is a wonderful starter course for goat cheese lovers. I think I found the recipe in an older issue of Gourmet Magazine. Serve with red seedless grapes and crackers. Ingredients:
1/2 cup fine breadcrumbs |
1 tablespoon cracked black peppercorns |
1/2 lb mild goat cheese, such as montrachet (cut into 4 rounds) |
1 tablespoon unsalted butter, melted |
3 tablespoons unsalted butter, chilled and cut into pieces |
1 tablespoon shallot, minced |
1/2 cup zinfandel |
1 tablespoon balsamic vinegar |
Directions:
1. On a plate combine the bread crumbs and peppercorns.
2. Ross the goat cheese rounds in this mixture, coating them well and shaking off the excess.
3. Arrange on a well greased baking sheet.
4. Brush rounds carefully with the melted butter.
5. Bake at 400 degrees for 3 - 4 minutes.
6. Should be slightly softened.
7. In a small saucepan combine the shallot, wine and vinegar and cook over moderate heat until it is reduced to about 3 tablespoons.
8. Reduce heat to low and whisk in the remaining 3 tbsp of butter, 1 piece at a time, whisking until the sauce is thickened slightly.
9. Divide the sauce among 4 heated plates and transfer the cheese rounds carefully with a spatula to the plates.
10. Garnish and serve with the crackers.
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