BoomerGirl Diary

It's December and the party season has officially begun. Along with the invitations from the office, friends and family comes the usual request. Now, try not to wince when you hear these words, "Could you please bring an hors d'oeuvre to the party?"

For someone who spends most of her time in the kitchen, I must confess that until recently, I could never come up with a good party treat. Then it came to me in a culinary flash of inspiration. The answer is goat cheese!

We have France to thank for introducing us to Chèvre. The varieties, styles and textures of this deeply flavored cheese are endless. When goat cheese began showing up on restaurant menus and in specialty food stores in the US about 3 decades ago, Americans fell in love.

The goat cheese that was once waved aside is now popular with most everyone. It is relatively inexpensive and its versatility is amazing. With little effort, this creamy white cheese can be morphed into a variety of impressive appetizers in minutes. Blend it with lemon juice and herbs and it becomes a spread. Enrich some goat cheese with crème fraîche and it turns into a filling. Serve a platter of aged goat cheeses "au natural" and simply savor the flavors and textures.

Recently I came up with three fundamental goat cheese hors d'oeuvres so I never again have to fret over what to bring to a gathering. Try one for your next holiday party and I promise it will be a hit. Happy Holidays!

Goat Cheese Spread with Gremolata

4 ounces fresh goat cheese

1 tablespoon lemon juice

Gremolata:

1/3 cup parsley, finely chopped

1 garlic clove, finely minced

1 teaspoon lemon zest

1 teaspoon orange zest

1 tablespoon extra-virgin olive oil

toasted baguette slices or water crackers

In a small bowl, mash the goat cheese with a fork. Add the lemon juice and blend until smooth. Set aside.

Gremolata: Combine the chopped parsley, garlic, lemon and orange zest in a small bowl. Reserve about 2 tablespoons of gremolata for the garnish and stir the remainder into the goat cheese.

Mound the goat cheese spread on a decorative plate and drizzle with olive oil. Shower the cheese and the rim of the plate with the reserved gremolata. Serve the spread with toasted baguette slices or water crackers. Serves 6 to 8.

Prosciutto Rolls with Goat Cheese and Fresh Thyme

4 ounces fresh goat cheese, chilled

1/2 cup crème fraîche, chilled

1 tablespoon fresh thyme, finely chopped

3 to 4 ounces prosciutto, sliced paper thin

extra-virgin olive oil

freshly ground black pepper

fresh thyme sprigs for garnish

In a small bowl, combine the goat cheese with the crème fraîche, blending with a fork until smooth. Stir in the thyme. Spoon the cheese mixture into a pastry bag fitted with a plain pastry tip, or a small plastic storage bag. Chill for at least 30 minutes.

Cut the prosciutto into portions about 3 inches wide and 4 inches long. Take the chilled goat cheese out of the refrigerator, and if using a plastic storage bag, snip the tip of one lower corner of the bag. Pipe some of the chilled goat cheese mixture across one end of each portion of prosciutto and roll up firmly. When finished, drizzle some olive oil onto a small serving tray just large enough to hold the rolls. Sprinkle with black pepper. Arrange the prosciutto rolls, seam-side down on the tray. Drizzle generously with more olive oil and sprinkle with black pepper. Cover and refrigerate for 3 hours or more before serving.

Let prosciutto rolls stand at room temperature for 15 minutes before serving. Garnish with fresh thyme sprigs. Makes 10 to 12 prosciutto rolls.

Chèvre Platter

Choose several varieties of goat cheese such as Boucheron, Crottin De Chavignol, Cabecou Perigord or Banon.

Bring the cheeses to room temperature and arrange them on a decorative platter along with mixed olives. Serve with a basket of baguette slices.