Owner Mo Razik,
Fenton’s Gourmet Foods, The Cheese Shop
Ingredients
8 oz (200 g) piece of unripened goat cheese
1 tsp minced dry garlic
1 tsp dry parsley
4 oz (100 g) jumbo calamata olives
30 mini toast crackers
Method
- Using a cheese wire, cut the goat cheese lengthwise into two half cylinders.
- Place both halves on a serving plate with the flat surfaces down.
- Sprinkle the dry garlic and parsley on top.
- Place the cheese in the refrigerator for 2 hours allowing the moisture of the cheese to soak through and exchange flavour with the dehydrated garlic and parsley.
- Garnish with calamata olives and serve with mini toast crackers.
Yield 4 servings