Wednesday, February 24, 2010

Baked Chèvre With Pink Peppercorns

Warm baked chèvre or goat cheese, sliced and breaded is a staple on many French bistro menus, and I'm glad of it. It's creamy and tangy taste just gets better when warmed. Usually served on top of toasted bread with salad greens with a light vinaigrette, you'd think it couldn't get any better. I wanted to serve it warm but not individually, so I added in a little cream and some mixed shredded cheese. That mixture went into a small French casserole to heat under the broiler to form a light golden crust. A few pink peppercorns that I bought in Paris at a favorite spice shop, sprinkled on top gave it a punch of color and peppery taste. I roasted some baby red peppers, and plunked one right into the warm cheese. Bread sticks served along the side work well for dipping.
Baked Chèvre with Pink Peppercorns

4 ounces goat cheese log, room temperature
1 tablespoon cream
1 tablespoon finely grated mixed Italian blend cheese
1 teaspoon pink peppercorns


In a bowl mix together the goat cheese, cream and grated cheese. Put in an oven proof baking dish such as a large ramekin. Place on a tray or foil and broil in toaster oven for about 5 minutes or until golden brown. Don't let it get too hot or the cheese will "break" and become grainy.

Top with pink peppercorns and garnish with a baby roasted pepper.
Serve with bread sticks, crostini or crackers.

Makes about 5 ounces.
Hand painted French plate is Terre è Provence.
Small French baking dish (covered) is Insea.
Both were bought at Marshall's. I love Marshall's!


Baked Chèvre with Pink Peppercorns recipe, click here.

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13 comments:

La Table De Nana said...

Beautifully presented~ I thought you were going to say both bought in Paris:) I am so glad it'
s Marshall's ..still not in my country..but closer!
I checked out Bistro Victoires too:)It looks cute and I know I would love the dishes~

This is a cozy post Diane.. yummy yummy.

Linda said...

on my way to stock up on food for the impending snow/hurricane nyc is supposed to get...making a "slight" detour to marshall's & will report back if i have success.
lovely, comforting post...& certainly delicious!!

Linda said...

Just lovely...looks delicious!

2 Stews said...

Monique....It is amazing what you find in Marshalls and TJ Maxx. Sometimes I feel like I'm a drunk in a liquor store when I go in. Restraint is good!

Bistrot Victoires is great for a reasonable authentic meal and yes, they have those charming black and white dishes. Ah, Paris!!

Linda...OMG...snow?! Hurricane?! I just heard on the news they called it a "snow-i-cane!" Yikes...I feel like we have dodged a lot of bullets this winter. It rained all day along the coast and inland got 18 inches of snow. Stay warm...I hope you had luck at Marshalls. Those cute little covered dishes were a steal at $4.99 for 2! I got them a few weeks ago. The plate on the other hand is from a few years ago and was a little more dear in price. Sometimes TJ Maxx carries what Marshall's does and visa versa. Good Luck!

Linda @ How to Cook a Wolf...thanks...yes, warm is good now, as is creamy and rich. I guess it's nature's way. Is it spring yet?!

Thanks for visiting....Diane

zurin said...

The bake looks beautiful Diane! I love the pink peppercorns ^^ It sure does look good for crackers and bread sticks ...very stylish too! even the roasted peppers look beautiful esp the yellow ones...You have a way with things Diane...YUMMM

Linda at Lime in the Coconut! said...

Oh! Heaven on a little hand painted french platter, I tell you!

I saw similar little ramekin sized le creuset...I soooo wanted to buy them (Tuesday Morning) but didn't, because I couldn't think what to put in them.

Now I sooooooo know.

Kathleen said...

Beautiful. I love Marshall's! This sounds delicious!

Kate at Serendipity said...

Diane, this is beautiful. It's also GOAT CHEESE. One of my favorite things. I think that goat cheese is food of the gods. When combined with pink peppercorns, it's enough to make me feel as if all's right with the world.

Where is the Bistrot Victoires? I'd like to put it on our list of places to eat in Paris.

lostpastremembered said...

That first photo looks like a dutch master!! Gorgeous photos and the recipe is fabulous... and great for Blizzard #3!!

Ju (The Little Teochew) said...

Interesting! I can't imagine something creamy and cheesy paired with something hot like peppercorns. But obviously, it works, looking at your photos. Beautiful!!!

Mary said...

Your description of the warm goat cheese on crusty bread over salad took me right back to last summer when I found a wonderful little cafe off the beaten track on the Ile de France and had just that meal for lunch. It was unbelievable. Thank you for the memory!

Barbara said...

Yummy! There's nothing better than warm cheese on crunchy bread! Love the idea of pink peppercorns and the raosted red pepper. They just set the dish off perfectly!

food with style said...

your photos are like art to me... the lighting, the mood, dang you delight me!