Right now, all I want to do is eat outside, en plein air. It's summer, but it's also August, which means summer's a temporary situation. I'm not one to let anything pass—whether its a sample sale or a season—without taking full advantage.
Since I live by a little garden, I've been making picnic foods for most of my meals, dishes I can take outside and feast on while sitting on my blanket made of sweatshirt fleece. This may not be the first time you've seen something like this simple recipe, but it's all I've wanted—something cold and fresh, accompanied by icy champagne and lazy conversation.
Inspired by the creamy herb and garlic-studded cheese Boursin (a family favorite in our house), I form fresh chèvre into a round and roll it in chopped fresh basil, purple basil, mint, parsley, chervil, chives and thyme, and some grated garlic. You can use whatever fresh herbs you fancy. Armed with a knife and some multigrain baguette, I get eating. C'est tout. Perfect for déjeuner, or dîner, sur l'herbe.
About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way.
- Yield:serves 6 to 8
- Active time: 5 minutes
- Total time:5 minutes, plus 1 hour for chilling
- 9 ounces fresh goat cheese, room temperature
- 1/3 cup chopped fresh herbs, like parsley, chervil, chives, mint, basil, purple basil
- 1 small clove garlic, grated (or more, to taste)
- Salt and pepper to taste
- 1/2 multigrain baguette, sliced into 1/4-inch rounds
Spray a ramekin with nonstick spray, and line it with plastic wrap. Smooth the goat cheese into the ramekin, pressing down to form it to the shape of the little bowl. Cover with plastic wrap, and refrigerate 1 hour.
Mix the herbs, garlic, salt and pepper. Unmold the cheese, and press the herb mixture so it sticks on all sides of the cheese. Set the herbed cheese on a plate, and scatter the multigrain baguette slices all around. Allow to come to room temperature for 15 minutes, and serve.