Serious Eats: Recipes

Herby Goat Cheese Ball

[Photograph: Kerry Saretsky]

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.

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