Goat Cheese, Please

piccolo pomodoro antipasti crostini with mozzarella and wild oregano & sage savory salt

I love our Artisan Thursday evenings. We get to meet amazing artisans who do what they love because they are passionate about what they do. We also get to taste and create some pretty amazing food.

pane rustico with cucumbers, chickpeas and feta

Mary Rigdon of Decimal Place Farm is a local hero to me. I remember the days, over 15 years ago, when we both started our businesses. We would set up our "pop up shop" at the local organic market on Saturdays. I always looked forward to seeing what she brought and I would buy my weekly ration of artisan goat cheese goodies. Today, Mary is still tending to her goats and creating the most delicious, artisan made cheese.

Goat milk may just be nature's most perfect food. And Mary has the stories to prove it. Some people don't like goat cheese because they say it has too earthy of a flavor. There is no goatiness about her milk and cheese. Fresh, clean, bright flavors are what I taste. Her cheeses are all about fresh- feta, goat mozzarella {a texture and taste to die for}, goat chevre- my favorite combines the delicate aroma and taste of lavender and fennel.

a very happy goat lover.

Artisan Thursday love. To hear more about upcoming events, join our facebook fan club page, Bella Cucina.



1 loaf italian bread or baguette, cut into thin slices and toasted
1 garlic clove, skin removed
1/2 cup piccolo pomodoro antipasti
3 ounces fresh {goat} milk mozzarella cheese
1 teaspoon wild oregano & sage salt

Rub each slice of toasted bread with the garlic clove. Place a few piccolo pomodoro tomatoes on each slice of bread. Slice the mozzarella into slices and place on top of the tomato. Top with a pinch of salt. Toast or bake in a 350 degree oven just until the cheese is melted.


2 sheets Pane Rustico flatbread, toasted
1 cup thinly sliced english cucumbers
1/2 cup chickpeas
salt + pepper to taste
3 ounces fresh {goat} feta cheese

In a medium bowl, add the cucumbers, chickpeas {using the marinade liquid from the chickpeas as the dressing}. Taste for seasoning. Crumble the feta and add to the cucumber and chickpea mixture. Toss lightly just until coated with dressing.
Spoon on top of bite size pieces {break up large sheets} and serve immediately.

Note: the pane rustico will begin to soften, so best not to assemble until ready to serve.

Buon appetito!
copyright 2009 Alisa Barry

No comments: