I love my mother. And I love brunch.
So you can see how Mother’s Day is something I look forward to.
When the siblings and I are feeling lazy, we skip the home cooking and bring my mom out to a tasty brunch at a local restaurant–but usually not before we snack on some goodies from my job. You guessed it: cheese! My mom’s a big fan of the dairy delights I often bring home (like the Chocolate Cheese I wrote about last week), so I always like to be prepared with something extra special for Mother’s Day. This year, I found this great little recipe for a rolled goat cheese log. It’s salty, sweet, and fresh all in one bite. And best of all- it’s super easy to make.
What you’ll need:
- 1 piece Vermont Goat Cheese Log
- 2 to 3 tbsp. Vineyard Market Salted Almonds
- 2 to 3 Wild & Raw Dried Apricots
- 1 tsp. fresh parsley, chopped
- 1/2 jar Naturello Apricot Preserves
- Flo’s Grows Honey, for drizzling
How to do it:
- Remove goat log from protective packaging and soften to room temperature.
- Spread preserves on a cheese tray or serving dish.
- Place almonds in a bag or in between two sheets of paper towel and crush using a blunt object (like a rolling pin).
- Chop dried apricots and mix with parsley & crushed almonds.
- Roll goat cheese in the mixture, pressing gently to coat.
- Set goat cheese log atop preserves & surround with crackers and fresh fruit, if you’d like.
- Finish off with a hearty drizzle of honey.
*Original recipe & photo from here.