Inspired by the vegetable cream cheese of his youth, Executive Chef John Karangis dreamed up this beautiful way to elevate a log of goat cheese. Try serving with crackers or crusty bread at your next dinner party!
What You'll Need:
- One 10-oz log of goat cheese
- Assorted vegetables, thinly sliced on a mandoline (carrots, radishes, beets, baby eggplant, zucchini); ours came from Union Square Greenmarket.
- Strawberries, sliced 1/8 inch thick with a sharp knife
- Assorted fresh herbs
- Assorted edible flowers
- Plastic wrap
- Lay out a 12 by 12 sheet of plastic wrap flat on a work surface. Place the chilled log of goat cheese on the plastic.
- Press vegetables, fruit, herbs and/or flowers into the surface of the goat cheese. Arrange all over the log as desired, slowly rotating until all sides are covered.
- Lift plastic wrap around the log, pressing slightly to secure vegetables in the cheese (as if you were rolling sushi). Crimp the edges tightly and refrigerate for 24 hours.
- When ready to serve, cut off sides and carefully remove plastic wrap.
Chef John's Variations (shown below from top to bottom):
- Vegetable: "Shave the vegetables as thin as you can while keeping the pieces intact. Arrange in a way that feels and looks good to you. I love the contrast of colors and shapes, like the long slices of baby eggplant next to rounds of bright carrots."
- Radish: "Shave radishes paper thin as above and use different color and shapes to show an interesting pattern. I like to overlap a few of them for interest. Try adding an herb like freshly washed and picked parsley leaves. But any herb you like will do."
- Floral: "I love the variety of colors, shapes and sizes of edible flowers. I use whole flowers and individual petals, including marigolds, borage and calendula from Windfall Farms - available at Union Square Greenmarket on Wednesday and Saturday."
- Strawberry & Herb: "I like to add and her for color and flavor. Basil, mint and in this case I used a seasonal cilantro called Delfino cilantro."