City Palate YYC Growers

THE ENTERTAINING ISSUE - November December Issue 2018

Chevre with 3 Vegetable Toppings
Jan/Feb 2009
This is a colourful and easy sit-down appetizer. You can simplify it by choosing just one or two toppings. All the toppings can be made in advance and allowed to sit to develop their flavours.

9 oz chèvre
1/4 c. whipping cream
2 small garlic cloves, minced

Tomato Mixture
2 medium tomatoes, chopped finely
1/2 shallot, minced
1 small garlic clove, minced
Extra virgin olive oil
1 T. julienned basil

Bean Mixture

Extra virgin olive oil
1/2 t. grainy mustard
6 black olives, minced
1 small garlic clove
Squeeze of lemon
Handful of green beans

Onion and Apple Mixture
Olive oil
1 small onion, minced
1 small gala apple, minced
1/4 c. white wine

Mix together the chèvre with enough whipping cream to bring it together into a consistency that resembles cream cheese, then mix in the garlic and salt. Form the chèvre into a rough log shape on a piece of plastic wrap. Shape it into a smooth 2-inch diameter log by using the plastic wrap to help you. Wrap and place in the fridge for at least 1 hour to firm.

Mix together the tomato topping and set aside.

Prepare the vinaigrette for the bean mixture by whisking together the olive oil, mustard, black olives, garlic and lemon. Blanch the beans, dry them thoroughly and cut them into small rounds. While they are still warm, add to the vinaigrette. Set aside.

Heat the oil and sauté the onions until translucent and very slightly browned. Add the apples and sauté for about 3 minutes. Add the wine and reduce until there is no liquid left.

To Serve
Take plastic wrap off the chèvre and cut into 12 portions; place three circles on each of 4 plates. Place a spoonful of each of the three mixtures onto each of the rounds of chèvre. Serves 4.

Pair this dish with Preiss-Zimmer Edelzwicker 2004 (France). This is the wine they’d serve in a carafe in a “winstub” (wine tavern in Alsace). It’s dry, fragrant, light-bodied and just plain delicious.

Joel Delaunay Touraine Sauvignon Blanc 2007 (France). A sauvignon blanc to rival any Kiwi example in quality, but with more of the classic grassy/gooseberry goodness of France’s Loire Valley.

Vegetables and Salads