Goat’s cheese on it’s own is delicious, but whip it up and you have something altogether lighter and completely moreish.
1 pot of Kulal Goat’s Cheese Pearls
1/2 tblsp apple cider vinegar
1/2 tblsp olive oil
1 tblsp Brown’s mascarpone
picked and chopped leaves from one sprig of rosemary
picked and chopped leaves from a bunch of thyme (or to your preference)
generous grind of pepper
Place everything in a food processor and blend until desired consistency is achieved.
Simply spread on toast with pear and honey and some toasted walnuts.
Serve dollops of the whipped goat’s cheese in amongst a delicious salad of greens, roasted beetroot and cinnamon roasted butternut squash.
For the charred grapes; marinate the grapes in a mix of 2 tblsp vinegar, 3 tblsp olive oil, 1/2 clove garlic, 1 tsp brown sugar, 1.5 tsp fennel seeds lightly toasted. After an hour or so, get a griddle pan )or any pan) really hot and char the grapes on it. Make sure the kitchen is well ventilated! Toast the sourdough, top with the whipped feta, and pile the charred grapes on top.
Goes well with: Le Vielle Ferme Blanc