This morning when I saw this post by Kim at Glover Gardens about a dish called Tuscany-Texas Goat Cheese Spread, I knew I had to experience it, and the sooner the better. (The original post with the recipe is on this page). All the ingredients are normally staples in my pantry and/or growing in the garden, but I happened to be out of goat cheese. A trip to the grocery store was immediately worked into my morning schedule, with goat cheese at the top of the list.
I don’t always do well at following instructions, but I think I fulfilled the intent of the recipe. I wasn’t even tempted to attempt improving on it.
I assembled all the ingredients except for the goat cheese in a bowl and tossed them together:
- sliced sun-dried tomatoes
- sliced black olives
- sliced green onions
- tomatoes chopped small
- minced garlic
- chopped and whole fresh oregano leaves
- salt & pepper
- olive oil
I emptied the jar of sun-dried tomatoes so I included the olive and canola oils remaining in the jar along with whatever herbs they were infused with. The apple cider vinegar used to rinse out the jar also went into the bowl.
I decided to use hollowed out “French bread” as the receptacle for these delicious ingredients.
After hollowing out the loaf I brushed the inside with a mixture of olive oil and garlic paste and crisped the bread in the oven at 350ºF.
I lined cavity of the toasted, still warm, bread with goat cheese and filled it with the rest of the ingredients.
This experience was everything I had anticipated it would be and more.