Chevre Cheese Pyramid with Roasted Peppers, Herbs and Balsamic Syrup

Written by Karen Sheer |Printer-friendly versionSend to friend

Elegant and easy to prepare. Balsamic Syrup is a nice change from

drizzling with olive oil.

Ingredients: 
  • 6 ounces chevre pyramid 
  • 1 large red roasted pepper, peeled, and sliced thin
  • ½ cup balsamic vinegar
  • ¼ cup sugar
  • 1 large fresh rosemary sprig
  • 1 teaspoon garlic, peeled and minced
  • 1 tablespoon fresh herbs, your choice - parsley, chervil, rosemary
  • 1 pinch fresh cracked black pepper
  • 12 slices whole grain bread - toasted

 

Method: 

Unmold the Chevre Cheese Pyramid on a serving plate.
Scatter roasted peppers around.
Make Balsamic Syrup :
Place balsamic vinegar, sugar and rosemary sprig and garlic in a small skillet.
Bring to a boil and reduce to low and cook until very syrupy,
about 10 minutes. Set aside or refrigerate. Can be made a few days ahead.
Garnish the cheese pyramid with fresh herbs by pressing them into the cheese. Drizzle the balsamic syrup over the cheese.
I like to put it in a squirt bottle, or, use a spoon to drizzle. Top with some fresh cracked pepper.
Add some lightly toasted hearty whole grain bread slices to the platter,
dip and enjoy !

Notes: 

Serves : 6