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Easy, Great H’orduevre

When my husband tried my gluten-free adaptation of an h’ordeuvre I had at book club and loved it, I knew I had to post it. Because it is so easy, fast, and elegant I wanted you to have it for that surprise visit by friends or family.  Will be great for that Super Bowl Party!

The original recipe came from Caprial Pence on his show, Cooking with Caprial.  I have no idea what the original recipe is, because I just made up my own from tasting the h’ordeuvre my book club friend served.

GF Sleuth’s version of Caprial’s Marinated Goat Cheese Spread.

  • 1 log of soft goat cheese
  • Trader Joe’s GF balsamic vinegar
  • olive oil
  • thyme, fresh or dried
  • 1/4 to 1/2  cup of GF mixed olives, coarsely chopped.   I like the tang of kalamata  and GF vinegar-processed green olives
  • GF baguette or GF crackers
  • Throw a whole  goat cheese log into a zip lock freezer bag.  Fill the bag with balsamic vinegar, until it covers at least half  or all of the goat cheese.
  • Then remember it needs a bit of olive oil, so pour two to four glugs of olive oil into the bag.
  • Throw in a couple of scoops or handfuls of dried thyme.  I also threw in some fresh thyme sprigs, about 6-8.
  • Squish gently,  so all the goat cheese turns that wine red color of the balsamic vinegar without altering the log shape of the cheese.  Let marinate for 3 or 4 hours or 2 days.
  • Take out and put the cheese log on a beautiful platter or tray.
  • Top with the chopped olives and a few artfully arranged bits of thyme.
  • Put slices of your favorite GF baguette or crackers around the edges of the platter.
  • Serve with a little knife,  allowing guests to grab a baguette slice or cracker and slice off a bit of cheese log to spread on top.

Voila!  The easiest and most elegant tasting h’ordeuvre I’ve made or served in a long time.

(Thank you, Monica and Caprial Pence.)

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About GFwinecountryliving

When my husband and I moved to a more country-like setting in the southernmost region of Silicon Valley with the hope that a little fresh air and a little space would alleviate some of the stress of managing the ups and downs of my Celiac Disease, we never knew it would lead us into the grand adventure of vineyard management and wine making. This blog weaves through that ongoing story.

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