Goat Cheese, Tomato, Fresh Thyme and Raspberry Vinaigrette
New Hampshire, with its abundance of granite cliffs, is particularly suited for raising goats. During the summer months, one envisions wild thyme erupting through the crevices of the rocks and goats scampering about in the sun. The intense, slightly acerbic flavor of thyme keeps abreast of the cheese’s intensity. Be sure to buy the goat cheese in the shape of a log so it can be sliced with a sharp knife. The currant flavored Crème de Cassis aperitif, though not necessary, gives complimentary depth to the vinaigrette flavor. Seasonal tomatoes and raspberries are always the best and juiciest.
- 1 (4-ounce) log of goat cheese
- 2 tomatoes
- 4 teaspoons chopped fresh thyme leaves
- 2 tablespoons white wine vinegar
- 2 teaspoons Crème de Cassis aperitif (black current liqueur) – or to taste (optional)
- 1 teaspoon Dijon mustard
- 1/4 cup extra virgin olive oil
- Salt and pepper (to taste0
- 1 cup fresh raspberries
- 2 teaspoons fresh thyme leaves
Dip knife in hot water and slice the goat cheese log into eight uniform slices.
On eight plates, arrange sliced cheese on top of sliced tomato.
Whisk the olive oil and mustard into the vinegar with optional Cassis. Season to taste with salt and pepper.
Mash ½ cup of the raspberries and add to the dressing. Evenly distribute over tomatoes and cheese. Sprinkle with thyme leaves and remaining raspberries.
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