An appetizer for the indecisive! Creamy Brie and tangy goat cheese – warm and ready for dunking. Cabecou comes already marinated in oil & herbs to use as an instant seasoning.
1/2 wheel Marin French Triple Crème Brie
1 jar (6.2 ounces) Laura Chenel’s Chèvre Cabecou
4 tablespoons of the Cabecou oil or extra virgin olive oil
1 small jar (12-15 ounces) roasted red peppers, seeded and thinly sliced
2 tablespoons of freshly chopped herbs of your choice*
Freshly ground black pepper or red pepper flakes
Sliced plain or toasted baguette
Preheat oven to 400°F.
Pour Cabecou oil into a heat-proof ceramic dish to cover the bottom. Arrange cheese in the oil and sprinkle the red peppers slices over the cheeses. Drizzle with a little more oil. Scatter the herbs and pepper over the top and bake until the cheese is warmed through, about 10 minutes.
Serve immediately with warm bread or the toasted baguette slices.
* Mix & match: parsley, thyme, tarragon, oregano and rosemary are good choices.
Recipe by Chef Jacquelyn Buchanan
Marin French Cheese and Laura Chenel’s Chevre, 2014