A few weeks ago, I was at a friends house and had my first bite of spring: a wheel of fresh goat cheese smothered in a chopped garlic, rosemary, and olive oil compote. Sprinkled with a little sea salt, I couldn’t believe my mouth. Really? I mean, I understand the power of fewer ingredients and am an ardent lover of garlic, but come on–this can taste that good? I thought to myself. Yes and yes. It was so simple, so fresh, a little spicy, definitely aromatic, and soft around the flavor-edges that I think I must have eaten about half of it–probably to make sure I was in reality and not a dream.
Making this impressive tasting hour d’oeuvre is actually super simple. Take a nice goat cheese and shape it into a circle (or not, a log of chev is fine too!) on a deep plate or in a shallow bowl. Mince some fresh garlic (8-10 large cloves), finely chop some fresh rosemary (3-4 tablespoons), stir it together with about a 1/2 – 1 cup nice olive oil (depending on how much cheese you have, use more or less), pour it over the cheese, slice a nice batard or ciabatta bread and you are ready to enjoy.
The flowers are in full effect up here in the Pacific Northwest. Andrew and I visited the annual tulip festival again last weekend which was gorgeous. One square mile of all tulips everywhere–varieties upon varieties that are jewel like in color and shape. It’s one of my favorite things about Oregon!
I went on a little walk around my neighborhood the other day and collected a huge bag of lilacs, blue-bells, and flowering rosemary from the surrounding alley’s. The color of the month here in Portland is definitely purple. Unless, of course, you visit the tulip festival. Then it’s every color under the rainbow. For the rest of the week, I will be busy at the IACP conference. I’m helping with the Culinary Trust dinner tomorrow night which I am so excited about!
Thanks for stopping in, enjoy the rosemary-garlic compote! Cheers!
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Oh my gosh, that looks AMAZING (the cheese mixture, but also the flowers)! And so simple! I love it. Thanks for posting the recipe!
You are welcome! If you try it, you will never go back. I feel like making this at LEAST once a week now
I am making this this very weekend! Thank you for sharing! YUM.
Wow, this looks amazing, and I’m completely in love with your blog!
Thanks, Vanessa
it’s delicious
Came across this on Food News Journal. Looks wonderful. And great photos too.
I came across your blog via Food News Journal too–thanks for stopping in!
Oh wow, yumm! Can’t wait to try that. And the tulips and lilacs must be gorgeous. Incredible.
Oregon spring=abundance of flowers! It’s the best
I followed you here from Twitter. The Portland IACP conference was an embarrassment of riches; I was blessed to attend the fabulous dinner hosted by Robert Reynolds and Judith Jones and even then, I find myself wishing I’d been able to make your and Ellen Jackson’s dinner.
I know, there were so many fantastic things happening at once, it was hard to choose! I think you put it well, IACP was an “embarrassment of riches” for sure–heavenly!
Just made this now… I think I need to make the rosemary bits TINY tiny tiny. I made them really, really small and they still feel overwhelming. Maybe I used too much?
Other than that, this is RIDICULOUS good. I fear for my hips.
If your rosemary was super fresh, it can be a bit overwhelming
. Glad you liked it, I love it too!
I brought this to a birthday party and everyone loved it! Thanks for sharing.