Rosemary, Honey, and Blueberry Goat Cheese Charcuterie
This dish is sensational. Make it ahead and keep it ready for the exact moment that unexpected company comes over. Sharp, tangy goat cheese melds perfectly with sweet, succulent blueberries, and everything is rounded out by a spike of fresh herbs and floral honey.
- 8 oz. goat cheese
- 1 cup blueberries fresh
- ¼ cup honey
- 2 tbs fresh rosemary, minced
- 1 Tbsp. lemon juice
- 1/8 tsp. salt
- ½ tsp. vanilla extract
In a medium-sized saucepan over medium heat add blueberries, honey, lemon juice, and salt. Sauté for 4-5 minutes, or until blueberries begin to burst.
Turn off heat and mash blueberries until a thick sauce forms. Add vanilla extract and stir. Add goat cheese in pieces and stir to just combine.
Allow the mix to cool, and wrap it tightly in a long sheet of plastic wrap. Form it into a log or oval shape, and refrigerate for at least 2 hours, or until log becomes firm.
Bring blueberry goat cheese log to room temperature before serving with sea salt crackers. Enjoy!
About the Chef
Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.