1 cup of whole milk (If the cheese has a very soft consistency, you may need only 2/3 to 3/4 of a cup)
1/4 of a cup of fresh rosemary needles
3/4 of a pound of goat-cheese, softened with a spatula
Salt to taste
Fresh-ground black pepper to taste
In a small saucepan, bring the milk to a boil. Add the rosemary needles, cover the pan, remove from the heat, and allow the milk to infuse until it has completely cooled to room temperature.
Strain the cooled milk, whisk it into the goat-cheese, and season to taste with the salt and pepper.
The sauce is now ready to use with a basket of raw vegetables or other cold foods.
No comments:
Post a Comment