One of the main products that my place (Kimi) puts is goat cheese. We find it in a wide variety, from soft fresh to hard ripe. Our rich mountains in vegetation, with the cool breeze of the sea result in this wonderful cheese with its full taste and its characteristic aroma. So our appetizer will be a base of goat cheese… with herbs from the mountains of Seta, and with nuts from the walnuts and almond trees of my village.
- Half a kilo of goat cheese
- Sage, thyme, thyme, oregano, all herbs fresh chopped (all together around 3-4 tablespoons chopped)
- Almonds, walnuts crushed in a blender (about 100 g both together)
- 1 pot of red wine
- 1 pack of cherry tomatoes
- Optionally a little milk (in case your cheese is hard to soften)
- Beat the cheese in a blender. If it is too hard, add a little fresh milk to soften it. Pour into two bowls of half. In one bowl we put the herbs, and in the other the nuts. Wet our hands with wine and mix the ingredients to homogenize in each bowl.
- Put a grease gun on a plate. Wet our hands with the wine, and take a quantity of cheese and make it into a ball. Place the ball in the oil paste. Repeat until the cheese is finished from both bowls. Place the plate in the refrigerator. When they cool we take a toothpick, we pass a cherry tomato and then a ball of our goat cheese.
- Serve on plates as an appetizer or we can include it in salads married with dried fruits such as figs, plums, etc.