Goat Cheese Dressing in Blue
"Goat Cheese Dressing in Blue" was inspired by a recent shopping excursion during which I purchased several types of goat cheese to sample.
From the assortment, my absolute favorite was Montchevre's "Chevre in Blue," an aged blue cheese that has just the right amount of "bite" to it.
The thought of fresh, cold and creamy blue cheese dressing kept tempting me, so I made up this dressing recipe, and served it over a tomato "flower."
It makes a colorful and attractive salad or appetizer, and is especially refreshing during the summer when served with vine-fresh tomatoes.
- 1 1/4 cups Chevre in Blue, crumbled
- 1 cup buttermilk
- 1/8 tsp. salt
- 1/8 tsp. black pepper
- 1/8 tsp. garlic powder
- 1/8 tsp. onion powder
- pinch of cayenne (optional)
Blend all but 1/4 cup of the blue cheese
in a blender. Slice both ends off of 2-4 large tomatoes. Cut the tomatoes into 8 wedges, leaving pieces connected at the bottom, so that the tomato spreads out into a flower shape. Pour dressing over tomatoes and top with remaining cheese.
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