📝 About This Recipe
Transport your senses to the rolling hills of Southern France with this elegant, no-cook masterpiece. This dish features a creamy, tangy log of fresh goat cheese enveloped in a fragrant tapestry of dried lavender, rosemary, and thyme, then finished with a drizzle of artisanal honey and toasted nuts. It is a sophisticated study in texture and balance, offering a bright acidity that cuts through rich dairy, making it the quintessential centerpiece for a summer apéritif.
🥗 Ingredients
The Cheese Base
- 8 ounces Fresh Chèvre (Goat Cheese) (one large log, chilled for easier handling)
The Herb Crust
- 2 tablespoons Herbes de Provence (ensure it contains culinary lavender for authenticity)
- 1/2 teaspoon Flaky Sea Salt (such as Maldon)
- 1 teaspoon Pink Peppercorns (lightly crushed)
- 1 teaspoon Lemon Zest (finely grated from one organic lemon)
Infusions and Toppings
- 2 tablespoons Extra Virgin Olive Oil (high quality, fruity profile)
- 1 tablespoon Wildflower Honey (warmed slightly)
- 2 tablespoons Pine Nuts (lightly toasted)
- 3-4 pieces Fresh Thyme Sprigs (for garnish)
Accompaniments
- 1 loaf French Baguette (sliced into rounds)
- 4-5 pieces Dried Figs (halved)
- 1 small bunch Fresh Grapes (red or champagne grapes)
👨🍳 Instructions
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1
Remove the chèvre log from the refrigerator about 10 minutes before starting; it should be firm enough to handle but just beginning to soften on the surface to catch the herbs.
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2
In a small dry skillet over medium-low heat, toast the pine nuts for 2-3 minutes, shaking constantly until they are golden brown and fragrant. Remove immediately to a cool plate.
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3
On a clean, dry cutting board or a flat plate, spread out the Herbes de Provence in an even, rectangular layer roughly the length of the cheese log.
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4
Mix the flaky sea salt, crushed pink peppercorns, and fresh lemon zest into the herb mixture, ensuring an even distribution of colors and aromatics.
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5
Unwrap the goat cheese log carefully. If it is very sticky, you can lightly dampen your hands with cold water.
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6
Place the log at one end of the herb mixture and gently roll it forward, applying very light pressure so the herbs adhere to the entire circumference of the cheese.
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7
Pick up any remaining herbs and press them gently into the flat ends of the cheese log using your fingertips.
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8
Transfer the herb-crusted log to the center of a chilled slate or ceramic serving platter.
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9
Using the back of a small spoon, create a shallow indentation or 'well' along the top ridge of the log to hold the oil and honey.
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10
Drizzle the extra virgin olive oil slowly over the length of the log, allowing some to pool at the base.
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11
Follow with a decorative drizzle of the warmed wildflower honey, letting it ribbon over the sides of the cheese.
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12
Scatter the toasted pine nuts over the top and garnish with the fresh thyme sprigs for a pop of verdant color.
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13
Arrange the sliced baguette, halved figs, and grapes artistically around the cheese.
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14
Serve immediately while the cheese is still slightly cool, providing a small cheese spreader or knife for guests.
💡 Chef's Tips
For the best flavor, use a high-quality Herbes de Provence blend that includes lavender flowers; it provides that iconic floral note characteristic of the region. If your goat cheese is too soft to roll, pop it in the freezer for 5-8 minutes to firm up before coating. Avoid pre-ground pepper; the pink peppercorns should be crushed coarsely to provide bursts of mild, fruity heat. If you don't have pine nuts, slivered almonds or chopped walnuts make an excellent crunchy substitute. Make sure the lemon zest is very fine; large pieces can be overpowering and bitter.
🍽️ Serving Suggestions
Pair with a crisp, chilled Rosé from Provence or a bright Sauvignon Blanc to complement the acidity of the cheese. Serve alongside a bowl of Castelvetrano olives for a salty, buttery contrast. Add a small pot of apricot preserves to the platter for those who prefer a sweeter profile. Accompany with thin slices of Serrano ham or Prosciutto for a savory, meaty element. Offer gluten-free seed crackers as an alternative to the baguette for varied textures.