This recipe actually calls for a little preparation (1 hour) and a cedar plank; it works great if you’re already planning on grilling something for dinner. Since I didn’t plan ahead and hadn’t soaked the said plank, I just served the log of goat cheese with the honey and pepper (make sure you use lots, otherwise it just looks like a sad log of goat cheese). I cracked my black peppercorns in a mortar and pestle. If you don’t have one, put them in a plastic bag and whack them with a kitchen mallet or rolling pin to crush.
Other alternatives to the honey and pepper goat cheese (and taking a page from Trader Joe’s) is to spread the goat cheese log with leftover cranberry sauce from Thanksgiving, or a heated jelly (such as fig), or to cover it in ground spices (like thyme, rosemary, sage) of your liking. Any way you dress it up, adding a little festivity to your goat cheese doesn’t take much time and adds a lot to the presentation.
Honey-Pepper Grilled Goat Cheese
Prep: 1 hour Grill: 5 minutes
- 1 large cedar plank
- 1 (11 ounce) goat cheese log
- 2 tablespoons cracked black pepper
- 2 tablespoons honey
- Flatbread crackers, or water crackers or grilled French bread.
- Soak plank in water at least 1 hour. Roll goat cheese in pepper.
- Preheat grill to medium-high heat (350 to 400). Grill wood plank on one side, 4 to 5 minutes or until well marked. Turn plank over and top with goat cheese.
- Grill cheese, covered with grill lid, 1 to 2 minutes or until cheese is hot and edges are slightly melted. Remove from grill and drizzle with honey. Serve immediately with crackers.
Serves 10.
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