Making a Cheese Plate

Plating Tips
Always serve cheese at room temperature.  Remove hard cheeses from the refrigerator an hour or two before serving to let the flavors develop. Soft cheeses or small portions need less time.  A Cheese dome, overturned bowl or light cloth is very useful to prevent the cheeses from drying out while they come to room temperature. When cutting full wheels or large wedges, try to keep the shape of the cheese intact. Cut wheels first in half, then into triangles. Use a selection of attractive boards, marble, slate, platters or individual cheese plates.For a buffet, provide a separate knife for each cheese ­ spreaders for soft cheeses, sturdy blades for hard cheeses. Make sure any plate decorations or leaves are clean and dry.

Easy Cheese Course Accompaniments
Breads & Crackers:  French baguette, sweet Italian, rustic artisan loaf; olive, raisin or walnut breads are especially good with blue cheeses. Fruit:  Figs, apples, grapes, pears, peaches or melons when in season. Dates, quince paste, dried apricots or other dried fruit work well in winter.  Chutney and other relishes are frequently used ­ especially with English style cheddars.

Figs and got cheese make natural cheese-plate partners because goat cheeses like to be paired with slightly sweet, fruity flavors; we love to cut a fresh fig in half and place 1 tsp. of goat cheese (like Laura Chenel's Chabis) over each half.

Laura Chenel’s Fondue with Herbs Chabis

Serves 2-4

Ingredients

8 ounces Laura Chenel’s Herbs Chabis

1 clove garlic, minced or pressed

⅓ cup dry white wine

½ cup heavy cream

¼ teaspoon kosher salt or to taste

½ teaspoon coarsely ground black pepper or to taste

1 bunch chives, minced

3 tablespoons fresh tarragon, finely chopped

Instructions

  • In a small saucepan over medium heat, add the white wine and garlic.  Bring to a simmer and add the heavy cream.
  • Stirring the cream mixture, add the fresh goat cheese. Turn the heat down to low and stir until cheese is fully melted.  Do not use high heat as fresh Herbs Chabis becomes grainy when heated on high heat.
  • Add the salt and pepper to taste. Remove the goat cheese mixture from heat.
  • Serve with steamed fingerling potatoes, bread, fruit, vegetables or cornichons.


Recipe by Chef Jacquelyn Buchanan
Laura Chenel’s, 2015 

Roasted Grape, Laura Chenel’s Original Log and Sausage Pizza with Herbs

Sonoma County is renowned for its wine grapes and during the harvest season there are varietal table grapes that are available only at this time of year.  Roasting intensifies their flavor and they marry beautifully with goat cheese, sausage and fresh herbs to make a delicious autumn pizza!

Makes 1-10 inch pizza

Ingredients

4 ounces Laura Chenel’s fresh chèvre (Chef’s Chèvre, Original Log or Chabis)

2 cups seedless red grapes 

4 teaspoons extra virgin olive oil, divided

1-10 inch prebaked or partially pre-baked pizza round* 

4 ounces precooked and crumbled sweet Italian sausage (or sausage of your choice)

2 tablespoons of your choice of chopped herbs** 

Instructions

1. For the roasted grapes: Preheat oven to 350° F. Place grapes on a rimmed baking sheet. Toss with 3 teaspoons extra virgin olive oil and salt and pepper to taste. Roast until grapes begin to wrinkle, about 15 minutes. Remove grapes and any juices to a bowl.

2. For the pizza: Increase oven temperature to 425°F. Place the crust onto a baking sheet and brush lightly with remaining olive oil. Top the crust with the roasted grapes and juice. Top with the crumbled sausage.

3. Crumble Original Log evenly over the pizza and sprinkle the herbs on top.  Bake until the crust is browned and the pizza is warmed through, about 12 minutes.

Recipe by Chef Jacquelyn Buchanan
Laura Chenel’s and Marin French Cheese, 2015


* If using a raw pizza round, bake it to the product specifications before proceeding with the recipe. I used a cornmeal crust that was preformed and partially prebaked.

** Sage, thyme, lemon thyme, parsley, tarragon, basil and even cilantro will all work well on this pizza.

Laura Chenel's 4 Peppercorn Chabis Pasta Sauce

This 4 Peppercorn Chabis goat cheese sauce will cover ¾ - 1 lb of spaghetti or other pasta, and is also perfect over grilled chicken or grilled portabella.

Ingredients

1 tbsp. extra virgin olive oil

3 tbsp. dry white wine

1 cup chicken broth

1 tsp. fresh parsley

4 oz. 4 Peppercorn Chabis 

salt and pepper, to taste

Instructions

  • Combine olive oil, wine and chicken broth in a saucepan; simmer over medium heat until reduced by about half. Add parsley, 4 Peppercorn Chabis, salt and pepper. Continue simmering, stirring frequently, until sauce is creamy and thickened to your liking.
  • Toss hot pasta with sauce and serve immediately.

Mac n' Chèvre with Laura Chenel's Original log, Roasted Chicken, corn and tomatoes

This is a delicious and easy recipe! Fresh corn and tomatoes are wonderful in season but frozen corn and canned tomatoes work well too. I have a friend from Texas who likes to add canned chilies to the dish!
A tasty rotisserie chicken works perfectly.

 
Serves 6 as main course
 
Ingredients

8 oz Laura Chenel’s fresh chèvre (Original Log, Chabis or Chef’s Chèvre), divided

2 oz Laura Chenel’s Tome or other hard grating cheese

2 cups cream

1 sprig of fresh rosemary

1 or 2 cloves garlic, smashed

12 ounces shell pasta (or other shape of your choice)

1½ cups cooked chicken, cut into ¼ inch chunks or shredded

1½ cups peeled and diced tomatoes

1½ cups corn (fresh and cut off the cob or frozen)

Salt and black pepper

Minced chives or chopped parsley for garnish (optional)
 
Instructions

  • Preheat oven to 350°F. In a medium sauce pan, add the rosemary sprig and smashed garlic cloves to the cream and bring to a simmer over medium heat. Simmer until the cream has been reduced by one half. Remove the rosemary and garlic and discard.
  • Whisk 6 ounces of the fresh goat cheese into the cream until melted. Add salt and black pepper to taste. Keep warm.
  • Cook the pasta according to package directions.  Drain but do not rinse the pasta. Pour the pasta into a large mixing bowl.
  • Add the cream mixture, chicken, tomatoes and corn to the pasta. Stir until well combined.  Pour pasta mixture into a baking dish. Crumble the remaining 2 ounces of fresh goat chhese on top of the pasta and the 2 ounces of grated Tome.
  • Bake until warm and bubbly, about 30 minutes. Garnish with chopped herbs before serving if desired. 

Gravenstein Apple and Laura Chenel’s Pizza with Toasted Walnuts and Prosciutto

Gravenstein Apples are harvested in Sonoma County from late July to early August.  They are an heirloom varietal that was once a major food product in Sonoma County.  The orchards have since been replaced primarily by vineyards.  The Slow Food Movement has honored the Gravenstein by placing it in their Ark of Taste to demonstrate the importance of maintaining and honoring this local varietal. Two delicious local Sonoma products make for a yummy Sonoma treat!

Makes 1-10 inch pizza

Ingredients

4 ounces Laura Chenel’s fresh chèvre (Chef’s Chèvre, Original Log or Chabis)

1-10 inch pre-baked or partially pre-baked pizza round*

1 teaspoon extra virgin olive oil 

2 ounces Prosciutto, thinly sliced

8 ounces Gravenstein apple, thinly sliced

1 ounce toasted walnuts, coarsely chopped

1½ cups of arugula, tossed lightly with your favorite vinaigrette

Instructions

  • Preheat oven to 425°F. Place crust onto a baking sheet and brush lightly with olive oil. Top the crust with a thin layer of prosciutto. Cover the prosciutto with the apple slices. 
  • Crumble the goat cheese evenly over the pizza and sprinkle the walnuts on top. Bake until the crust is browned and the pizza is warmed through, about 12 minutes.
  • Spread the dressed arugula over the pizza, slice and serve.

Recipe by Chef Jacquelyn Buchanan
Laura Chenel’s 2015 


*If using a raw pizza round, bake it to the product specifications before proceeding with the recipe. I used a cornmeal crust that was preformed and partially prebaked.

Fresh Crab and Asparagus Pasta with Laura Chenel's 4 Peppercorn Chabis

If fresh crab is not available, canned crab may be substituted. Fresh pasta is delicate and delicious in this dish if you have a good local source – otherwise, good quality dry pasta works just fine.
 
Serves: 8 as starter and 4 as entrée
 
Ingredients

2 pillows (Five ounces each – total of 10 ounces) Laura Chenel’s  4 Peppercorn Chabis*

1 pound asparagus, woody ends removed, washed and dried

2½ tablespoons extra virgin olive oil, divided

1½ tablespoons kosher salt, divided

1 pound fettuccini

2 large shallots, thinly sliced

8 ounces cherry tomatoes, stemmed, washed and cut in half

8 ounces picked crab meat

2½ ounces (1 bunch) basil, leaves cut in thin ribbons

1 lemon, zested and juiced
 
Instructions

  • Preheat oven to 350° F. Place asparagus onto a rimmed baking sheet. Drizzle with 1 tablespoon olive oil. Sprinkle with ¼ teaspoon salt and toss to coat the asparagus. Roast until tender, 8-10 minutes. Allow to cool then slice into thirds on the diagonal.
  • Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the shallots and ½ teaspoon salt. Sauté until the shallots are soft, about 5 minutes. Set aside to cool in the pan.
  • Bring 4 quarts of water to a boil and stir in 1 tablespoon salt. Cook the pasta according to package directions. Drain, reserving 1 cup of pasta water.
  • Return the skillet to medium low heat. Add the pasta and mix in 1½ teaspoons olive oil and ¾ teaspoon salt. Stir in the asparagus, the fresh chèvre and cherry tomatoes. Add enough of the pasta water to the melting cheese to emulsify and create a sauce. Cook until all ingredients are heated through, about 2 minutes.
  • Remove the skillet from the heat and stir in the crab and basil. Add the lemon juice if desired. Garnish with the lemon zest and serve immediately.

Laura Chenel’s Summer Fig Log Salad with Prosciutto and Arugula

Makes 4 appetizer size salads

Ingredients

1 - 5.4 ounces Laura Chenel’s Summer Fig Log

4 ounces prosciutto, very thinly sliced

8 fresh figs, sliced into rounds

4 ounces small leaf arugula 

3 tablespoons extra virgin olive oil, divided

1 lemon, juice and zest

Salt and Pepper

Instructions

  • Tear the prosciutto into wide ribbons.  Divide and line the bottom of 4 serving plates with the prosciutto. Scatter the sliced figs evenly onto each plate.
  • In a medium bowl, toss the arugula with one tablespoon of the olive oil. Season with salt and pepper to taste.
  • Divide the dressed arugula onto each plate. Crumble the Summer Fig Log over the arugula.
  • Sprinkle the lemon zest and juice evenly over each plate. Drizzle the remaining olive oil evenly over each plate.  

Recipe by Chef Jacquelyn Buchanan
Laura Chenel’s and Marin French Cheese, 2015 

Heirloom Tomato Salad with Laura Chenel's Marinated Cabecou

The flavor of goat cheese and heirloom tomatoes is a summer symphony.
 

Serves 4
 
Ingredients

1 jar Laura Chenel’s Marinated Cabecou*

4 Heirloom tomatoes (about 3 pounds) of different sizes and colors

½ of a torpedo onion, sliced thinly*

1 bunch of basil

Sea Salt

Freshly ground black pepper

½ cup of balsamic vinegar*
 
Instructions
• Slice the heirloom tomatoes ¼ inch thick. Using a sharp knife, to prevent bruising, slice basil into thin strips, chop or tear.
• Place tomatoes on serving plate, overlapping and alternating colors and shapes. Distribute red onions lightly and loosely on top of tomatoes. Sprinkle basil on top of onions.
• Drizzle all with the oil from the Marinated Cabecou. Break Cabecou into large chunks and tuck around the top of the salad. Drizzle a little more of the olive oil and then the balsamic vinegar. Sprinkle with sea salt and freshly ground black pepper.
 
Recipe by Chef Jacquelyn Buchanan
Laura Chenel’s
 
*Marinated Cabecou is a particularly wonderful choice with this salad because of the herbs and oil used in the packaging of the cheese. This salad will be equally delicious using Laura Chenel’s Original Log or Chabis and substituting extra virgin olive oil for the Cabecou oil.

*Torpedo onions come into season about the same time as heirloom tomatoes and are tasty and mild but a red onion can be substituted.

*Use white balsamic if you want a brighter look to your salad

Laura Chenel’s Gougères

Note: These can be made ahead and rewarmed just before serving. With a sparkling wine these are the perfect way to start a party.

Makes 72 appetizer size gougères 

Ingredients

7 ounces (about 1 cup) Laura Chenel’s fresh chèvre (Original Log, Chef’s Chèvre)

1 ounce (about ¾ cup) Laura Chenel’s Tome, finely grated

1 cup water

½ cup unsalted butter, cut into pieces

½ teaspoon kosher salt

⅛ teaspoon freshly ground black pepper

1 cup all purpose flour

4 eggs

Instructions

  • Preheat oven to 370°F. Heat the water, butter, salt and pepper in a heavy medium saucepan over medium heat. Stir the mixture until it comes to a boil. 
  • Add the flour to the liquid all at once. Beat for 1 minute until the mixture begins to form a ball. Remove from the heat and allow to cool for 10-15 minutes.
  • Move the mixture to the bowl of a food processor. Add the eggs one at a time, pulsing until the mixture is smooth and satiny after each addition. Add the fresh goat cheese and process until the mixture is well blended.
  • Drop the paste by heaping tablespoons onto parchment lines baking sheets. Sprinkle with the Tome.
  • Bake until well browned, 25-30 minutes, rotating pans halfway through baking.
  • Serve while still warm.

Spring Greens, Beet & Chèvre Salad

Beet_Chevre-Salad-crop.jpg

Serves 4 as an appetizer
 
Ingredients

4 ounces Laura Chenel’s Original Log

1½ pounds (6 medium) beets, washed and trimmed

2 tablespoons finely minced shallots

1 teaspoon Dijon mustard

2 tablespoons sherry vinegar

½ teaspoon kosher salt, plus more for taste

⅓ cup extra virgin olive oil

8 ounces mixed greens

½ cup walnuts, toasted

Freshly ground black pepper
 
Instructions

  • Preheat oven to 415°F. Place the beets on a sheet of aluminum foil on a baking sheet. Toss the beets with olive oil. Seal the foil around the beets and roast until the beets are tender, about 1 hour. Open the foil and set aside to cool.
  • When the beets are cool enough to handle, peel the beets and cut into wedges or chunks.
  • For the vinaigrette: In a small bowl combine the shallots, Dijon mustard, sherry vinegar and ½ teaspoon salt. Slowly whisk in the olive oil until thoroughly combined. Set aside.
  • Assembly: Place the greens and walnuts into a large bowl. Pour on the vinaigrette and toss until coated. Season with salt and pepper to taste.
  • Portion the greens and walnuts onto the serving plates. Divide the beets between the plates and crumble goat cheese on top of each salad.

Arugula & Fig Salad

Figs and goat cheese are old friends. This pairs our delicious aged goat cheese with fresh figs when they are in season. Enjoy this classic duo!

Serves 4 as a side salad or appetizer
 
Ingredients

8 ounces Laura Chenel’s Tome

12 cups arugula, washed and spun dry

2 baskets of fresh figs, your choice of variety

1 cup olive oil, divided

1½ teaspoon kosher salt, divided

½ teaspoon freshly ground black pepper, divided

1 small head of radicchio

2 tablespoons balsamic vinegar

Calendula or violas flower petals (or other edible flower petals), for garnish
 
Instructions
• For the salad: Place the arugula in a large bowl and set aside until ready to assemble salad. Cut the radicchio in half lengthwise, remove the core, and then slice into small ribbons. Add to the bowl with the arugula.
• Rinse and halve the figs and toss gently with ½ cup olive oil, 1 teaspoon salt and ¼ teaspoon pepper. Place the figs on a medium hot charcoal grill or a medium hot stovetop grill pan. Grill until you can see the figs begin to caramelize, about 2 to 3 minutes. Turn the figs over and grill 2 to 3 minutes on the back side. Set the figs aside until assembly.
• For the vinaigrette: In a small bowl, whisk together the balsamic vinegar, ½ teaspoon salt, ¼ teaspoon pepper and ½ cup olive oil.
• Assembly: Toss the vinaigrette with the arugula and radicchio. Once dressed, portion onto individual plates. Cut the figs into quarters and divide equally among the plates. With a vegetable peeler, make curls of Tome on top of the salad and sprinkle with petals or flowers for garnish

Honey Roasted Strawberry Chef’s Chèvre Smoothie

Makes 1 serving

Ingredients

6-8 large strawberries, hulled

1 tablespoon honey

1 cup coconut water

3 tablespoons of Laura Chenel’s fresh chèvre (Chef’s Chèvre, Original Log or Chabis)

½ cup Greek yogurt

4 large basil leaves, roughly chopped

Instructions

  • Preheat oven to 350°F. On a small baking sheet, toss the strawberries with the honey and roast for 5 minutes. Remove from oven and all to cool for a few minutes.
  • Place all other ingredients into a blender or food processor. Add the strawberries and process until smooth.

Recipe by Chef Jacquelyn Buchanan
Laura Chenel’s and Marin French Cheese, 2015 

Lemon Tartlet with Laura Chenel's Chef's Chèvre

This recipe is surprisingly simple and delicious. The combination of lemon curd and chèvre make this tartlet taste like lemon cheesecake.
 
Makes 12 tartlets
 
Ingredients

½ cup Laura Chenel’s fresh chèvre (Chabis or Chef’s Chèvre)

½ cup lemon curd, prepared or homemade

12 frozen mini pastry shells or tartlet shells, prepared according to package directions

Fresh strawberries or other seasonal berries, sliced, for garnish
 
Instructions

  • In a medium bowl, cream together the lemon curd and Chef’s Chèvre until smooth.
  • Spoon the curd into the pastry shells and garnish with berries.

Honey and Laura Chenel's Original Log Ice Cream

This is a delicious, light ice cream - perfect for summer but it would also be delicious with a wintery fruit compote. 

Makes about 1 quart

Ingredients

5 ounces Laura Chenel’s fresh chèvre (Original Log, Chabis or Chef's Chèvre) 

2 cups heavy cream

1 cup whole milk

1⁄2 cup honey

Instructions

  • In a medium sauce pan, combine the cream, milk and honey. Heat over medium heat until the mixture is steaming but not boiling. 
  • Remove the saucepan from the heat and whisk in the goat cheese until melted. Pour into a bowl and chill the mixture in the refrigerator for a few hours or over an ice bath until cool. 
  • Churn in your ice cream maker according to the manufacturer's directions. Transfer to a container and place in the freezer until firm. 
  • It is best to remove the ice cream from the freezer a little ahead of serving as the texture will be easier for scooping.     

Serve with grilled stone fruit or figs. 


Recipe by Chef Jacquelyn Buchanan, Laura Chenel’s, 2015 

Frozen Lemon Chèvre Cookie Bites

Makes 24 small cookies
 
Ingredients

8 oz Laura Chenel’s Chabis or Chef’s Chèvre

8 oz lemon curd (prepared or favorite home made recipe)

1 box Belgian waffle cookies
 
Instructions

1. Mix equal portions of Laura Chenel’s Chef’s Chèvre and lemon curd.
 
2. Top a Belgian waffle cookie (Trader Joe’s work well) with a generous spoonful of the Chef’s Chèvre /curd mixture, close with another cookie to make a sandwich. Continue making cookie sandwiches until the entire filling is used. Place cookies in layers in a plastic container and freeze. When ready to serve, take frozen cookies out of the freezer and cut diagonally to make a graceful “bite.”
 
The frozen cookies will melt quickly so serve immediately after removing from the freezer or refresh the plate with more as needed.  Plate with a spoonful of fresh seasonal berries.
 
The cookies can be made a week in advance, wrapped tightly in foil and frozen.

Laura chenel's summer fig log appetizer with fresh figs and basil

Our Summer Fig Log is fresh and delicious.  Paired with basil and fresh figs in season, this is a perfect summer bite.

Makes 10-12 appetizers.

Ingredients

1-5.4 ounce log Laura Chenel’s Summer Fig Log

5-6 fresh ripe figs

5-6 large fresh basil leaves

2 tablespoons balsamic vinegar

2 tablespoons extra virgin olive oil

Ingredients

1. Depending on the size of the fresh figs, slice each in half or into quarters. Slice the basil leaves into ½-inch wide ribbons.

2. Place a slice of fresh fig onto each basil leaf ribbon. Top with 1 tablespoon of Summer Fig Log and fold the basil leaf over the top of the fresh goat cheese. 

3. Drizzle each appetizer with the balsamic vinegar and olive oil.

4. The appetizers can be garnished with smoked paprika, cracked black pepper or chili flakes if desired.


Recipe by Chef Jacquelyn Buchanan
Laura Chenel’s and Marin French Cheese, 2015

Laura Chenel’s 4 Peppercorn Chabis and Black Pepper Biscuits with Smoked Salmon and Dill

The biscuits are very tender and delicate. The flavor works well with fillings such as sausage, prosciutto or smoked salmon. The biscuits would also be a delicious side for soup or a salad.

Biscuits:
Makes 48 appetizer size biscuits

Ingredients For 48 Biscuits

5 ounces (⅔ cup) Laura Chenel’s 4 Peppercorn Chabis

2 cups all purpose flour

2 teaspoons baking powder

½ teaspoon baking soda

1 teaspoon sugar

1 teaspoon kosher salt

½ cup (1 stick) unsalted butter, chilled and cut into cubes

1 cup buttermilk, divided

Coarse black pepper for garnish

Instructions

  • Preheat oven to 400°F. Whisk the flour, baking powder, baking soda, sugar, salt and pepper together in a large bowl.  Using fingertips, rub the butter into the dry ingredients until a coarse meal forms.
  • Rub in the fresh 4 Peppercorn Chabis until well mixed. Add ¾ cup buttermilk and stir with a fork until the dough comes together.
  • Pat the dough out on a lightly floured surface into a ¾-inch round. Using a floured 1½-inch diameter cutter cut out biscuits and place on parchment lined baking sheets. Gather scraps together gently, pat out dough and cut additional biscuits. 
  • Brush the top of the biscuits with the remaining 2 tablespoons buttermilk and sprinkle with coarse black pepper.
  • Bake until golden brown, 16-18 minutes, rotating sheets halfway through baking time. Cool biscuits on rack.

Smoked Salmon Filling:

Ingredients

8 ounces hot smoked salmon

Zest and juice from ½ lemon

1 tablespoon chopped fresh dill

1 tablespoon good quality mayonnaise

Instructions

  • In a small bowl break or shred the smoked salmon into fairly large pieces. 
  • Add the lemon zest, lemon juice, dill and mayonnaise to the salmon. Stir the mixture until well combined.
  • Split biscuits in half horizontally. Spread bottom halves with a thin layer of sweet butter. Divide the salmon among the biscuits. Top each with a dill sprig and biscuit top.


Recipe by Chef Jacquelyn Buchanan
Laura Chenel’s, 2015

Mushroom Appetizers with Laura Chenel’s fresh goat cheese and Pesto

The mushrooms on their own are a perfect last minute appetizer. When they are served with greens and garnishes as below, they make a great starter salad.

Serves 4

Ingredients

2 cups Laura Chenel’s Chef’s Chèvre (can be substituted with Chabis or Original Log)

12 large white or crimini mushrooms

½ cup extra virgin olive oil

½ teaspoon salt

¼ teaspoon freshly ground black pepper

1 cup basil pesto (purchased, or your own favorite recipe)

2 cups mixed salad greens

1 basket of cherry tomatoes, tops off and rinsed

1 bunch radishes, rinsed, topped and tailed*

½ cup pine nuts, toasted

Instructions

  • Preheat oven to 350°F. Wipe the mushrooms clean of debris with a damp paper towel and break off stems.

  • Place the mushroom on a baking sheet and toss with olive oil, salt and pepper. Roast, tops down, for 5 minutes. Turn the mushrooms upside down on the baking sheet and drain moisture that has gathered inside the caps of the mushroom.

  • Preheat the broiler to medium. Mix the Chef’s Chèvre with the pesto until combined. Dividing evenly, fill the mushrooms with the mixture. Place the mushrooms under the broiler until the cheese browns, about 2 to 3 minutes.

  • Toss the greens with your favorite vinaigrette and distribute over the bottom of the serving plate as a liner.

  • Place the mushrooms on the greens and garnish with the radishes and cherry tomatoes. Sprinkle with the pine nuts.

Recipe by Chef Jacquelyn Buchanan
Laura Chenel’s

Eggplant & Pesto Appetizer

Ingredients

½ cup Laura Chenel’s Chef’s Chèvre

2 Japanese eggplants

1 tablespoon kosher salt

¼ cup olive oil

¾ cup pesto (prepared, or your own)

½ cup toasted pine nuts

Instructions
1. Slice eggplant lengthwise into ” slices, salt slices and drain for ½ hour. Blot dry and brush with olive oil.

2. Preheat stovetop grill pan or outdoor grill. Lay eggplant slices on hot grill, cook 2-3 minutes or until tender, turning once. Remove from grill and hold at room temperature.

3. Spread eggplant slices with Laura Chenel’s Chef’s Chèvre, top with pesto and toasted pine nuts. Roll eggplant slice around filling and secure with a toothpick.

Serve at room temperature or warm on a bed of marinara sauce.