Chef Tom Bivins – Executive Director Vermont Cheese Council
8 oz. fresh goat cheese, plain
Spicy: 1/3 cup dried hot peppers (ancho chilies are the best)
Sophisticated: 1/4 cup chopped fresh lavender and 1/8 cup coarse ground peppercorns
Sweet: 1/3 cup chopped dried apricots and 1/3 cup candied or spiced pecans or walnuts
Cut each log of fresh goat cheese into 12 pieces and roll into a small ball (most easily done when chèvre is at room temperature).
Roll ball in topping and place on a plate and serve.
These can be made a day in advance and refrigerated. Bring up to room temperature before serving.