Chris and I visited a goat farm yesterday. We saw baby goats as young as two weeks old, and full grown ones too. They were so cute but stinky (what do you expect from farm animals, right?). We then made our way to the farm’s gift shop where they had all sorts of preserves, farm fresh chicken eggs (yep, they had chicken on-site but they’re not the reason why we were there.), and cheeses made out of goat milk. We sampled a few of their cheeses and ended up going home with four different kinds.
One of the cheeses I got was a fromage blanc made out of goat milk, also known as fromage frais. For those of you who are not familiar with fromage blanc, the name means fresh cheese in French. It is a creamy soft cheese made with whole or skimmed milk and cream. Fromage blanc has the consistency of cream cheese and when it’s pure, it is virtually fat free. But cream is frequently added to improve the flavor (source: Wikipedia).
I served this cheese on a crostini along with some roasted cherry tomatoes and fresh thyme leaves. They were insanely good, easy to make yet looked impressive. So the next time you are looking for something easy to entertain with and pretty to look at, give this one a try. Bon appétit!
- 1 (10 ounce) box of cherry tomatoes, halved
- 1/4 cup of olive oil + extra for brushing on baguette
- 1 teaspoon of sugar
- 1 small baguette, sliced
- 1 (5.5 ounce) container of fromage blanc (mine was made out of goat milk)
- fresh thyme, stripped and leave it whole
- fleur de sel
Preheat the oven to 350 degrees F.
Place tomatoes in a small baking sheet. In a small bowl whisk together olive oil and sugar. Pour mixture over the tomatoes and toss tomatoes until they are coated. Flip all tomatoes until they are cut side up. Roast for 45-50 minutes or until tomatoes shrink up and burst.
In a separate baking sheet, place sliced baguette and brush them with olive oil. Place them under the broiler until slightly brown around the edges. Remove from oven and let them cool slightly. Spread fromage blanc on the baguette. Then top with roasted tomatoes and sprinkle with fresh thyme leaves and a little bit of fleur de sel.
Source: Fork and Vine