You are here >
Goat’s cheese, unlike cow’s cheese, is easier for the stomach to digest. I have found that these cheeses can be different each time. Check my note below for instructions about this.*
Makes 55 cubes
• 1 7-ounce package of goat mozzarella cheese
• 1½ tablespoon olive oil
• ½ teaspoon paprika
• ½ teaspoon garlic powder
• 1 tablespoon Italian seasoning
• 1 tablespoon basil
• ¼ teaspoon salt
• ¼ teaspoon pepper
• Dash cayenne pepper (optional)
Cut goat cheese into ½-inch cubes.
Into bowl, add olive oil, paprika, and garlic powder.
Add cheese cubes and coat all surfaces of cubes. Add Italian seasoning and coat cubes. Then add basil and coat cubes. Toss with salt and pepper and dash of cayenne.
Refrigerate overnight. Place goat cheese cubes stacked on plate with toothpicks for serving.
*Note: I have found that every time I buy goat cheese it tastes a little different. Sometimes it tastes very mild and other times very tart. Taste the cheese before starting the recipe. If very tart, add a little sugar with the olive oil to take away the tartness.
Adapted from materials prepared by Terry Traub, R.D.H., B.S., Author of Food to Some, Poison to Others. Copyright 2008, Terry Traub, All Rights Reserved, Used with Permission.
'Food to Some, Poison to Others: The Food Allergy Detection Program' (Frederick Fell Publishers, July 2008, ISBN: 978-0-8839117-1-6, $14.95)
Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2018 James T. Ehler and www.FoodReference.com unless otherwise noted. All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.