I am part of something new and exciting this week. Seven fellow food writers are joining together for a “Progressive Thanksgiving Dinner Party” and you are invited to attend! Each of us will be offering recipes every day this week comprising an entire holiday meal. You will have several options for each category, depending on taste and food combinations. Yesterday we started with beverages at Whole Life Nutrition and Gluten Free Organics. Today I will be presenting an appetizer, along with two more from Book of Yum and Gluten Free Organics.
Goat Cheese with Cumin and Mint – Serves 8-10
This is a holiday favorite each year both for its exotic taste and festive color. It is simple to make and a definite crowd pleaser.
1 large log fresh goat cheese (about 11 oz.)
2 TB cumin seeds, lightly toasted and crushed
Freshly ground pepper
3 TB extra virgin olive oil
¼ C minced mint leaves, plus sprigs for garnish
1 English cucumber, scored with a fork
½ C pomegranate seeds
1. In small bowl, mix goat cheese with cumin, pepper and mint. (Can be made ahead and refrigerated for up to 2 hours.)
2. Trim and remove ends of cucumber, then slice into ¼’ inch rounds. Arrange on serving platter.
3. Top with cheese mixture and drizzle with olive oil.
4. Sprinkle pomegranate seeds over top and garnish with extra mint.
> This spread could also be served with gluten-free crackers.
**Here’s the schedule of where to go next for the main course, side dishes and salads…and dessert:
Ali and Shirley will be serving MAIN COURSE on Wednesday, Nov. 18 at Whole Life Nutrition Kitchen and Gluten Free Easily
Diane, Stephanie, Shauna and Ali will be serving the SIDE DISH/SALAD on Thursday, Nov. 19 at The W.H.O.L.E. Gang, A Year of Slow Cooking, Gluten Free Girl and Whole Life Nutrition Kitchen
Jean, Ali and I will be serving DESSERT on Friday, Nov. 20 at Whole Life Nutrition Kitchen, Gluten Free Organics and Cook4Seasons
>>And for more healthy tidbits and recipes, now you can follow me on Twitter!