Issue 03



Recipe by The Communal TablePhotography by Cheryl JuettenFood Styling by Katie Hardin

Need something quick to set out with a clutch of crackers while dinner finishes bubbling away? Keep this recipe on-hand for such occasions. I almost always keep one of those packages of fresh goat cheese in my fridge for this purpose. You know, the fresh goat cheese that comes in an 8 to 12-ounce log? That’s the one. Now plop it onto a serving dish and chop a generous handful of herbs you keep on hand. I always have Italian parsley and scallions in my crisper, so they make the cut. Also, even when I don’t have fresh dill, per my grandmother’s instructions, I keep some in my freezer, so I throw a bit of that on top. I am a tomato fiend, and my pantry is never, ever bare of tomatoes in all their preserved forms, including oil-packed sundried tomatoes. Chop these into little pieces and adorn your goat cheese with a bit of savory red. Drizzle your best quality olive oil over the top and sprinkle a few red pepper flakes and some kind of coarse salt such as Fleur de Sel or Maldon. You’re done. Put it out and let people graze while you swoop in for hearty bites as you get dinner finished. Everyone is happy.


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