Cook the Issue 2010: Fresh cherry relish and goat cheese crostinicomments (0) June 15th, 2010 in Gallery
This was an interesting appetizer and very good. The ricotta toned down the goat cheese a little but made it more spreadable and added a buttery taste. The relish was excellent-- full of bright flavors, along with succulent fruit. I noticed someone else in the Challenge had used walnuts instead of jicama-- I did the same and it was really good. This would be excellent with some swanky gin cocktails. Mmm, so thirsty...
Recipe Used: Fresh Cherry Relish and Goat Cheese Crostini
posted in: Gallery