A gourmet appetizer pairing the lovely tastes of Chèvre Noir Cheddar cheese and Green & Black’s Organic Sea Salt Chocolate. Recipe by Lora Kirk. Recipe courtesy of Green & Black’s Organic.
ingredients
directions
In a heavy skillet over medium-high heat, heat 1 teaspoon olive oil and sauté mushrooms, stirring often, until golden brown, about 5 minutes. Remove from heat and add all herbs and lemon juice. Set aside.
Line a plate with two paper towels. In a saucepan over medium-high heat, heat remaining olive oil to approximately 350-375°F/177-190°C.
Testing with one slice at first, carefully add garlic to hot oil. Cook until just crisp and light golden brown, about 1 minute or until bubbles around chips have calmed. Use a flat slotted skimmer to keep slices from sticking together.
Transfer cooked chips to paper towels to drain. Set aside.
To assemble: Spread goat yogurt with back of spoon across plates. Scatter beech mushrooms across yogurt. Add garlic chips, cheese and chocolate. Drizzle Espelette oil over each plate before serving.