Culture Magazine

26 culturecheesemag.com C O O K I N G W I T H C H E E S E 202 3 FIG AND APPLE SALAD WITH SHAVED GOAT GOUDA Written by Jackie Botto Use a vegetable peeler to shave gouda into wide, hearty pieces for this light and crunchy salad. Serves 6 as a side, 4 as a main dish VINAIGRETTE: 1½ cups extra virgin olive oil ¾ cup balsamic vinegar 2 tablespoons fig jam 1 small garlic clove, finely minced ½ teaspoon kosher salt ½ teaspoon freshly ground black pepper SALAD: 6 cups spring mix or baby lettuces ½ red onion, thinly sliced 1 cup pecans, roasted and salted 12 fresh figs, halved 2 apples, cored and sliced (Honeycrisp or other crisp variety) 4 ounces aged goat gouda, (try Midnight Moon) VINAIGRETTE: Combine olive oil, balsamic vinegar, fig jam, and garlic in a mixing bowl. Whisk vigorously until dressing is emulsified. Season with salt and pepper. SALAD: Toss greens lightly with some of the vinaigrette in a large bowl. Divide dressed greens among individual plates or transfer all greens to a serving platter. Evenly scatter red onions and pecans over greens and arrange figs and apples on top. Using a vegetable peeler, shave wide pieces of gouda over salad. Serve with additional dressing on the side. ROASTED CARAMELIZED GRAPE AND CHÈVRE PANZANELLA Written and photographed by Jennifer Bravo Much like classic summertime panzanella, this spring interpretation is best made using freshly toasted bread rather than day-old bread. Makes 4-6 appetizer servings 1 sourdough baguette, cut into 1-inch cubes ¾ cup plus 2 tablespoons extra virgin olive oil, divided 2¾ teaspoons kosher salt, divided 3 ½ pounds red seedless grapes, stems cut into 4 to 5 small bunches 7 sprigs fresh thyme, stems removed, divided ¼ cup balsamic vinegar 8 ounces chèvre, crumbled into large chunks Flaky salt and freshly ground black pepper to taste Heat oven to 400°F. Spread bread cubes on a baking sheet and coat with ¼ cup olive oil and 1 teaspoon salt. Bake for 8 to 10 minutes, then use tongs or a spatula to flip the cubes and bake for another 8 to 10 minutes, or until just browned. Set aside to cool. Increase oven temperature to 450°F. Add grape bunches and half the thyme leaves to another baking sheet; drizzle with 1 to 2 tablespoons olive oil and sprinkle with 1 teaspoon salt. Roast for 15 minutes, flip grapes and cook for another 15 minutes. Transfer grapes to a bowl and immediately add balsamic vinegar to baking sheet to deglaze, using a silicone spatula to scrape and mix juices. Pour mixture into a large liquid measuring cup and add remaining ½ cup olive oil and ¾ teaspoon salt. Whisk vigorously until dressing is smooth and thickened. On a serving platter, layer together roasted grapes, toasted sourdough cubes, and fresh chèvre. Drizzle balsamic dressing over top and garnish with remaining thyme. Sprinkle with flaky salt and freshly ground pepper to taste before serving. Roasted Caramelized Grape and Chèvre Panzanella

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