Culture Magazine

14 culturecheesemag.com C O O K I N G W I T H C H E E S E 202 3 WHIPPED PRESERVED LEMON CHÈVRE TOAST WITH PICKLED RADISH AND SUMAC Written and photographed by Jennifer Bravo Preserved lemon and pickled radish packs a lot of bright flavors into this enticing appetizer or snack. A mandolin makes quick work of slicing the radishes, and while the piped chèvre looks pretty, you can spread it on the toasts instead. For a spicier, crunchier bite, use fresh radish instead of pickled. Serves 10 PICKLED RADISH: ¾ cup white wine vinegar or apple cider vinegar ¼ cup honey 2 bunches radishes, thinly sliced 5 garlic cloves 1 tablespoon salt 1 teaspoon whole mustard seeds 1 teaspoon black peppercorns 1 teaspoon fennel seeds 1 teaspoon coriander seeds CHÈVRE TOASTS: 1 sourdough boule, cut into 10 slices ¼ cup olive oil 16 ounces fresh chèvre 2 tablespoons chopped preserved lemon 1 tablespoon cold water Sumac, to garnish PICKLED RADISHES: Combine ¾ cup water, vinegar, and honey in a medium saucepan and bring to a boil. Add radish slices, garlic, and spices to a quart-size jar and pour hot liquid over top. Set aside to cool. The radishes will be ready to use in 24 hours but can be stored in the refrigerator for up to 10 days. CHÈVRE TOASTS: Heat oven to 400°F. Brush both sides of sliced bread with olive oil. Toast on a baking sheet for 10 minutes on each side, or until just golden brown. Set aside to cool. Whip chèvre and preserved lemon in a food processor or blender. Slowly add cold water and blend until smooth. Transfer mixture to a piping bag fitted with a large round tip, or use a large sealable plastic bag with one of the corner tips snipped off. (see headnote). Place a layer of pickled radishes on each toast, then pipe or spread whipped chèvre over top. Garnish with a sprinkle of sumac. BAKED PIMENTO CHEESE DIP Written by Virginia Willis Just in case there's not enough cheese in pimento cheese, some P-cheese recipes call for cream cheese. And, we all know cream cheese is the lodestar of hot, cheesy, dippy things. Makes 20 to 25 pieces 1 tablespoon canola oil 1 onion, chopped 1 stalk celery, chopped 1 clove garlic, chopped 1 baguette 1 cup store-bought or homemade pimento cheese (see recipe on p. 10) 4 ounces Neufchâtel or cream cheese, room temperature ½ cup grated extra-sharp cheddar cheese, divided 2 tablespoons chopped fresh parsley Hot sauce, to taste Kosher salt and freshly ground black pepper, to taste Paprika, to finish Heat oven to 400°F. Line a baking sheet with foil or a nonstick silicone baking sheet. Heat oil in a large skillet over medium high heat. Add onion and celery and season with salt and pepper. Cook, stirring occasionally, until vegetables are soft and translucent, about 3 to 5 minutes. Add garlic and cook until fragrant, 45 to 60 seconds. Transfer to a medium bowl and cool. Hollow out baguette for cheese stuffing: Place baguette on a clean work surface. Using a serrated knife, start slicing on an angle about 1-inch in from the outside of the baguette towards the center. Repeat down the other side. Cut each end and remove the strip of crust and crumb. Using your fingers, remove most of the crumb from the center. There should be a long channel down the center of the baguette. Set aside. Once vegetables have cooled, add pimento cheese, Neufchâtel, half of the grated cheese, parsley, and hot sauce. Stir to combine. Taste and adjust seasoning as necessary with salt and pepper. Place hollowed baguette on the prepared baking sheet. Using a spoon or a small scoop, transfer cheese mixture to fill baguette, packing it in tightly. Sprinkle remaining grated cheese and paprika over top. Transfer to oven and cook until cheese is melted and filling is piping hot, about 25 minutes. Transfer to a cutting board fitted with a serrated knife. Serve immediately. Whipped Preserved Lemon Chèvre Toast with Pickled Radish and Sumac

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