Bringing flavor, pizazz and panache to cooking

This is an appetizer that Larry and I had in our favorite restaurant in Paris, L’Ebachoir at 43 rue Citeaux near the Bastille. We guessed at the recipe and finally asked our waiter, Gil, if we were close. He said we were spot on! This is a great appetizer and a wonderful 1st course in a multi-course meal.

12 oz. goat cheese

½ cup heavy cream

black olives, small can, diced

Avocado Coulis, recipe follows

French Bread, sliced

Field Greens

Balsamic Vinaigrette, recipe follows

Mix goat cheese and cream. Mixture should be thick enough to hold a shape.

Rinse the olives 3 to 4 times to remove the brine and drain thoroughly.

Press half the cheese mixture into the bottom of a small bowl lined with plastic wrap. Place in freezer for 10 minutes.

Remove from freezer and cover with olives until the layer is about 1/8 inch deep. Top with remaining cheese mixture and wrap tightly with plastic wrap. Refrigerate.

Avocado Coulis Recipe:

2 ripe avocados

¼ to ½ cup heavy cream

4 to 5 Tbsp. chopped fresh herbs, such as basil, dill, thyme or a mixture

Mash the avocados until smooth. Add ¼ cup cream and herbs and mix thoroughly. Adjust the texture with additional cream so that it is thick, but fluid.

Balsamic Vinaigrette Recipe:

2 Tbsp Balsamic Vinegar
1 Tbsp Red Wine Vinegar
1 Tbsp Dijon Mustard
1 tsp Light Brown Sugar
1 Garlic clove, crushed through a press
½ tsp Salt
1/4 tsp freshly ground Black Pepper
¾ cup extra virgin Olive Oil

In a medium bowl, whisk all the ingredients except the oil until mixed. Gradually whisk in the oil until smooth.

Place field greens in a bowl and toss with the vinaigrette.

Cut cheese into small pieces and top with Avocado Coulis. Serve with French bread or crackers and a side salad of field greens with Balsamic Vinaigrette.

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