This is a great addition for buffet or luncheon.
- 1/2 cup pine nuts
- 1 1/2 pounds fresh goat cheese, softened
- 2 teaspoons chopped rosemary
- 2 teaspoons chopped thyme
- 1/2 teaspoon hot paprika
- Salt
- 1 quart extra-virgin olive oil
- 20 cooked baby artichoke hearts, from the deli counter
- 1 cup red cherry tomatoes or grape tomatoes
- 1 cup Niçoise olives
- 1/4 cup red wine vinegar (add the day of serving)
- Toasted baguette slices, for serving
2.In a standing mixer, using the paddle, blend the goat cheese with the toasted pine nuts, rosemary, thyme and piment d'Espelette. Alternatively, blend the cheese in a bowl using a wooden spoon. Season with salt. Shape rounded tablespoons of the seasoned cheese into balls (I use a mellon baller).
3.Pour 1 inch of olive oil (mixed with the vinegar if you've chosen this option) into a tall 1-gallon glass container. Layer the cheese balls, artichoke hearts, cherry tomatoes and olives in the container with enough of the remaining olive oil to cover. Let marinate at room temperature for 24 hours. Serve with the toasted baguette.
Can be made ahead and refrigerated for 2 days. *Adding the tomatoes shortly before serving.
