Dana Slatkin

Warm Baked Goat Cheese with Zucchini Caviar

Goat Cheese

When I was in college, I fell in love for the first time. It was during my junior year, which I had decided to spend in Venice, Italy. One weekend, I hopped on a train to Paris to visit some buddies who were studying there. And in a crowded, smoke-filled bistro, I met my soul mate.

I was overtaken with pleasure. My senses were stirred into a froth. I had no choice but to surrender. But it wasn’t a sultry-eyed, cigarette-dragging Frenchman who swept me off my feet. It was a warm, oozing, completely captivating round of baked goat cheese.

On a recent trip to Paris, I was reminded of that impassioned encounter. The pungent whiff of a fromagerie beckoned me inside. Pristine wooden shelves displayed beautiful rounds and wedges of my fragrant obsession. When I came back home, I couldn’t resist the cravings. So I created this dish, a summer homage to fromage.

Zucchini Caviar
Once you master this easy method of baking cheese, you might just long for it, too. If you’re in need of a gluten-free dish, simply double up on the pistachios and eliminate the bread. The Zucchini Caviar is a keeper on its own. Spread it on bread, garnish a caprese salad, or use it as an unexpected filling for an omelet. Adding the lemon juice and fresh herbs at the end spikes the verdant spread with summery sparkle.

My affair with cheese may never come to an end. But, luckily, it’s the kind my husband can live with.

If you love cheese, you will also love my Healthy Crustless Quiche and Homemade Mac ’n Cheese!

Don’t forget to enter our July cooking contest for a chance to win an autographed copy of my cookbook (featuring summertime cooking), and other cool free stuff!

Photo credit: parisperfect.com

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  1. Tracy says:

    Sounds delicious! Have you ever tried this as individual sized cheese rounds? I’m thinking it might be nice for a light brunch I’m hosting in a couple of week, and that I could just cut the cheese log into slices rather than shape one large round. Does it need to be served immediately out of the oven, or can it sit for a few minutes?

Please share your thoughts!