Delicious summer appetizer: herb-marinated goat cheese and rosemary flatbread

I made this about a month ago—I believe it was the day before the day before the bar exam. It is a delicious appetizer—really great, fresh, summer flavors. Just looking at these pictures, I'm thinking that I need to make it again soon!



Here is a link to the recipe, which comes from Eggs On Sunday, one of my very favorite food blogs:

Herb-marinated goat cheese with rosemary flatbread

I used fresh basil, chives, and rosemary for the goat cheese and marinated for about 3 hours. The lemon zest is key—don't leave it out, and be generous with salt and pepper as well.

I was nervous about making the flatbread (the idea of “bread” just intimidates me, I think), but it was very easy and quick.

I served the goat cheese and flatbread with heirloom tomatoes, arugula, and a glass of sauvignon blanc. Heaven!





(Thanks Henry for the pictures!)

Into the cavernous silence

Congratulations to all of you have now completed various bar exams! Three cheers for you and yours. Hip hip hooray! I have a fabulous two and a half weeks remaining before I begin classes again. In the interim I'm getting to see fun friends (like Erin Kaderly and her beau Mike last week. We went to Pepe's -- good as always) and catching up on reading and writing. I still see asparagus at the markets here and there because we in the Northern half of the country had a cold spring, so here's my favorite new way to eat asparagus. Amazing mouth effect.

- 1 bunch asparagus sliced into 1/4" rounds
- 1 clove garlic minced
olive oil

Heat frying pan to medium hot. Add oil and veggies. Cook until asparagus is bright green on the outside and most of the white has disappeared from the inside.

Yum.