grilled vegetable antipasto platter with white bean puree and chevre
Today I have another goat cheese recipe to share with you.This time it’s an Italian antipasto platter with white bean puree, grilled vegetables and balsamic reduction. I made garlic rosemary croutons to go with it. Serve it as a leisurely first course when you have guests this summer! It is such a fun relaxing way to start an evening! I also wanted to say, thank you so much to all of you who have come by this week to say hello during my Instagram Take-over on the Vermont Creamery feed.
Over on instagram, I have been loving sharing my photographs from the farm tour at Ayer’s Brook Goat Dairy here in Vermont and the recipes featuring Vermont Creamery goat cheese with you, spreading the #cheesebutterlove and finding new #curdnerds out there.
This assignment has been a total blast. Possibly the best part was spending the day with my daughters and our cameras, driving the Vermont hillsides, meeting the friendly goats and chatting with Miles about the farm. What a treat!
This was my second trip to Ayer’s Brook Goat Dairy. So I already knew the background. In case you’re new to the brand, this is the gist of it: Vermont Creamery has been making artisanal hand crafted cheeses for over a quarter century. Co-Founders Allison Hooper and Bob Reese started out in a milk house on a goat dairy in Brookfield, Vermont. Quickly they outgrew the converted creamery and in 1989 the team moved to their current location in Websterville, Vermont. In the early days, they occupied one third of the building and invested all of their savings to purchase a boiler, a pasteurizer and one vat. Soon they added more vats, more employees and more farmers to their team. Today, Vermont Creamery has over 80 employees and works with a number of family goat farms, including our own: Ayers Brook Goat Dairy. When I visited the farm, I took so many pics, I don’t have enough minutes in the day to share them all on instagram in one week, so here are a few that I have shared and some others as well.
When I got home I was full of ideas for ways to include Vermont Creamery chevre in some summertime recipes. On Tuesday you saw the simple Heirloom Tomato Salad with Green Beans and Chèvre.
For today’s recipe I fired up the grill to make a mega platter of grilled vegetables and baguette. I served it with a savory white bean puree and crumbled Vermont Creamery Pepper Chevre.
Please head on over to Vermont Creamery to get the recipe!