Since 1990, Sara Foster has been delighting the patrons of her two North Carolina gourmet takeout food stores with refined yet unpretentious fare that reflects her Southern upbringing and years as a professional cook on the East Coast. The Foster's Market Cookbook, penned with food writer Sarah Belk King, collects dozens of Foster's most popular recipes, beloved for their use of high-quality seasonal ingredients and rich, imaginative flavor combinations.
1/4 cup fresh parsley, chopped, or mixed fresh herbs, such as thyme, rosemary, and dill
1 tablespoon freshly ground black pepper
1 (8-ounce) mild, creamy chevre log
Mix the parsley and pepper together on a plate. Roll the chevre log in the mixture, pressing lightly so the seasonings adhere. Wrap in plastic wrap and chill 1 to 2 hours.
Remove the log from the refrigerator and unwrap. Cut into 1-inch slices with string, dental floss, or wire. Keep refrigerated until ready to serve
Chevre Chevre is the French word for goat, but it has become the generic name for all cheeses made from goat’s milk (and for some cheeses made with a combination of goat’s milk and cow’s milk). Imported chevres are delicious, but there are many wonderful chevres made in this country, too. Chevres can be mild, creamy, aged, dry and crumbly. For a salad dressing, a less expensive domestic chevre works just as well as an imported one.
