We love Balinese Long Pepper for its unique peppery flavor with hints of cinnamon, nutmeg and allspice. It’s a fun addition to a peppercorn blend, but we love it on its own, too–like this simple appetizer. Balinese Long Pepper and Cyprus Flake Salt work together to add a nice salty crunch and complex peppery finish.
|8 oz Goat Cheese|
|1-2 Tbl Balinese Long Pepper, ground|
|2-3 tsp Cyprus Flake Salt|
|Arbequina Extra Virgin Olive Oil|
|1.||Line a ramekin with plastic wrap. Press the goat cheese into the ramekin to for a disk. Fold the plastic wrap over the goat cheese and refrigerate for 30 minutes.|
|2.||Unmold and roll the edges of the goat cheese in the ground Balinese Long Pepper. Place on a plate and top with the Cyprus Flake Salt. Pour Arbequina Extra Virgin Olive Oil in the dish.|
|3.||Serve with plain flatbread or unsalted, unflavored crackers.|