Looking for an Easy but Elegant Appetizer or First Course?

I just shared my recipe for Goat Cheese Panna Cotta with a local magazine - and now I want to share it with you!


- 2-1/2 tsp Unflavored Gelatin

- 1-1/2 cup Heavy Cream

- 5 ounces Goat Cheese

- 8 ounces small Cherry Tomatoes

- 1 Tablespoon Olive Oil

- ½ teaspoon dried Oregano

- ¼ cup Pine Nuts

- 1 clove Garlic, chopped into a paste

- 1 teaspoon Rosemary, minced

- 24 Kalamata Olives, pitted

- 1-2 teaspoons Balsamic Vinegar

- 6 fresh Basil leaves

- Salt and Pepper to taste

- Stir gelatin into ¾ cup of cream and let sit five minutes.

- Heat ¾ cup cream over low heat until it begins to bubble. Remove from heat, add the goat cheese and stir until smooth. Season with a pinch of salt and pepper.

- Stir the gelatin/cream mixture into the cream/goat cheese mixture and stir until smooth.

- Pour into six small molds sprayed with olive oil.

- Cover with plastic wrap and refrigerate for two hours or overnight.

Prepare the garnishes:

- Cut the tomatoes into bite size pieces. Add olive oil, oregano and salt and pepper to taste. - Let marinate at room temperature 30-45 minutes.

- Combine pine nuts, garlic, rosemary and salt and pepper to taste. Let marinate at room temperature 30-45 minutes.

Presentation: Unmold goat cheese panna cotta onto plate. Place 1 tablespoon of pine nuts, 2 tablespoons marinated tomatoes and 4 Kalamata olives on each plate. Place dots of balsamic vinegar around plate and garnish with fresh basil.

Serves 6 as an appetizer or first course

Bon Appetit!

© 2020 by L3 = h2, Inc. Proudly created with

This site was designed with the
website builder. Create your website today.
Start Now