Hickory Smoked Basil Goat Cheese
Soft goat cheese blended with dried basil and quickly cold-smoked with hickory for an earthy, faintly bacon-like flavour, perfect with salads or meat.
Ingredients
| ½ cup | 120 ml | soft goat cheese |
| 1 tsp | 5 ml | dried basil |
| 1 pinch | hickory smoking chips |
Instructions
- In a small bowl use a fork to combine the goat cheese and basil.
- Cover the bowl tightly with plastic wrap and insert the tube for the smoking gun.
- Place a pinch of hickory chips in the vessel and light them with a lighter. Turn on the smoking gun and let it run for 3 minutes.
- Turn it off and let the remaining smoke dissipate.
- Mix again and serve. The cheese takes on an earthy, slightly fatty hickory note with a hint of bacon flavour — great paired with salads or meat.