I miss mountain hikes at this time of year. There is something about tromping around at elevation that is so crisp, refreshing, the air is charged with nitrogen, you feel like you could hike for days (until the altitude reminds you of your limitations!), and you see plants, herbs and flowers you never find on the lowland meadows. (hint: this is part of what makes mountain cheese taste so interesting and unique). There is no hair-curling humidity that makes every hair on my head curl up like a corkscrew and torment me day and night! Ah, to be at 8,000 feet!
Many people have asked about our herb blends that we use in our herbed chevre, so today when I ran across the herbal blends at the Swiss Alpine Herbs company website, I knew I had to blend their recipe with our herb blend and share a wonderful and super-simple appetizer with you:
Ingredients for ca. 6 servings
- Swiss Alpine Herb Mixture 1:
- Salt (24%), garlic powder, parsley, paprika, mustard, rosemary, pepper, onion powder, oregano, lemon balm, marjoram
- Swiss Alpine Herb Mixture 2:
- Oregano, parsley, basil, paprika, tarragon, sage, marjoram, thyme
- 6 ounces of room-temperature fresh goat cheese (chevre)
- Puff pastry rolled out to a rectangular shape
Preheat oven to 350° F (180 C). Spread softened chevre over the entire top surface of the rolled-out puff pastry. Sprinkle half with Herb Mix #1 and the other half with salt (truffle salt, if you have it) and Herb Mix 2. Cut the rolled out puff pastry into 1/2″ strips. Roll each strip up into a spiral. Brush the sliced spirals with milk and bake them on a cookie sheet for 10-15 minutes. Serve warm.