Pass the salt

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Pass the salt

For great food, writer says using it as deliberate act
Chevre with Cyprus black flake sea salt and cacao nibs.
Ten Speed Press’ book Salted, by Mark Bitterman, is a 312-page devotional to salt.

Pass the salt

SPF
Chevre with Cyprus black flake sea salt and cacao nibs.
SPF
Ten Speed Press’ book Salted, by Mark Bitterman, is a 312-page devotional to salt.
Chevre with Cyprus Black Flake Sea Salt and Cacao Nibs

Start to finish: 10 minutes
Servings: 8
1 cup unsweetened cacao nibs
8-ounce log chevre (fresh goat cheese)
Two 3-finger pinches of Cyprus black flake sea salt
1 baguette
On a sheet of foil, spread the cacao nibs in a single layer. Roll the log of goat cheese carefully in the nibs so the cheese doesn’t stick to your fingers. Once the cheese is well coated, roll the log with a little more pressure to embed the nibs into the cheese. Place the cheese on a serving plate.
Sprinkle the cheese with the salt, allowing the crystals to tumble across the plate.
Cut the baguette into thin slices and arrange them around the cheese log or place them in a basket to serve alongside.
Recipe from Mark Bitterman’s Salted, Ten Speed Press, 2010

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