The funny thing about going radio silent for months on a fairly nascent blog that precious (love you, Mom!) few people read is that nobody really cares, even if for some odd reason I feel like I’m letting everyone down. For the record, I’m sorry – but I’m back. I’ve still been cooking, but my day-to-day focus has centered more on eating. And working and working out. In my case, ebbs and flows in these endeavors often go together.
As I return to the self-interested creative outlet I call Tilted Skillet, I hope you’ll indulge my occasional desires to share with you other ideas, things and themes that catch my fancy. These may include the obvious solution for would-be ranchers without access to land (pygmy livestock, of course), a handcrafted leather wine bottle holder…for my bike, and the proliferation of what I call bread bricks (to be covered in a later post).
But back to cooking! I whipped up this fresh, summery dish in about 20 minutes on a weeknight, utilizing a hodgepodge of ingredients that in no way adhere to the adage of ‘what grows together goes together’. In other words, just ignore the fact that I’m suggesting you eat fresh cherries, peppery goat cheese, olive bread, corn, mint and walnut oil in the same bite and just, well, take a bite.
peppered goat cheese, fresh cherry and corn tartines
Juice and zest of half a large lemon
2 tsp roasted walnut oil
1-2 tsp honey (depending on sweetness of cherries and corn)
1 tsp extra virgin olive oil, plus additional for drizzling
1 tsp balsamic vinegar
1 cup fresh sweet cherries, pitted and roughly chopped (I left plenty of them just halved)
kernels from one cob sweet corn
1 tbsp fresh mint, cut in a chiffonade
4 slices hearty olive bread, such as Acme olive bread (other artisanal breads will work, but make sure you get something rustic like a boule or levain)
3 oz Redwood Hill Three Peppercorn chèvre (substitute plain chèvre mixed with 1/8 tsp freshly ground black pepper)
sea salt and freshly ground black pepper, to taste
In the bottom of a medium bowl, whisk together lemon juice and next four ingredients (through balsamic vinegar) until emulsified. Add cherries, corn and lemon zest and toss gently to combine.
If you have time, cover bowl and place in the fridge for flavors to meld for 15-30 minutes.
Meanwhile, drizzle bread with olive oil and toast until slightly browned. Spread with goat cheese.
Remove cherry-corn mixture from fridge and taste. Adjust seasoning with salt, pepper, and/or additional lemon juice. I’d suggest under-salting, as both the goat cheese and olives are on the very salty side.
Gently toss cherry-corn mixture with the mint chiffonade, and spoon mixture evenly atop goat cheese toasts.