|Cook Time||15 minutes|
|Total Time||6 hours|
Years ago I clipped this recipe from Food & Wine magazine; this adaptation is still a favorite of mine, and a crowd-pleaser as well.
|½||tsp. saffron threads, loosely packed|
|1||tsp. cumin seeds|
|1||tsp. black peppercorns|
|¼||tsp. red-pepper flakes|
|¾||cup extra-virgin olive oil|
|3||large garlic cloves, peeled and crushed|
|11||oz. goat cheese, cut into ⅓-inch rounds (or two 5-oz. disks)|
|~||One fresh and crusty baguette, cut into ⅓-inch slices|
This content is from the Culinate Kitchen collection.
Most of the time with cooking and eating, the rules are clear.
A father’s legacy
The vegetarian-cooking pioneer
Barbecue, tamales, cocktails, and more
Good on everything