Goats' Cheese and Rose Peppercorns - two ways

As I'm sure you know by now,  when I am in Brittany I cook (and eat) lots of seafood, and just once in a while I feel like a break.

We'd eaten so many cockles, as well as  the abalone, and of course the  spider crab and lobster.  I woke up one morning thinking, 'No fish today!', but what could we eat?

 I switched on my iPad to catch up with the newspapers and  I noticed that there was something waiting to download in the Newsstand.  It was the latest edition of Martha Stewart's Living Magazine, and there in the Good Things section was a suggestion for Goats' Cheese marinated in olive oil with Pink Peppercorns.  How serendipitous, it would be perfect for lunch.

I had some goat's cheese, the peppercorns (which I usually have with smoked salmon) and of course olive oil.

There wasn't much cooking or making  really.  I sliced  the goats' cheese, sprinkled on the peppercorns and poured on some olive oil.  I served it with some fresh parsley, a green salad and tomatoes, it was very simple and very delicious.

However, although my husband enjoyed it, he  really loves toasted goats' cheese and suggested I incorporate the peppercorns into that regular supper dish.

So a few days later that is exactly what I did.

Once the bread was thinly sliced, I sprinkled some crushed peppercorns, and then put the cheese  on top.  Once cooked I added some more peppercorns and again we ate the cheese with a fresh green salad and tomatoes.

Both meals were delicious, though I will use less pink peppercorns next time I make the toasted goats' cheese.

Do try one or both of these goats' cheese and pink peppercorns.  They make a tasty, light lunch or supper.

Goats' cheese with Rose peppercorns 

I love things with a very few ingredients

The sliced cheese

Rose Peppercorns

Olive oil

Pretty on a plate

A Perfect Lunch

For the toasted goats' cheese, just add bread

Crush your peppercorns

Lightly toast the bread

Add the peppercorns and then top with the cheese
and toast under the grill

I love the way the goats' cheese puffs up when cooked

Once again the cheese is  perfect with salad and tomatoes