Recipe - Quatro-Peppered Goat Cheese Log

2 teaspoon Whole black peppercorns
2 teaspoon Whole white peppercorns
2 teaspoon Dried or pickled green
peppercorns
1 teaspoon Caribe (crushed N. New
Mexico hot red chile)
2 tablespoon Finely minced parsley
1 (78 oz) log Montrachet or
similar goat cheese
Thin; plain, white crackers,
such as Carr's water
cracker

In a spice grinder or blender, grind black, white & green peppercorns
together. Combine with caribe & mix well. Spread pepper mixture on a sheet
of waxed paper. On a second sheet of waxed paper, spread parsley in a even
layer as long as cheese log. Roll cheese in pepper mixture, using all
pepper mixture and taking care to coat cheese uniformly. Then lightly roll
and press log into parsley. If made ahead, wrap in plastic wrap and
refrigerate up to 3 days. Serve at room temperature on an attractive board
or plate, accompanied with crackers. Makes 8 servings.

From the Hotter Than Hell!, by Jane Butel, ISBN 0895866463
(0895865424 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.