True Life: I’m Addicted to Goat Cheese

There, I said it.

goatcheeseeee

I eat goat cheese everyday. Often more than once a day. I wish I could eat it all day everyday, but sadly, it is still cheese and my poor future 50-year-old-self wouldn’t appreciate that kind of artery-neglect. Says the girl who’s favorite food is french fries.

And no they don’t make “low-fat” goat cheese. Who would think of such a thing?

But when compared ounce by ounce to other cheeses, goat cheese actually reigns supreme in its nutrition stats. An ounce is typically 70-80 calories, and only 5 grams of fat, where as some of it’s competitors are over 100 calories per ounce and 10 grams of fat.

Other close seconds to goat cheese? Neufchatel, feta and part-skim fresh mozzarella.

My favorite way to eat goat cheese is on toast, topped with sliced tomatoes and cracked pepper. Plain is fine, but the other day I looked out to find my basil plant exploding on my balcony and it beckoned for me to use it in something quick and easy.

Enter: garlic basil goat cheese.

goatcheesetomato

What you’ll need to have…

  • 1 log goat cheese (4 oz)
  • 1 clove garlic
  • 5-10 basil leaves (taste preference, I like it herb-y)

What you’ll need to do…

  1. Let goat cheese come to room temperature, or zap in the microwave for 15 seconds
  2. Finely chop basil and garlic
  3. Stir into goat cheese
  4. Feast

Yes it’s that easy, and yes it’s delicious. And yes this recipe should serve 3-4 people, depending on your ability to share.

Tell me, what food are you in love with right now?