Brandon Dienger of Restaurant Eugene demoed this recipe at last week’s Peachtree Road Farmers Market. Cut those peppers into wedges and then top with these herbed cheese.
He made it with Woodsman and Wife fromage blanc, but it would be just as delicious with Decimal Place chevre, or any soft cheese you prefer.
1 cup fromage blanc 1 tablespoon chopped chives 1 tablespoon chopped mint 1 tablespoon chopped tarragon 1 tablespoon chopped parsley Zest of 3 lemons Juice of 2 lemons Salt and pepper to taste Wedges of fresh sweet peppers
In the bowl of a stand mixer or food processor, combine cheese, chives, mint, tarragon and parsley. Add lemon zest and lemon juice. Taste for seasoning. Can be made up to 3 days ahead and refrigerated.