1lbartisan cheesewax removed and cut into 1/2-inch slices
2sprigsrosemary
2sprigssage
2sprigsthyme
2sprigsparsley
Salsa
2largetomatoripe greenhouse tomatoes
1-2jalapenoroasted, peeled, seeded, minced
2tbspcilantrominced
1/2tspsalt
2tsplime juicefreshly squeezed
Instructions
Artisan Cheese
Preheat oven to 375°F/180°C.
Pour the extra virgin olive oil into a 10 inch baking dish.
Arrange the cheese in an even layer on top of the oil and scatter the fresh herb sprigs on top.
Bake until the cheese is soft and gooey, about 25 minutes.
Serve immediately with pitas, toasted baguettes and fresh salsa.
Salsa
Peel, seed and chop the greenhouse tomatoes.
In a mixing bowl, stir in the greenhouse tomatoes, peppers, cilantro, lime juice and salt.
Chill and serve when needed.
Notes
Roasting method for jalapeño peppers: Coat peppers with a light layer of vegetable oil. Rotate peppers over open flame, either on a bbq or gas stove, until peppers turn black and blister. If an open flame isn’t available, a broiler can be used. Slice the pepper in half and remove the core, seeds, and membrane. On a broiler plate, place peppers open side down and broil until skins are black and blistered. Cover peppers in a bowl and allow to rest for 15 minutes. Peel the black skin off.