Drunken Goat Cheese and Tomato Mini-Sandwiches

Name: Drunken Goat Cheese and Tomato Mini-Sandwiches
Yield: serves 6 to 8
Ingredients: Sixteen 1/2-inch-thick slices Pullman-style white bread, crusts removed; 6 tablespoons butter, softened; 8 ounces drunken goat cheese or other aged cheese, grated; Sun-dried-tomato mayonnaise (recipe follows); 1 cup mayonnaise; 1/4 cup sun-dried tomatoes packed in oil, drained; 1 clove garlic, smashed and peeled; 2 tablespoons freshly squeezed lemon juice; Kosher salt and freshly ground black pepper; Dash of hot sauce, preferably Tabasco; (makes about 1 1/4 cups)

December 14, 2011

PAT Gina introduced me to drunken goat cheese, and if you haven’t had it, you haven’t had cheese. (You can find it at Whole Foods and other fine food stores.) Drunken goat is semifirm and cured in red wine, so it has a maroon-colored skin. Flavorful and smooth, it goes great on a ripe-tomato sandwich. If you don’t have softened butter at the ready, a good shortcut is to spread plain mayonnaise on the outsides of the sandwiches instead. They’ll fry up just as crisp and golden as they will with butter.

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