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Chevre with Urfa and Crushed Nibs

By: Cazuela

"Creamy chevre cheese is suffused with the sweet heat of Urfa biber (dried Turkish pepper) and rolled in crushed cocoa nibs in this easy and elegant appetizer."

Rate/Review | Read Reviews (1)

Prep Time:
10 Min

Ready In:
2 Hrs 40 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 10 servings

Ingredients

1 (8 ounce) log of fresh goat cheese (chevre)
1/2 teaspoon Urfa biber, or to taste
2 tablespoons finely crushed cocoa nibs

Directions

Place the goat cheese into a bowl, and set aside to reach room temperature, about 30 minutes. Mix in the Urfa biber until thoroughly combined. Scoop the goat cheese out onto a piece of plastic wrap on a work surface, and fold the plastic over the cheese to form the cheese back into a log shape. Twist the ends of the plastic, and chill the goat cheese log thoroughly for at least 1 hour.
Place cocoa nibs onto a large, flat plate, and unroll the goat cheese log onto the nibs, turning the cheese to coat the surface. Rewrap the cheese in plastic wrap, keeping the log shape, and chill until firm, about 1 more hour.
Bring to room temperature before serving.

Footnotes

Cook's Note
Look for ground Urfa biber, a small dried Turkish pepper with a robust but sweet flavor and bold but not harsh heat, at Middle Eastern or specialty grocery stores.
Cocoa nibs are small broken pieces of roasted cocoa beans, and have a distinctive, fruity and savory chocolate flavor. You can use a coffee or spice grinder, being careful not to grind them too finely.