Cheese Board
Cypress Grove Humboldt Fog Goat Cheese, Fermented Garlic Honey, Kumquat Jam, Olive Tapenade, Speck, Sourdough Crostini
Chef Dresden Kaiser of Superfine Playa | Playa Vista, CA
“We wanted to be able to showcase the Humboldt Fog on its own. The accompanying flavors are simple, light, and complex. All together, they complement the tangy, subtly sweet cheese.” — Chef Dresden Kaiser
Adapted by StarChefs | MArch 2024 | Photo: Catherine Dzilenski
INGREDIENTS
Fermented Garlic Honey:
Raw wildflower honey
Peeled garlic cloves
Kumquat Jam:
Kumquat
Granulated sugar
Ground black pepper
Olive Tapenade:
Castelvetrano olives
Salt-cured capers, rinsed
Extra virgin olive oil
To Assemble and Serve:
Cypress Grove Humboldt Fog goat cheese
Day-old sourdough focaccia, toasted
Thinly sliced speck
METHOD
For the Fermented Garlic Honey:
In a small bowl, combine honey and garlic. Let sit 2 weeks at room temperature, or until the honey has taken on a light garlic flavor and has released moisture to become less viscous. Reserve.
For the Kumquat Jam:
In a stockpot, bring water to a boil. Blanch kumquat 1 minute. Transfer to a saucepan over low heat. Cook until soft and macerated. Season with sugar and black pepper. Transfer to a food processor and process until a jam-like consistency is achieved. Reserve.
For the Olive Tapenade:
In a food processor, combine all ingredients. Set aside.
To Assemble and Serve:
Heat broiler. Place cheese on a sizzle tray and broil until warmed through and oils begin to release. Transfer to a wooden board. Serve with toasted focaccia, speck, and ramekins of Fermented Garlic Honey, Kumquat Jam, and Olive Tapenade.
