Minted
Cheese (Gadazelili Khveli)
(appetizer
for about 8)
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In a thick saucepan, bring to a low simmer: |
| 1 |
c |
milk |
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Stir in, until just melted: |
| 1 |
lb |
mozzarella, cut into chunks |
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Scoop out the cheese with a slotted spoon
and work into it: |
| 1/4 |
c |
fresh mint, chopped finely |
| 1/2 |
t |
salt |
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Form the cheese into balls and return
to the simmering milk, turning off the heat. Let sit for a minute
or two to reheat the cheese, then pour everything into a serving dish.
Serve immediately with slices of crusty bread for dipping. |
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Notes &
Variations:
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This recipe was adapted from The Georgian
Feast, by Darra Goldstein (University of California Press, 1999).
The original dish calls for a Georgian cheese called suluguni, but
regular mozzarella works well, as does fresh mozzarella. You can
substitute any mild cheese.
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Try other herb/cheese combinations: mozzarella
& basil, havarti and dill, monterey jack, pepper, & marjoram.
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