This is admittedly more labor intensive than the casual torn bread and tomato summer version, but with the weather cooling down, roasting and braising in a warm kitchen becomes a comforting weekend task. I will totally understand if you make the goat's cheese mousse and eat on toast with the apple vinaigrette for an abridged snack version. This recipe started with a weekend getaway to the Finger Lakes in upstate New York, by lucky chance during the apple cider festival. We picked up fresh pressed and hard ciders on the main square in Ithaca, and driving the Cayuga wine trail stopped for fresh chevre at a goat creamery called Lively Run - we even got to meet the goats! The sweet apples and beets are rounded out with earthy thyme, red onion and seeded rye, creamy whipped goat cheese mousse, and a tart vinegar-forward warm apple dressing. Enjoy!
Oct. 1, 2021, 11:49 a.m.
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