This was an idea that popped into my head while eating some pita chips… I had some Merguez in the freezer from Providore that I needed to use and I picked up some goat cheese crumbles from Vermont Creamery. I added some diced cucumber and parsley. Debated adding olives, but that seemed like it would be too salty. Plus, I couldn’t decide: black or green? Unfortunately, this needs to go back into R & D. I need to figure out a goat cheese sauce to bind everything together. Also: Don’t use Stacy’s Pita Chips..
I was surprised to find a bottle of White River Saison from Ferment Brewing while I was out shopping.
Jouer avec le feu. 