
Floral Jasmine Green Tea-Infused Chèvre
COOKING WITH TEA
Floral Jasmine Green Tea-Infused Chèvre
Floral Jasmine Green Tea-Infused Chèvre
Servings: 1
Keywords: Dish, Appetizer
- Prep Time: 0 mins
- Cook Time: 30 mins
- Total Time: 30 mins

Ingredients
Floral Jasmine Green Tea-Infused Chèvre on Savoury Shortbread
- 5 Oz. Fresh Chèvre
- 3 Oz. TEALEAVES Floral Jasmine Loose Leaf Tea
- 3 Tbsp. Orange Marmalage
- 24 Pieces Savoury Shortbread (see below)
- Garnish: Radish Sprouts, Chives, or Chevril
Savoury Shortbread
- 1 Cup Unsalted Butter (room temperature)
- 5 Tsp. Granulated Sugar
- 2 ¼ Cups All-Purpose Flour
- ¾ Tsp. Fine Sea Salt
Instructions
Floral Jasmine Green Tea Infused Chèvre
- Roll chèvre into a 1 in. diameter log. If the cheese is too crumbly, add a little cream cheese to soften.
- Wrap in one layer of cheesecloth.
- Cover with a layer of TEALEAVES Floral Jasmine Loose Leaf Tea
- Leave in the refrigerator for three or four days. Remove tea leaves. It will keep for one week.
Savoury Shortbread
- Beat butter just until soft and smooth, do not whip. The shortbread becomes too crumbly if over mixed.
- Combine flour, salt and sugar in a separate bowl. Add dry ingredients to softened butter and mix just until well combined, about 10 seconds on medium strength.
- Shape into 2 inch round or square logs. Wrap in plastic wrap. Chill in the refrigerator for 30 minutes.
- Preheat oven to 350°F. Remove shortbread from refrigerator and cut into thin slices (~¼ inch). Be consistent with the thickness so they cook evenly.
- Lay on a parchment lined cookie sheet. Bake for 8 to 10 minutes or until very pale golden, but slightly firm.
- Let cool.
Floral Jasmine Green Tea Infused Chèvre on Savoury Shortbread
- Top shortbread with a small dollop (¼ tsp) of orange marmalade and a slice of chèvre.
- Garnish with a green leaf.
This recipe was created by Margaret Chisholm, a longstanding Tealeaves Icon, the Executive Chef of Culinary Capers Catering.
Photography by Margaret Chisholm.