Goat Cheese With Red Wine Butter Sauce - cooking recipe

Ingredients

1/2 cup fine breadcrumbs
1 tablespoon cracked black peppercorns
1/2 lb mild goat cheese, such as Montrachet (cut into 4 rounds)
1 tablespoon unsalted butter, melted
3 tablespoons unsalted butter, chilled and cut into pieces
1 tablespoon shallot, minced
1/2 cup zinfandel
1 tablespoon balsamic vinegar

Preparation

On a plate combine the bread crumbs and peppercorns.
Ross the goat cheese rounds in this mixture, coating them well and shaking off the excess.
Arrange on a well greased baking sheet.
Brush rounds carefully with the melted butter.
Bake at 400 degrees for 3 - 4 minutes.
Should be slightly softened.
In a small saucepan combine the shallot, wine and vinegar and cook over moderate heat until it is reduced to about 3 tablespoons.
Reduce heat to low and whisk in the remaining 3 tbsp of butter, 1 piece at a time, whisking until the sauce is thickened slightly.
Divide the sauce among 4 heated plates and transfer the cheese rounds carefully with a spatula to the plates.
Garnish and serve with the crackers.