Ashley, along with her parents Kim and Benny (and her brother Taylor when he's home visiting) hold some fantastic events at their winery, Laurel Gray, in the Swan Creek Region of the Yadkin Valley in the western part of North Carolina. One Friday each month from April through October they hold a "Farm Fresh Friday" where they pair their wines with appetizers made from the organic produce grown on their land and dairy and eggs from a nearyby farm. It's $15 and it includes a tour of the herb garden and some of their 9.5 planted acres of French Vinifera varieties including Chardonnay, Viognier, Cabernet Sauvignon, Merlot, Cabernet Franc, Syrah, and Pinot Gris. This sounds like a perfectly fine way to spend a summer evening to me, particularly since I enjoy this artisanal take on a cheese log!

Goat Cheese Log

Makes 20 bite-sized pieces

6 oz. of fresh Chevre goat cheese, divided into two equal parts
1 c. fresh finely chopped pecans
1 tsp. fresh mint leaves, chopped fine (orange mint or chocolate mint works best)
1/3 c. of local honey (we like sourwood honey the best)
1 pint of fresh raspberries, strawberries, or blueberries
Buttery round crackers
Fresh mint leaves for garnish

1. Form each portion of goat cheese into a log about 6 inches long and then roll in chopped pecans.

2. Slice each log into 10 pieces and place each into the center of a cracker. Top with a sprinkle of chopped mint leaves and a drizzle of honey. Serve on a plate with a couple of fresh berries per cheese appetizer. Garnish with mint leaves.

Note: You may prepare the cheese logs up to one day before hand but don’t place onto crackers or add the mint and honey until just before serving.

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