Author Notes: I am overrun with sage plants. They (somehow) survived the brutal Colorado winter, the bizarre ice storm in May and seem to be no worse for wear from the smoke from all the wildfires that are trying to burn down the Springs. The baby robins were not so lucky and succumbed to smoke inhalation much to my kids' dismay. "Mommy, why are the baby birds lying upside down?" Sigh. Anyway, we've been eating sage in brown butter, sage in pasta, hanging up great bunches in the basement to dry and I've even let some go to flower since the bees like them and we like bees. Still, that's a whole lot of sage. But everyone seems to love the leaves fried in olive oil. It's definitely worth slapping a few on your bacon, avocado and fried egg sandwich. But these are good for a quick summer appetizer since they only take a few minutes to throw together. Enjoy —Niknud
ounces goat cheese
teaspoons olive oil, divided
handful of fresh sage leaves
water crackers or some other vehicle with which to get yummies mouth-ward
flake finishing salt
- In a small bowl combine the goat cheese, honey and 1.5 teaspoon of olive oil. Set aside.
- Heat the remaining olive oil (or enough to generously coat the bottom) in a small saute pan over medium-high heat. When hot, fry the sage leaves until crisp and the sizzling noise stops - about 1-2 minutes. Chopsticks help with the turning. Drain on a paper towel lined plate.
- This is the tricky part. Smear some goat cheese on a cracker, top with a fried sage leave and a sprinkle of salt. Eat. Mop the sweat from your brow and crack open a cold one to reward yourself.