I was first introduced to Kite Hill artisan cheese a few years ago, while the company was still branding and “in the making.”

I was working for Whole Foods in Portland and had the rare opportunity to sample the magic before it hit the shelves.


I marveled then, just as I do now.

This stuff is truly amazing.


In fact, I had to stop myself from consuming the entire tub, smothered over gracefully and gorgeously roasted eggplant medallions.

My bet would be that you’ll have a hard time resisting yourself.


Creamy Chive and Tarragon Eggplant Medallions

1 medium eggplant, sliced into 1/4″ thick rounds
1 Tbs. extra virgin olive oil
sea salt and pepper
8 oz. Kite Hill Chive Cream Cheese Spread
1/4 cup fresh tarragon, chopped
1 Tbs. fresh basil, chopped
1 Tbs. pomegranate balsamic vinegar

Preheat the oven to 475 degrees.
Slice the eggplant, lay out on one layer on a kitchen towel, liberally salt, and allow to sweat for 20 minutes or so.
Transfer the eggplant to a parchment lined cookie sheet. Drizzle with oil and bake for about 10 minutes. Flip and bake another 10 minutes.
Remove from the oven and allow to cool, slightly.
Spread the Kite Cheese on each of the medallions, sprinkle with fresh herbs, salt and pepper, and drizzle with the vinegar.


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