marinated fresh goat cheese


i wanted to bring an appetizer for a gathering with old friends this evening and was in the search for impressive yet simple. this appetizer is such an easy fix that it is almost a crime. or, at least you might think so when the compliments continue to come in… sometimes there is great pride when presenting a dish that is sinfully simple but performs beyond imagination and sometimes there might be guilt. that is, when you wish to keep this secret a secret. no one really needs to know what it takes to produce a simply wonderful dish…

1 8-ounce log fresh goat cheese
1/4 c infused extra virgin olive oil*

3 fresh thyme sprigs
1/2 tsp freshly chopped rosemary

1/2 tsp red pepper flakes
1/2 tsp good-quality flaky sea salt
grind or two of fresh black pepper

place the goat cheese in a small, shallow serving dish. pour the olive oil over the goat cheese, and then sprinkle with the thyme, rosemary, red pepper flakes, salt and black pepper. Leave to rest, covered with tented plastic wrap (use toothpicks to tent) in the refrigerator for at least 1/2 hour or up to a couple of days. Let sit at room temperature for 1/2 hour before serving as a spread for crackers or toasted slices of baguette.

bon appetite!

 *infused olive oil:

4 garlic cloves, thinly sliced

1 tbs fresh rosemary leaves, coarsely chopped

1/2 tsp fennel seeds, slightly crushed

1/2 tsp coriander seeds

1/2 tsp red pepper flakes

1 bay leaf

palmful of whole peppercorns, 10 or so

1 tsp kosher salt

1/2 c extra virgin olive oil

in a small saucepan add the garlic, rosemary, fennel, coriander, red pepper flakes, bay leaf, and peppercorns and simmer in the extra virgin olive oil for about 5 minutes. be sure not to cook the garlic to long.  remove from heat and let sit to cool. can be used immediately or place it in a jar with an airtight lid for future use.


About tasteinspired

This entry was posted in appetizers and dips, diy at home, holiday recipes, how to, vegetarian and tagged , , , , , , , . Bookmark the permalink.

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