Trio Of Marinated Goat Cheeses

Trio Of Marinated Goat Cheeses
Trio Of Marinated Goat Cheeses

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • 1

    fresh soft goat cheese log - (11 oz) (such as Montrachet)

  • TOMATO AND GARLIC GOAT CHEESE:

  • 5

    large garlic cloves unpeeled, pierced

  • 1/2

    cup olive oil plus

  • 2

    tablespoons olive oil more or less

  • 5

    sun-dried tomatoes

  • 5

    small fresh rosemary sprig

  • 5

    small fresh thyme sprig

  • PORCINI MUSHROOM GOAT CHEESE:

  • 7/8

    ounce dried porcini mushrooms - (to 1 oz) (available at Italian markets and specialty foods stores)

  • 1/2

    cup olive oil plus

  • 2

    tablespoons olive oil more or less

  • 1

    large garlic clove minced

  • 1

    tablespoon minced fresh parsley

  • Salt to taste

  • Freshly-ground black pepper to taste

  • WALNUT GOAT CHEESE:

  • 1/4

    cup walnuts plus

  • 2

    tablespoons walnuts - (abt 1 1/2 oz)

  • 1/2

    cup walnut oil more or less

  • Freshly-ground black pepper to taste

Directions

Cut goat cheese into twelve 1/2-inch-thick rounds. Set rounds aside. For Tomato And Garlic Goat Cheese: Preheat oven to 350 degrees. Place garlic in heavy small pan. Drizzle with 2 tablespoons oil. Bake until garlic is tender when pierced with small sharp knife, about 20 minutes. Cool slightly; peel garlic cloves. Reserve oil in pan. Place sun-dried tomatoes in small bowl. Add enough boiling water to cover. Let tomatoes stand until softened, about 15 minutes. Drain; pat dry. Put 1 tomato, 1 garlic clove and 1 sprig each rosemary and thyme in bottom of 8-ounce jar. Drizzle with 1 1/2 teaspoons oil reserved from garlic. Place 1 cheese round atop herbs. Drizzle with more reserved olive oil. Repeat layering, using remaining tomatoes, garlic, herbs, garlic oil and 3 more cheese rounds. Pour in enough olive oil to fill jar completely. Seal tightly. (Can be prepared 1 week ahead; refrigerate.) For Porcini Mushroom Goat Cheese: Rinse mushrooms briefly with cold water; drain. Place mushrooms in small bowl. Add enough boiling water to cover and let stand until softened, about 30 minutes. Drain mushrooms. Heat 2 tablespoons olive oil in heavy small skillet. Add garlic and saute until just golden, about 3 minutes. Add mushrooms and cook until just heated through, stirring occasionally, about 1 minute. Mix in parsley. Season with salt and pepper. Cool completely. Layer mushrooms, olive oil and 4 goat cheese rounds in 8-ounce jar, beginning and ending with mushrooms. Pour in enough oil to fill jar completely. Seal tightly. (Can be prepared up to 1 week ahead; refrigerate.) For Walnut Goat Cheese: Preheat oven to 350 degrees. Place walnuts on small cookie sheet. Toast until golden brown and fragrant, stirring occasionally, about 12 minutes. Cool completely. Finely chop walnuts. Layer walnuts, walnut oil and remaining 4 goat cheese rounds in 8-ounce jar, seasoning each layer generously with pepper. Pour in enough walnut oil to fill jar completely. Seal tightly. (Can be prepared up to 1 week ahead; refrigerate.) This recipe yields three 8-ounce jars.

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