Marinated Goat Cheese

Marinated Goat Cheese

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    large log fresh goat cheese (10 ounces; 270g)

  • 2

    cups extra-virgin olive oil (475ml), or as needed

  • 1

    teaspoon red chili flakes

  • 1

    teaspoon whole fennel seeds

  • 2

    teaspoons pink peppercorns (optional)

  • 4

    (2-inch) strips lemon zest (peeled with a vegetable peeler with as little white pith as possible)

  • 4

    bay leaves

  • 6

    sprigs fresh thyme

  • 4

    medium garlic cloves, cut in half lengthwise

Directions

Cut goat cheese log into 8 equal pieces; roll into balls, if desired. Pour olive oil into clean wide-necked jars until halfway full. Distribute chili flakes, fennel seed, and peppercorns equally into both jars. Add the goat cheese pieces one at a time, adding a little olive oil between each one so they are fully immersed. Add lemon zest, bay leaves, thyme and garlic to jars. Pour in enough olive oil to fully cover cheese. Seal jars and refrigerate for at least a few hours (we found it tasted best after 2 days). The marinated goat cheese can be kept refrigerated for up to 1 week, but not any longer than that (infused olive oil can run the risk of botulism if kept for longer than 1 week, even if refrigerated).


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