Marinated Goat Cheese
Marinated Goat Cheese
This cheese keeps for quite some time (about three weeks) in the refrigerator but is at its best a couple of weeks into the marinade — if it was fresh to begin with. You can use goat, mozzarella, or feta cheese — the feta and mozzarella I think keep a bit longer than the fresh goat. The marinated cheese makes a terrific addition to a mezze or antipasto platter, a lovely crostini, or as a salad garnish, particularly one with roasted beets and bitter greens.
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Servings
8
Ingredients
- two 8-ounce logs fresh goat's milk cheese, cut crosswise into 1-inch-thick rounds*
- 8 black peppercorns
- 4 cloves garlic, sliced
- 4 large sage leaves, slivered
- 2 sprigs fresh rosemary, cut into pieces
- 2 bay leaves
- dried red chile pepper flakes, to taste
- 2 1/2 cup extra-virgin olive oil, plus more as needed
- olives, for garnish (optional)
- toasted baguette, crackers, or crudités, for serving
Directions
- Place the cheese rounds (or balls or cubes) into a deep container or large shallow dish. Add the peppercorns, garlic, sage, rosemary, bay leaves, and, if using, the chile flakes. Lightly turn to mix evenly.
- Add enough olive oil to cover the cheese by about ½ inch. Cover and refrigerate for at least 12 hours to allow flavors to meld before serving. Serve, garnished with olives, if desired, with slices of toasted baguette, crackers, or crudités.