My husband created this recipe after I attended a 1/2 day cooking class including appetizers, main dish and dessert. He wanted to experiment with this appetizer and this is what he came up with.
Marinated Goat Cheese
- olive oil to cover (8) 1/2-inch thick slices of a goat cheese log
- goat cheese log, plain and not seasoned
- 2 garlic cloves, cut in half
- 3 sprigs fresh thyme
- 1 bay leaf
- handful of black peppercorns
- 2 small dried chilies such as chile de arbol (I use to grow these)
In a quart size canning jar combine all of the ingredients. Marinate in the refrigerator for a few days. The oil will solidify so take it out of the refrigerator an hour ahead of time. Before serving, remove cheese slices from the oil and serve with crackers. Save the oil for salads or to brush on bread.
The following is the recipe from my class:
Marinated Goat Cheese from Class
- 4 oz. goat cheese log
- 4 tbsp. olive oil
- 1/8 tsp or more red pepper
- 3 tbsp. fresh oregano
- garlic, minced to taste
Crumble up the goat cheese and add the rest of the ingredients. Cover and marinate for at least 1 hour.
This is another recipe I have not tried yet but I am sure it will be good. Goat cheese tastes great with many perennial herbs such as rosemary, sage and thyme. This recipe uses sage.
Marinated Goat Cheese with Sage
- goat cheese log
- 16 to 20 fresh sage leaves
- 2 garlic cloves, sliced thin
- handful of black peppercorns, cracked
- 1/3 cup olive oil
Cut the cheese into slices. Scatter half of the sage leaves on a serving dish just large enough to hold the cheese. Scatter half the garlic slices over the sage leaves. Sprinkle half the cracked pepper over the herbs. Place the cheese on the herbs and cover with the remaining sage leaves, garlic and cracked pepper. Drizzle the olive oil over the cheese and herbs.
Marinate the cheese for 24 hours in the refrigerator. Remove it an hour before serving.
Herb-Marinated Feta Cheese
- 2/3 cup olive oil
- 1 heaping tsp. green or red peppercorns or use a melange of peppercorns
- 2 garlic cloves, slivered
- 2 tbsp. shredded fresh basil leaves
- 2 tbsp. fresh thyme leaves
- 2 tbsp fresh oregano leaves
- 3 bay leaves
- 1/2 lb. feta cheese, cut into 3/4-inch cubes
Combine the first seven ingredients in a quart jar; cap and shake well. Add the feta, taking care not to crumble it, cap again, and gently turn to mix. Let stand at room temperature for several hours. If you refrigerate it, bring it to room temperature before serving. Keeps indefinitely.
This makes a great spread or use it in a salad or fresh vegetables.