No rants or long stories today, just an “I could totally make this myself” recipe inspired by a stunning jar of marinated goat cheese.
The cheese, along with copious cups of tea and a plate of fruit and veggies, eased the pain of a Sunday afternoon brainstorming session one weekend a couple months back.
A few weeks later — when the meeting location moved to my living room for a photo shoot — I figured it was only fitting I work out a way to replicate the tangy, herb-infused cheese.
One day more about the project will emerge but for now, say cheeeese.
Marinated Goat Chevre
Smooth and tangy cheese, spiked with fragrant herbs and a punch of pepper. Serve with crisp crackers or cut veggies or even fresh fruit. Perfect.
Makes 1 jar
- 100 – 150 g goat chevre
- 1/2 c good olive oil
- 6 sprigs dry thyme or 2 tsp dry thyme leaves
- heaped 1 tsp peppercorns
- scant 1 tsp sea salt
- 2 cloves garlic
Lightly crush peppercorns. Lightly crush garlic and remove skins.
Add half the oil, thyme, pepper, salt and garlic to a jar. Break goat cheese into large pieces and drop into oil mixture. Top with remaining oil and aromatics.
Serve immediately or refrigerate until needed.
- Once you eat all the cheese the remaining oil makes a perfect dressing for salads and sandwiches.
vegetarian // gluten-free // soy-free