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SABH March 2014: Luck o’the Irish – Plus 11 St. Patrick’s Day Dessert Ideas »

Marinated Goat Cheese

March 1, 2014 By JJ 8 Comments

Marinated Goat Chevre

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.

Marinated Goat Chevre

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.

Marinated Goat Chevre

I had after all made sourdough crackers that morning and the crisp shards, along with fingers of perfectly cut watermelon and tangy cheese, made for perfect working session sustenance.

One day more about the project will emerge but for now, say cheeeese.

Marinated Goat Chevre

Marinated Goat Chevre

Marinated Goat ChevreSmooth 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

INGREDIENTS

  • 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

METHOD

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.

COOK’S TIP

  • Once you eat all the cheese the remaining oil makes a perfect dressing for salads and sandwiches.

vegetarian // gluten-free // soy-free

 

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Filed Under: All Posts, Food, RecipeBox Tagged With: Brunch, Cheese, Dip, Gluten Free, Inspiration, Spreads, Vegetarian

Comments

  1. Joanne T Ferguson says

    March 2, 2014 at 11:55 am

    G’day and well done on making your own cheese, true!
    I LOVE making my own cheese…sense of pride, accomplishment and one can taste the TLC in the recipe too!
    Cheers! Joanne

    Reply
  2. Brenda Hayes says

    March 2, 2014 at 2:40 pm

    sounds and looks delicious….and what are the facts on goat cheese being better for humans than cheese from cows?

    Reply
    • JJ says

      March 2, 2014 at 2:53 pm

      The proteins are different so goat milk (and cheese) is easier to digest for most people – same for sheep too…

      Reply
  3. Carl Joe Wright says

    March 3, 2014 at 1:39 pm

    Marinated Goat Chevre or Marinated GOat Cheese seems a tasty menu. I am excited to prepare it at home. Thanks for the step by step method to prepare this.

    Reply
  4. cheri says

    March 4, 2014 at 2:12 am

    very Impressive, beautiful pics!

    Reply
  5. Laura (Tutti Dolci) says

    March 6, 2014 at 1:01 pm

    I love marinated cheese, it makes such a good appetizer!

    Reply
  6. GourmetGetaways says

    March 8, 2014 at 11:44 am

    Looks so delicious!

    Reply

Trackbacks

  1. Marinated Goat Cheese - Tara's Multicultural Table says:
    December 31, 2019 at 5:43 pm

    […] and left me wanting to make everything. It was difficult to choose just one, but I settled on the Marinated Goat Cheese. My aunts make Chèvre and I had a container sitting in the freezer waiting to be eaten. I have […]

    Reply

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