HERBED GOAT CHEESE
Steps:
- Find a small, wide-mouth canning jar or small glass vase (3 1/2 inches in diameter by 4 inches high), just large enough to hold the two goat cheeses on top of each other with a little room to spare. Cut each cheese in half horizontally, making 2 rounds from each. (A piece of dental floss makes this easier.)
- Place half of the first disk flat in the jar, sprinkle with salt and pepper, then with 1/2 teaspoon dill, 1 teaspoon basil, and a few red pepper flakes, and drizzle with 1/2 tablespoon olive oil. Place another disk of cheese on top and repeat the seasonings, herbs, and oil. Continue with the remaining cheese disks, piling one on top of the other with oil and seasonings in between. When all the disks are stacked and seasoned, drizzle 1 tablespoon of olive oil on top. Cover and set aside at room temperature for one hour or refrigerate for up to 24 hours. Serve at room temperature with bread or crackers for people to help themselves.
MARINATED GOAT CHEESE
These are especially nice to have on hand for adding to salads and quick toasted open-faced sandwiches. Place a round on a piece of bread, pop it in a toaster oven and toast 3 to 4 minutes.
Provided by Martha Rose Shulman
Categories easy, dips and spreads
Time 15m
Yield 4 or 5 rounds of marinated goat cheese
Number Of Ingredients 7
Steps:
- Place the peppercorns, garlic cloves and bay leaves in a clean, sterilized wide-mouthed jar. Pour in a film of olive oil.
- Cut the goat cheese into rounds 1/2 inch thick (I get neat rounds using unflavored dental floss to cut through the cheese). Place one round in the jar and drizzle on some olive oil. Stack the remaining rounds, drizzling oil onto each round before topping with the next. Add the thyme and rosemary sprigs to the jar and pour in olive oil to cover the goat cheese rounds completely. Cover the jar and leave at room temperature for several hours, then refrigerate.
Nutrition Facts : @context http, Calories 61, UnsaturatedFat 1 gram, Carbohydrate 2 grams, Fat 5 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 3 grams, Sodium 88 milligrams, Sugar 0 grams
MARINATED GOAT CHEESE WITH HERBS AND SPICES
Looking for a throw-together app that seems way fancier than it is? Look no further than this gussied-up goat cheese situation.
Provided by Alon Shaya
Categories Bon Appétit Appetizer Goat Cheese Cheese Garlic Coriander Orange Anise
Yield 6 servings
Number Of Ingredients 11
Steps:
- Gently break goat cheese into large pieces; arrange in a serving bowl. Let sit at room temperature while you infuse oil.
- Crush allspice and coriander with the flat side of a chef's knife. Place in a small saucepan along with garlic, orange zest, bay leaves, star anise, oil, and red pepper flakes. Cook over low, swirling pan occasionally, until garlic is golden, 15-20 minutes. Pour over goat cheese. Let sit until cool, about 30 minutes.
- Preheat oven to 425°. Arrange bread in a single layer on a rimmed baking sheet and toast until golden brown around the edges, 5-8 minutes.
- Sprinkle marinated goat cheese with flaky salt and serve with toast.
- Do Ahead
- Goat cheese can be marinated 3 hours ahead. Store lightly covered at room temperature.
BALSAMIC MARINADE FOR GOAT CHEESE
Provided by Food Network
Yield 8 appetizer servings
Number Of Ingredients 12
Steps:
- Mix vinegar, lemon juice, orange juice, lemon peel, orange peel, garlic, basil and oregano in medium bowl. Gradually whisk in oil. Season to taste with salt and pepper. Pour mixture into glass baking dish. Add goat cheese; turn to coat. Refrigerate at least 2 hours or up to 2 days, turning occasionally.
- Transfer goat cheese to platter. Spoon marinade over. Sprinkle with bell peppers.
MARINATED FIG AND GOAT CHEESE CROSTINI
Provided by Geoffrey Zakarian
Categories appetizer
Time 15m
Yield 8 crostini
Number Of Ingredients 10
Steps:
- In a medium bowl, combine the goat cheese, olive oil, honey and half of the tarragon, shallots and lemon zest. Season with salt and pepper.
- In a separate bowl, toss the figs with the lemon juice, saba vinegar and remaining tarragon, shallots and lemon zest. Season with salt and pepper.
- Spread the goat cheese mixture on the crostini, then top with the figs.
MARINATED GOAT CHEESE
This recipe is from the Ottawa Citizen. This is a very tasty way to serve goat cheese. Great for parties or for a quiet lunch at home. Cook time is marinating time.
Provided by Miraklegirl
Categories Spreads
Time P2DT5m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cut goat cheese into 1 cm rounds and place in a deep glass container or jar Add chilies, peppercorns, bay leaves, garlic and lemon zest.
- Cover with oil and lemon juice.
- Refrigerate 2 days.
- Serve at room temperature on crackers, baguette, stuffed in cherry tomatoes, crumbled over salad- be creative!
Nutrition Facts : Calories 916, Fat 94.4, SaturatedFat 25.4, Cholesterol 59.2, Sodium 388.5, Carbohydrate 3.6, Fiber 0.4, Sugar 2.3, Protein 16.4
MARINATED GOAT'S CHEESE
A refreshing alternative to a full cheeseboard, this zesty thyme and chilli treat can be made ahead and given as a gift - just wrap up and add a box of good-quality crackers and chutney
Provided by Cassie Best
Categories Side dish, Snack, Supper
Time 10m
Yield Makes 400ml
Number Of Ingredients 6
Steps:
- Sterilise a 500g jar (see tip). Oil your hands well, then break the goat's cheese into 4 pieces and roll into balls. Place the cheese in the jar, then pack the lemon zest, thyme and chilli around the cheese. Scatter over the fennel seeds and pour over the oil. Chill and leave to marinate for 2 days. Store in the fridge, and eat within 2 weeks.
Nutrition Facts : Calories 165 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Protein 2 grams protein, Sodium 0.1 milligram of sodium
More about "marinated goat cheese recipes"
MARINATED GOAT CHEESE WITH HERBS AND SPICES RECIPE
From bonappetit.com
5/5 (5)Author Alon ShayaServings 6Estimated Reading Time 1 min
- Gently break goat cheese into large pieces; arrange in a serving bowl. Let sit at room temperature while you infuse oil.
- Crush allspice and coriander with the flat side of a chef’s knife. Place in a small saucepan along with garlic, orange zest, bay leaves, star anise, oil, and red pepper flakes. Cook over low, swirling pan occasionally, until garlic is golden, 15–20 minutes. Pour over goat cheese. Let sit until cool, about 30 minutes.
- Preheat oven to 425°. Arrange bread in a single layer on a rimmed baking sheet and toast until golden brown around the edges, 5–8 minutes.
EASY MARINATED GOAT CHEESE - SEASONS AND SUPPERS
From seasonsandsuppers.ca
5/5 (4)Total Time 4 hrs 30 minsCategory AppetizerCalories 90 per serving
- Combine all the infused oil ingredients in a small saucepan on the stove-top over low heat. Allow to warm about 15 minutes to infuse the oil. Turn off the heat under the pan and let the oil mixture cool to room temperature in pan. *Do be sure it is completely cooled before combining with the goat cheese, or the cheese will start to melt.
- Slice goat cheese log into twelve 1/2-inch rounds (or as many 1/2-inch rounds as you can cut from the size of goat cheese log you have). Gently press together and shape the rounds in your palm. Pour some of the cooled oil mixture into a glass dish baking dish just big enough to hold all the goat cheese slices in a single layer with a bit of space in between. Place cheese rounds on top of oil in dish in a single layer. Pour remaining oil mixture over the cheese slices to cover, distributing the herbs on top of cheese rounds.
- For the crostini: Place baguette slices in an even layer on a baking sheet. Brush top with olive oil. Place under broiler about 6-inches from the heat until round are golden. Remove from oven. Flip baguette slices over. Brush with olive oil and return to the broiler to toast the other side until golden. Remove from oven and immediately sprinkle with a bit of salt and freshly ground pepper. Serve warm or at room temperature. *These are best used within a few hours of making. If you'd like to keep longer, skip the olive oil and just toast under the broiler.
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