MARINATED GOATS CHEESE RECIPES

Name: Marinated goat’s cheese
Prep time: 10 min
Total time: 10 min
Yield: Makes 400ml
Cuisine: French
Ingredients: 350ml good olive oil or rapeseed oil (not extra virgin), plus extra for greasing; 200g soft rindless goat's cheese; 3 pared strips lemons zest (white pith removed from the underside); 3 thyme sprigs; 1 red chilli , pierced a few times with a sharp knife; 1 tsp fennel seeds

MARINATED GOAT’S CHEESE RECIPE | BBC GOOD FOOD

Marinated goat’s cheese recipe | BBC Good Food image

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

Total Time 10 minutes

Prep Time 10 minutes

Yield Makes 400ml

Number Of Ingredients 6

Ingredients

350ml good olive oil or rapeseed oil (not extra virgin), plus extra for greasing
200g soft rindless goat's cheese
3 pared strips lemons zest (white pith removed from the underside)
3 thyme sprigs
1 red chilli , pierced a few times with a sharp knife
1 tsp fennel seeds

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, FatContent 17 grams fat, SaturatedFatContent 3 grams saturated fat, ProteinContent 2 grams protein, SodiumContent 0.1 milligram of sodium

MARINATED GOAT CHEESE RECIPE | COOKING LIGHT

Marinated Goat Cheese Recipe | Cooking Light image

We steep aromatics in olive oil for a fragrant and flavorful marinade. It’s a great use for high-quality oil—the low heat won’t affect its flavor, and you can strain leftover oil to use to both cook and finish dishes. Aleppo pepper is slightly milder and fruitier than red pepper flakes, but an equal amount of red pepper flakes won’t overpower the cheese. Use the marinated cheese to spread on bread or crackers, or as a salad or sandwich topper.

Provided by Tim Cebula

Total Time 535 minutes

Yield Serves 12 (serving size: 2 marinated cheese rounds)

Number Of Ingredients 8

Ingredients

1 1/2 tablespoons chopped fresh thyme
1 1/2 tablespoons chopped fresh chives
1 tablespoon chopped fresh rosemary
1/2 teaspoon crushed red pepper
2 garlic cloves, smashed
1 (3- x 1-in.) strip lemon rind
2 cups extra-virgin olive oil
1 (12-oz.) log fresh plain goat cheese

Steps:

Combine first 7 ingredients in a small saucepan over low; cook 20 minutes. Let oil mixture cool to room temperature in pan. Slice cheese log into 24 (1/4-inch-thick) rounds. Pour some of the cooled oil mixture into a 13- x 9-inch glass or ceramic baking dish to cover bottom. Place cheese rounds in dish in a single layer. Pour remaining oil mixture over cheese to cover, distributing herbs and pepper on top of cheese rounds. Cover pan with plastic wrap; refrigerate 8 hours or overnight. Serve cheese with a slotted spoon, reserving oil for another use.

Nutrition Facts : Calories 92, CarbohydrateContent 0.0 g, CholesterolContent 13 mg, FatContent 7.8 g, FiberContent 0.0 g, ProteinContent 5 g, SaturatedFatContent 4.4 g, SodiumContent 130 mg, SugarContent 0 g

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