Marinated Goats Cheese Recipes

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

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.

MARINATED BEETROOT WITH GRILLED GOAT'S CHEESE

Steps:

• Mix the oil, vinegar, sugar and thyme in a shallow dish and season well. Add the sliced beetroot and marinate for at least 1 hr or overnight, if you like.
• Heat grill to high. Season the goat's cheese slices, then place on an oiled baking tray and grill for 2-3 mins until golden and melting.
• Lift out the beetroot, reserving the marinade, and divide between 4 plates. Top with the rocket, a round of goat's cheese and a little more rocket. Drizzle with the marinade and serve.

MARINATED GOAT CHEESE WITH HERBS AND SPICES

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.

MARINATED GOAT'S CHEESE

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.

MARINATED GOAT CHEESE RECIPE

Steps:

• Chop all of the fresh herbs.
• Slice the cheese into rounds 1 inch thick. Arrange in 1 layer in a serving dish. Place the garlic pieces around the cheese, remove them later if you wish. Sprinkle the cheese with the herbs, chili flakes, peppercorns, olives and tomatoes. Pour the olive oil over the goat cheese.
• Cover and let marinate for a few hours at room temperature. Remove the garlic and allow the cheese to come to room temperature before serving.
• Serve this wonderful gourmet appetizer with crackers, sliced French stick bread or mini pitas.

MARINATED GOAT CHEESE AND STRAWBERRY CROSTINI

Steps:

• 1. Arrange the goat cheese slices in a square baking dish. Sprinkle over the basil, red pepper flakes, salt, and pepper. Add the thyme. Drizzle the olive oil over the goat cheese. Let sit at room temperature for 30 minutes or refrigerate for up to 24 hours. 2. Preheat your grill to high heat or preheat your oven to 400 degrees F.3. Place the bread on a baking sheet and drizzle with olive oil on both sides of each slice, season with salt. Place the bread on the grill and grill both for about 2-3 minutes per side or until lightly toasted. Remove from the grill.4. Spread the goat cheese over the bread. Top with strawberries, basil, and honey. Sprinkle with sea salt. Serve and enjoy!