Goat cheese marinated in rosemary, fennel, and hot red pepp
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Log of mild goat cheese; such as montrachet, cut crosswise into 4 pieces or four 2-ounce crottins |
| 1 | tablespoon | Fennel seeds; crushed |
| 1 | teaspoon | Crushed dried hot red pepper flakes |
| 6 | Rosemary sprigs; (up to 8) | |
| 1 | Lemon; zest of, removed with a vegetable peeler | |
| 1½ | cup | Olive oil |
Directions
In a 1-pint jar with a tight fitting lid combine the cheese with the fennel seeds, the red pepper flakes, rosemary, and lemon zest, pour enough of the oil over the mixture to cover the cheese completely, and let the cheese marinate, covered and chilled, for at least 1 week and up to 4 weeks. Let the mixture come to room temperature before serving.
Notes: Recipe courtesy of Gourmet Magazine Recipe by: Cooking live Show #9023 Posted to MC-Recipe Digest V1 #967 by "Angele and Jon Freeman" <jfreeman@...> on Dec 19, 1997
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