Trio of marinated goat cheeses

1 Servings

Ingredients

Quantity Ingredient
1 Log; (11-oz) fresh soft goat cheese (such as Montrachet)
5 larges Garlic cloves; (unpeeled), pierced
½ cup (about) plus 2 tablespoons olive oil
5 Sun-dried tomatoes
5 smalls Sprigs fresh rosemary
5 smalls Sprigs fresh thyme
⅞ ounce Dried porcini mushrooms*; (up to 1)
½ cup (about) plus 2 tablespoons olive oil
1 large Garlic clove; minced
1 tablespoon Minced fresh parsley
Salt and pepper
¼ cup Plus 2 tablespoons walnuts; (about 1 1/2 ounces)
½ cup (about) walnut oil
Pepper

Directions

TOMATO AND GARLIC GOAT CHEES

PORCINI MUSHROOM GOAT CHEESE

WALNUT GOAT CHEESE

Delicious served with bread or crackers, these cheeses are also a wonderful addition to pizzas, pastas and salads.

*Dried porcini are available at Italian markets and specialty foods stores.

Cut goat cheese into twelve ½-inch-thick rounds. Set rounds aside.

For tomato and garlic goat cheese: Preheat oven to 350°F. Place garlic in heavy small pan. Drizzle with 2 tablespoons oil. Bake until garlic is tender when pierced with small sharp knife, about 20 minutes. Cool slightly; peel garlic cloves. Reserve oil in pan.

Place sun-dried tomatoes in small bowl. Add enough boiling water to cover.

Let tomatoes stand until softened, about 15 minutes. Drain; pat dry.

Put 1 tomato, 1 garlic clove and 1 sprig each rosemary and thyme in bottom of 8-ounce jar. Drizzle with 1½ teaspoons oil reserved from garlic.

Place 1 cheese round atop herbs. Drizzle with more reserved olive oil.

Repeat layering, using remaining tomatoes, garlic, herbs, garlic oil and 3 more cheese rounds. Pour in enough olive oil to fill jar completely. Seal tightly. (Can be prepared 1 week ahead; refrigerate.) For porcini mushroom goat cheese: Rinse mushrooms briefly with cold water; drain. Place mushrooms in small bowl. Add enough boiling water to cover and let stand until softened, about 30 minutes. Drain mushrooms.

Heat 2 tablespoons olive oil in heavy small skillet. Add garlic and sauté until just golden, about 3 minutes. Add mushrooms and cook until just heated through, stirring occasionally, about 1 minute. Mix in parsley.

Season with salt and pepper. Cool completely.

Layer mushrooms, olive oil and 4 goat cheese rounds in 8-ounce jar, beginning and ending with mushrooms. Pour in enough oil to fill jar completely. Seal tightly. (Can be prepared up to 1 week ahead; refrigerate.)

For walnut goat cheese: Preheat oven to 350°F. Place walnuts on small cookie sheet. Toast until golden brown and fragrant, stirring occasionally, about 12 minutes. Cool completely.

Finely chop walnuts. Layer walnuts, walnut oil and remaining 4 goat cheese rounds in 8-ounce jar, seasoning each layer generously with pepper. Pour in enough walnut oil to fill jar completely. Seal tightly. (Can be prepared up to 1 week ahead; refrigerate.)

Makes three 8-ounce jars

Bon Appétit December 1990

Posted to recipelu-digest by Sandy <sandysno@...> on Feb 24, 1998

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