Marinated Goat Cheese
Prep: 14 minutes; other: 4 hours and 10 minutes
Italy offers a tremendous variety of cheeses made from all types of milk, including sheep, goat, and buffalo. Goat cheese has a delightfully tangy flavor that is well complemented by the fresh herbs in this robust marinade. The cheese becomes more flavorful the longer it marinates.
Yield: 16 servings (serving size: 1 cheese slice and 1 baguette slice)
Recipe from
More From Oxmoor House
Nutritional Information
Amount per serving
- Calories: 86
- Fat: 6.2g
- Saturated fat: 3.2g
- Protein: 3.8g
- Carbohydrate: 4.2g
- Fiber: 0.4g
- Cholesterol: 11mg
- Iron: 0.6mg
- Sodium: 129mg
- Calcium: 52mg
Ingredients
- 1/3 cup chopped sun-dried tomatoes (about 12 tomatoes), packed without oil
- 1/4 cup olive oil
- 2 tablespoons chopped fresh rosemary
- 1 tablespoon chopped fresh basil
- 2 teaspoons grated fresh lemon rind
- 1/2 teaspoon crushed red pepper
- 1/2 teaspoon freshly ground black pepper
- 3 garlic cloves, minced
- 2 (4-ounce) packages goat cheese, each cut into 8 slices
- 16 (1/4-inch-thick) slices diagonally cut Italian or French bread baguette
Preparation
- 1. Combine tomatoes and oil in a small bowl; let stand 10 minutes. Add rosemary and next 5 ingredients; stir well.
- 2. Place cheese slices in an 8-inch square baking dish; pour marinade over cheese. Cover and marinate at least 4 hours. Serve with baguette slices.
Marinated Goat Cheese Recipe at a Glance
- COURSE: Appetizers, Hors d'Oeuvres
- CUISINE: Italian
- MAIN INGREDIENT: Dairy
- PUBLICATION: Oxmoor House
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