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 Oxmoor House

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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. 1. Combine tomatoes and oil in a small bowl; let stand 10 minutes. Add rosemary and next 5 ingredients; stir well.
  2. 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.
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