How to Make Marinated Goat Cheese
Rinse the fresh herbs and put them in a jar., Slice the goat cheese., Put the cheese and oil in the jar., Cover and marinate the goat cheese., Serve the herb marinated goat cheese.
Step-by-Step Guide
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Step 1: Rinse the fresh herbs and put them in a jar.
Rinse small bunches of fresh herbs under cool water or use a mixture of your favorite fresh herbs.
Put half of the herbs into an 8-cup (1.81 kg) mason jar.
If you don't have that, you can use a large bowl that's at least three inches (7.5 cm) deep.
You'll need:1 small bunch fresh rosemary 1 small bunch fresh thyme 1 small bunch fresh oregano 1 small bunch fresh basil 1 small bunch fresh dill 1 small bunch fresh mint sprigs -
Step 2: Slice the goat cheese.
Get out one 11-ounce (308 g) package of goat cheese.
Cut the goat cheese vertically, so you get about 12 thin rounds of cheese.Try to slice the cheese while it's cold.
This will make it less crumbly when you cut it. , Place the goat cheese rounds on top of the fresh herbs in your jar or bowl.
Put the rest of the herbs over the cheese.
Get out 2 1/2 to 3 cups (591 to 709 ml) of extra-virgin olive oil out and pour enough of the oil to cover the cheese and herbs.You may not need all 3 cups (709 ml) of the extra virgin olive oil. , Put the lid on the mason jar or cover your bowl with plastic wrap.
Refrigerate the goat cheese for at least three days.
You can marinate the goat cheese up to five days.The longer you marinate the goat cheese, the more flavorful it will become. , When you're ready to serve the goat cheese, remove it from the fridge and gently scoop the cheese out of the jar.
Place the cheese on a serving plate.
Serve the cheese with crusty baguette or crackers.You can strain the herbed oil through a mesh strainer.
Save the flavorful oil for other recipes or to dip flatbread in. -
Step 3: Put the cheese and oil in the jar.
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Step 4: Cover and marinate the goat cheese.
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Step 5: Serve the herb marinated goat cheese.
Detailed Guide
Rinse small bunches of fresh herbs under cool water or use a mixture of your favorite fresh herbs.
Put half of the herbs into an 8-cup (1.81 kg) mason jar.
If you don't have that, you can use a large bowl that's at least three inches (7.5 cm) deep.
You'll need:1 small bunch fresh rosemary 1 small bunch fresh thyme 1 small bunch fresh oregano 1 small bunch fresh basil 1 small bunch fresh dill 1 small bunch fresh mint sprigs
Get out one 11-ounce (308 g) package of goat cheese.
Cut the goat cheese vertically, so you get about 12 thin rounds of cheese.Try to slice the cheese while it's cold.
This will make it less crumbly when you cut it. , Place the goat cheese rounds on top of the fresh herbs in your jar or bowl.
Put the rest of the herbs over the cheese.
Get out 2 1/2 to 3 cups (591 to 709 ml) of extra-virgin olive oil out and pour enough of the oil to cover the cheese and herbs.You may not need all 3 cups (709 ml) of the extra virgin olive oil. , Put the lid on the mason jar or cover your bowl with plastic wrap.
Refrigerate the goat cheese for at least three days.
You can marinate the goat cheese up to five days.The longer you marinate the goat cheese, the more flavorful it will become. , When you're ready to serve the goat cheese, remove it from the fridge and gently scoop the cheese out of the jar.
Place the cheese on a serving plate.
Serve the cheese with crusty baguette or crackers.You can strain the herbed oil through a mesh strainer.
Save the flavorful oil for other recipes or to dip flatbread in.
About the Author
John Edwards
Specializes in breaking down complex pet care topics into simple steps.
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