ezRecipe-Zee: Cooking Recipe: How to make Trio Of Marinated Goat Cheeses

Trio Of Marinated Goat Cheeses

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Date Added:	April 15, 2008
Calories:
Serves:	0
Prep. Time:	0:00
Category:	Appetizers, Dairy, Sides / Condiments, Copy Cat / Restaurant

Ingredients:

1                   fresh soft goat cheese log - (11 oz)
                    = (such as Montrachet)
                    === TOMATO AND GARLIC GOAT CHEESE ===
5     large         garlic cloves
1/2   cup           olive oil
2     tablespoons   olive oil
5                   sun-dried tomatoes
5     small         fresh rosemary sprig
5     small         fresh thyme sprig
                    === PORCINI MUSHROOM GOAT CHEESE ===
7/8   ounce         dried porcini mushrooms - (to 1 oz)
                    = (available at Italian markets and
                    specialty foods stores)
1/2   cup           olive oil
2     tablespoons   olive oil
1     large         garlic clove
1     tablespoon    minced fresh parsley
                    Salt
                    Freshly-ground black pepper
                    === WALNUT GOAT CHEESE ===
1/4   cup           walnuts
2     tablespoons   walnuts - (abt 1 1/2 oz)
1/2   cup           walnut oil
                    Freshly-ground black pepper

Directions: one line for each direction. When saved the lines will be numbered.

Cut goat cheese into twelve 1/2-inch-thick rounds. Set rounds aside.
For Tomato And Garlic Goat Cheese: Preheat oven to 350 degrees. 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 1 1/2 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 saute 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 degrees. 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.)
This recipe yields three 8-ounce jars.
Comments: Delicious served with bread or crackers, these cheeses are also a wonderful addition to pizzas, pastas and salads.

Rating: ()

Added On: April 15, 2008

* Bon App�tit, December 1990