Post by goodcookin on Aug 19, 2009 11:09:33 GMT -5
Greek Marinated Goat Cheese
10 cloves garlic, thinly sliced
1/3 cup extra virgin olive oil
1/4 cup green olive oil
1/4 cup imported Nicoise or Greek olives
1 pinch fresh ground pepper
2 sprigs fresh thyme
2 sprigs fresh oregano
2 sprigs fresh tarragon
1/2 pound goat cheese
lettuce leaves or rye crackers for lining platter
olives, whole, peeled garlic cloves
sprigs of fresh herbs for garnish
In a heavy skillet over medium heat, saute garlic slices in olive oils until slightly golden. Remove skillet from heat.
Add olives, pepper, thyme, oregano, and tarragon to oil.
Cut goat cheese into 1-1/2-inch pieces. Lay pieces in a flat-bottomed casserole. Pour oil mixture over cheese and cover with plastic wrap. Let marinate for 24 to 48 hours in the refrigerator before serving.
To serve, arrange cheese on lettuce. Garnish with olives, garlic, or herb sprigs.
Serves 8.
10 cloves garlic, thinly sliced
1/3 cup extra virgin olive oil
1/4 cup green olive oil
1/4 cup imported Nicoise or Greek olives
1 pinch fresh ground pepper
2 sprigs fresh thyme
2 sprigs fresh oregano
2 sprigs fresh tarragon
1/2 pound goat cheese
lettuce leaves or rye crackers for lining platter
olives, whole, peeled garlic cloves
sprigs of fresh herbs for garnish
In a heavy skillet over medium heat, saute garlic slices in olive oils until slightly golden. Remove skillet from heat.
Add olives, pepper, thyme, oregano, and tarragon to oil.
Cut goat cheese into 1-1/2-inch pieces. Lay pieces in a flat-bottomed casserole. Pour oil mixture over cheese and cover with plastic wrap. Let marinate for 24 to 48 hours in the refrigerator before serving.
To serve, arrange cheese on lettuce. Garnish with olives, garlic, or herb sprigs.
Serves 8.