Marinated Goat Cheese
Try this Marinated Goat Cheese recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 2 tablespoons whole peppercorns
- 2 tablespoons fennel seeds
- 12 dried red chiles
- 3 pounds goat cheese
- 12 large cloves of garlic peeled but left whole
- 12 large springs fresh rosemary
- 12 bay leaves
- blended oil to cover
- Carbohydrate 128.756478610568 g
- Cholesterol 1075.0139169 mg
- Fat 414.179089624833 g
- Fiber 27.4173995886835 g
- Protein 310.253720340799 g
- Saturated Fat 282.241707733151 g
- Serving Size 1 1 Serving (1968g)
- Sodium 7082.29011651125 mg
- Sugar 101.339079021884 g
- Trans Fat 24.9145665324357 g
- Calories 5377 calories
In a small saucepan set over medium-high heat, heat fennel seeds, peppercorns, and dried red chilies until they just begin to pop and their aroma begins to release. Remove spices to plate or bowl and set aside to cool. Roll the goat cheese, 1 tablespoon at a time, into small balls. Place balls of cheese in 6 quart containers. To the containers, add cooled peppercorns, fennel, and chilies, dividing equally between containers. Add the garlic cloves. Very slightly twist the rosemary springs in your hands to bruise them and release some of their oils, then add them to the jar, along with the bay leaves. Fill the jar with olive oil to cover everything.
