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8 Hours 55 Mins
Serves 12 (serving size: 2 marinated cheese rounds)
We steep aromatics in olive oil for a fragrant and flavorful marinade. It’s a great use for high-quality oil—the low heat won’t affect its flavor, and you can strain leftover oil to use to both cook and finish dishes. Aleppo pepper is slightly milder and fruitier than red pepper flakes, but an equal amount of red pepper flakes won’t overpower the cheese. Use the marinated cheese to spread on bread or crackers, or as a salad or sandwich topper.
- 1 1/2 tablespoons chopped fresh thyme
- 1 1/2 tablespoons chopped fresh chives
- 1 tablespoon chopped fresh rosemary
- 1/2 teaspoon crushed red pepper
- 2 garlic cloves, smashed
- 1 (3- x 1-in.) strip lemon rind
- 2 cups extra-virgin olive oil
- 1 (12-oz.) log fresh plain goat cheese
- Calories 92
- Fat 7.8g
- Satfat 4.4g
- Monofat 2.7g
- Polyfat 0.3g
- Protein 5g
- Carbohydrate 0.0g
- Fiber 0.0g
- Cholesterol 13mg
- Iron 1mg
- Sodium 130mg
- Calcium 42mg
- Sugars 0g
- Est. added sugars 0g
How to Make It
Combine first 7 ingredients in a small saucepan over low; cook 20 minutes. Let oil mixture cool to room temperature in pan.
Slice cheese log into 24 (1/4-inch-thick) rounds. Pour some of the cooled oil mixture into a 13- x 9-inch glass or ceramic baking dish to cover bottom. Place cheese rounds in dish in a single layer. Pour remaining oil mixture over cheese to cover, distributing herbs and pepper on top of cheese rounds. Cover pan with plastic wrap; refrigerate 8 hours or overnight. Serve cheese with a slotted spoon, reserving oil for another use.