Marinated Goat Cheese
Refrigerate this marinated cheese for at least one week for flavours to absorb. Serve with crackers, pita crisps or mini pita breads. Reserve the flavoured oil in the refrigerator to use as an ingredient in a favourite dressing. You can use goat cheese in savoury recipes that call for a soft cheese, such as cream cheese or ricotta. It's great in sauces or fondue.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per slice: about | - |
| cal | 266 |
| pro | 4 g |
| total fat | 28 g |
| sat. fat | 5 g |
| carb | trace |
| fibre | 0 g |
| chol | 18 mg |
| sodium | 123 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 1% |
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1 roll (8 oz/250 g) firm goat cheese
2 tbsp (25 mL) dried rosemary, crushed
2 bay leaves
1 tsp (5 mL) whole peppercorns
1 cup (250 mL) extra-virgin olive oil (approx)
Preparation:
Cut cheese into 1/2-inch (1 cm) thick slices. Pack loosely in wide-mouth 2-cup (500 mL) glass jar or measure. Add rosemary, bay leaves and peppercorns; pour in enough of the oil to cover. Slide knife down side of jar to remove air bubbles, if necessary.
Refrigerate for at least 1 week or for up to 3 weeks; let come to room temperature to serve.
Additional Information
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Tip: If you cannot find goat cheese in a roll, buy a block or wedge. Or you can use feta or mozzarella cheese instead. If using any of these alternatives, cut into cubes.
Source
© CanadianLiving.com
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