Is the idea of marinated goat cheese the craziest thing you’ve heard all week? That’s just because you haven’t tried it yet. Are you looking for a fantastic little appetizer, something to bring to the company potluck, a hit at your holiday party? This is it guys, seriously. Seri-ous-ly.
I first tried this out at a new wine bar that opened up in my area. My husband and I got a ‘date night’ and went to this fantastic place and it was on the menu and it was gorgeous and fantastic and I went home and the next night tried to recreate it. And yes, the date night was great, thanks for asking. We’ve found a babysitter and it’s the best thing I’ll be getting for Christmas this year.
Ok, so back to the goat cheese. I did recreate the marinated goat cheese from the restaurant and I served it at not 1 but THREE parties and it was devoured at each and every one. It’s also great for gift giving.
1 head of garlic
16 oz log of goat cheese, I got mine at Costco
1/2 cup olive oil
4-8 sprigs of fresh thyme
4 springs of rosemary
4 bay leaves
1. Carefully separate garlic into cloves. Peel, leaving cloves whole. Place peeled garlic in a small saucepan and add just enough olive oil to cover well. Cook very slowly over low heat until garlic cloves soften. (If garlic cooks too quickly or browns, it will be bitter.) Remove from heat and cool.
2. Meanwhile, add a sprig or two each of thyme and rosemary into four jars with tight fitting lids (I usually use an 8oz mason jar).
3. Slice goat cheese into 1-inch rounds and place in the jars, dividing the full log evenly among the jars. Add the cooled garlic with its cooking oil and enough of the remaining olive oil until the cheese is covered
4. Cover and leave at room temperature for 24 hours. Store in refrigerator for up to 2 weeks.
Serve at room temperature with fresh baguette. Try not to eat it all in one sitting.