Goat Cheese W Olives Lemon And Thyme Food

GOAT CHEESE WITH OLIVES, LEMON, AND THYME

Steps:

• In a small skillet, over low heat, heat the olive oil, lemon zest, thyme, black pepper, and olives. Gently warm (do not simmer) until the mixture is fragrant.
• Place Chevre slices on a plate, then evenly pour olive mixture over slices. Serve with sliced baguette.

GOAT CHEESE WITH OLIVES, LEMON, AND THYME

Steps:

• Gently heat the olives, thyme, oil, zest, and pepper in a skillet or saucepan over low heat until fragrant. Do not allow the oil to simmer.
• Remove the pan from the heat and let cool to room temperature.
• Pour the olive mixture over the goat cheese. (This can be done up to 2 hours ahead and kept, covered, at room temperature.)
• Serve with crackers, flatbread, or baguette slices.

GOAT CHEESE WITH OLIVES, LEMON AND THYME

Steps:

• In a small skillet, heat the olives, thyme, oil, zest, and ¼ teaspoon of pepper in a over low heat until fragrant (do not simmer). Cool to room temperature.
• Spread the goat cheese onto a platter and then spread the olive mixture over the goat cheese. Serve with flatbread.

GOAT CHEESE WITH THYME, PEPPERCORNS, AND LEMON OIL

Steps:

• Place cheese on plate; using plastic wrap as aid, shape into 5-inch round. Sprinkle with salt, peppercorns, and thyme, and press into cheese. Mix olive oil, lemon peel, and garlic, if desired, in small bowl. Pour over cheese. Serve with baguette.

GOAT CHEESE W/ OLIVES, LEMON AND THYME

Steps:

• Heat all (except cheese). Do not simmer. Cool to luke warm and pour over cheese in a small bowl.

HERB AND LEMON GOAT CHEESE SPREAD

Steps:

• Place goat cheese in small bowl. Mix thyme, lemon peel and garlic in another small bowl; season with ground black pepper. Mix half of thyme mixture into goat cheese. Add olive oil to remaining half of thyme mixture. Form cheese into 2 1/2-inch round; flatten slightly. Place in center of plate. Spoon oil-thyme mixture over top of cheese. Surround cheese with baguette slices and serve.

HERB AND LEMON GOAT CHEESE SPREAD

Steps:

• Place goat cheese in small bowl.
• Mix thyme, lemon peel and garlic in another small bowl. Season with black pepper.
• Mix half of thyme mixture into goat cheese.
• Add olive oil to remaining half of thyme mixture.
• Form cheese into 2 1/2-inch round; flatten slightly.
• Place in center of plate. Spoon oil-thyme mixture over top of cheese.
• Serve with toasted baguette slices.

GOAT CHEESE MARINATED WITH LEMON AND HERBS

Steps:

• In a shallow dish arrange the six pieces of cheese in one layer. Sprinkle lemon, tomatoes, capers thyme, and salt over the cheese pieces. Add the rosemary sprigs.
• Pour olive oil over the cheese, making sure the oil covers the cheese (use more if necessary).
• Place cheese dish in refrigerator and let marinate for 2-6 hours.
• Bring dish to room temperature (about 45 minutes) before serving.
• Spread cheese with marinade on crostini or crackers.

OLIVE, PRESERVED LEMON, AND GOAT CHEESE SALAD

Steps:

• Chop the preserved lemon rinds and olives together roughly until pieces are about 1/2 centimeter or smaller.
• Mince the garlic clove together with the mint leaves, and toss with the lemon rinds and olives.
• Allow to sit at room temperature for about an hour to allow flavors to mingle.
• Lay the spinach leaves together in a serving bowl, and scatter the preserved lemon rind and olive mixture over them.
• Drop the pieces of goat cheese evenly over the top, and drizzle with the olive oil and lemon juice.
• Sprinkle with the pine nuts.
• Toss gently and serve.