Goat Cheese With Thyme Peppercorns And Lemon Oil Food

MARINATED GOAT CHEESE WITH GARLIC AND THYME

Steps:

• Cut goat cheese log into 4 equal pieces; form into balls, if desired.
• Add 1 cup olive oil into a a sterilized wide-necked jar. Add chili flakes, fennel seed and peppercorns. Add the goat cheese balls one at a time, adding a little olive oil between each one so they are fully immersed. Add lemon zest, bay leaves, thyme and garlic to jar. Pour in enough olive oil to fully cover cheese. Seal jar and refrigerate for at least a few hours (we found it best after 2 days). Lasts for up to 2 weeks.

BAKED GOAT CHEESE WITH HERB OIL

Steps:

• Preheat oven to 425°F. In a medium bowl combine goat cheese, cream cheese, milk, zest, lemon thyme, salt and pepper. Beat with a mixer on medium until smooth.
• Spread cheese mixture in a 12- to 16-ounce au gratin dish or two 8 oz. dishes. Sprinkle with Parmesan. If desired, top with cherry tomatoes. Bake 12 minutes or until lightly browned. Let cool slightly. Drizzle Herb Oil over cheese. Serve warm with crackers and vegetables. Serves 8.

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.

LEMON ROSEMARY MARINATED GOAT CHEESE

Steps:

• Combine lemon zest, rosemary, and olive oil.
• Place goat cheese in a baking dish or on a large plate and spoon marinade over the top. Season with gray salt and pepper. Refrigerate and let marinate.

SPRING SALAD WITH GOAT CHEESE AND LEMON THYME VINAIGRETTE {AND A GIVEAWAY}

Steps:

• 1. Whisk lemon juice, mustard, salt, pepper, and thyme together in a small bowl. Drizzle in oil, whisking constantly until well combined.
• 2. To create asparagus ribbons, place spears horizontally on a cutting board and slice along the spear with a vegetable peeler.Toss asparagus ribbons, radishes, and fava beans in a medium bowl. Add dressing to taste and toss. Top with goat cheese crumbles and serve.

GOAT CHEESE WITH OLIVES, LEMON, AND THYME

Steps:

• Heat olives, thyme, oil, zest, and 1/4 teaspoon pepper in a small skillet or saucepan over low heat until fragrant (do not simmer). Cool to room temperature.
• Serve olive mixture over goat cheese.

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 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 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.

ZUCCHINI TART WITH LEMON THYME GOAT CHEESE

Steps:

• In a food processor, pulse the flour, butter, and tsp salt until the butter is the size of small peas. Add the vodka and 3 tbsp of cold water, 1 spoonful as a time, pulsing until the dough just comes together. Add one more tablespoon of water if you need it.
• Shape the dough into a 1-inch-thick disk; wrap in plastic and chill for 30 minutes.
• Roll the dough on a well-floured surface or between two sheets of parchment paper into an 11-inch round that's 1/4-inch thick. Put the dough on a baking sheet layered with parchment paper, cover with plastic, and chill until ready to use (at least 30 minutes).
• In a colander, toss the zucchini with 2 tsp salt and drain for 30 minutes. Gently squeeze the slices with your hands to release excess water and transfer to a medium bowl. Slices should be more pliable.
• Position a rack in the center of the oven and heat the oven to 400°F. Toss the zucchini with 1 tbsp of the olive oil. In a small bowl, mix the goat cheese with the lemon thyme and salt and pepper to taste.
• Spread the cheese over the dough, leaving a 1/2-inch border. Arrange the squash rounds in tightly overlapping concentric circles all the way to the edge of the dough. (The rounds will shrink as they cook.) Drizzle with the remaining 1 Tbs. olive oil and bake until the zucchini is golden-brown, 40 to 50 minutes.

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.