Marinated Goat Cheese With Fresh Oregano Food

MARINATED GOAT CHEESE WITH OREGANO

Steps:

• Combine the goat cheese, oregano, garlic, and peppercorns in a jar. Add the olive oil. Store, refrigerated, up to 5 days.

MARINATED GOAT CHEESE WITH OREGANO

Steps:

• Combine goat cheese, oregano, garlic, and peppercorns in a jar. Add olive oil. Store, refrigerated, up to 5 days.

MARINATED GOAT CHEESE WITH HERBS AND SPICES

Steps:

• Gently break goat cheese into large pieces; arrange in a serving bowl. Let sit at room temperature while you infuse oil.
• Crush allspice and coriander with the flat side of a chef's knife. Place in a small saucepan along with garlic, orange zest, bay leaves, star anise, oil, and red pepper flakes. Cook over low, swirling pan occasionally, until garlic is golden, 15-20 minutes. Pour over goat cheese. Let sit until cool, about 30 minutes.
• Preheat oven to 425°. Arrange bread in a single layer on a rimmed baking sheet and toast until golden brown around the edges, 5-8 minutes.
• Sprinkle marinated goat cheese with flaky salt and serve with toast.
• Do Ahead
• Goat cheese can be marinated 3 hours ahead. Store lightly covered at room temperature.

STUFFED TOMATOES WITH GOAT CHEESE, OLIVES, AND OREGANO

Steps:

• Sprinkle inside of each tomato with salt and place upside down on several layers of paper toweling; let stand to remove excess moisture, about 30 minutes.
• Meanwhile, toss bread crumbs with 1 tablespoon olive oil, goat cheese, garlic, parsley, oregano, olives, and pepper to taste in small bowl; set aside. Adjust oven rack to upper-middle position and heat oven to 375 degrees; line bottom of 9 by 13-inch baking dish with foil.
• Roll up several sheets of paper towels and pat inside of each tomato dry. Arrange tomatoes in single layer in baking dish. Brush top cut edges of tomatoes with 1 teaspoon oil. Mound stuffing into tomatoes (about 1/4 cup per tomato); drizzle with remaining 2 tablespoons oil. Bake until tops are golden brown and crisp, about 20 minutes. Serve immediately.

MARINATED GOAT CHEESE WITH GARLIC, BASIL AND ORANGE ZEST

Steps:

• Cut goat cheese into 1/2 inch thick slices. Arrange the slices in a single layer in a pie plate ot baking dish.
• In a small saucepan, combine the olive oil, peppercorns and allspice berries.
• In a small bowl, combine the garlic, ginger, basil and orange zest.
• Place the saucepan over medium-high heat and cook until the peppercorns begin to pop, about 2 minutes.
• Remove the pan from the heat and immediately stir in the garlic mixture. After 5 seconds of stirring, pour the hot mixture over the goat cheese.
• Marinate in the refrigerator at least 3 hours.
• To serve, transfer the chilled cheese to a serving plate. Serve at room temperature with crackers.

MARINATED GOAT'S CHEESE

Steps:

• Sterilise a 500g jar (see tip). Oil your hands well, then break the goat's cheese into 4 pieces and roll into balls. Place the cheese in the jar, then pack the lemon zest, thyme and chilli around the cheese. Scatter over the fennel seeds and pour over the oil. Chill and leave to marinate for 2 days. Store in the fridge, and eat within 2 weeks.

BALSAMIC HERBED MARINADE FOR GOAT CHEESE

Steps:

• Mix vinegar, lemon juice, orange juice, lemon peel, garlic, basil, rosemary, and oregano in medium bowl.
• Gradually whisk in oil.
• Season to taste with salt and pepper.
• Pour mixture into glass baking dish or a pickling jar.
• Add goat cheese; turn to coat.
• Refrigerate at least 2 hours or up to 2 days, turning occasionally.
• Transfer goat cheese to platter.
• Spoon marinade over.
• Top with sun dried tomatoes and or black olives.

MARINATED GOAT CHEESE

Steps:

• Place the peppercorns, garlic cloves and bay leaves in a clean, sterilized wide-mouthed jar. Pour in a film of olive oil.
• Cut the goat cheese into rounds 1/2 inch thick (I get neat rounds using unflavored dental floss to cut through the cheese). Place one round in the jar and drizzle on some olive oil. Stack the remaining rounds, drizzling oil onto each round before topping with the next. Add the thyme and rosemary sprigs to the jar and pour in olive oil to cover the goat cheese rounds completely. Cover the jar and leave at room temperature for several hours, then refrigerate.

MARINATED GOAT CHEESE ROUNDS WITH CROSTINI

Steps:

• Goat Cheese Rounds:.
• Roll the cheese into a 4" long log. Slice into 1" thick rounds and place in a shallow dish. In a small bowl, whisk together vinegar, garlic, thyme, pepper, olives, and olive oil until well blended. Pour over the goat cheese and marinate, refrigerated, for 2 hours to 1 week. Before serving, let warm to room temperature, about 30 minutes.
• Crostini:.
• Preheat the broiler or grill. Drizzzle the bread with olive oil, and grill or broil until golden brown. When the crostini come out of the oven or off the grill, rub them with a bit of the minced garlic. Then cut in half on the diagonal. Serve the warm crostini with the goat cheese. Enjoy!