Trio Of Marinated Goat Cheeses

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Martin Luther

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains	Italian		1	Servings

INGREDIENTS

1		Log, 11-oz fresh soft goat
		cheese such as
		Montrachet
5		Garlic cloves, unpeeled
		pierced
1/2	c	about plus 2 tablespoons
		olive oil
5		Sun-dried tomatoes
5		Sprigs fresh rosemary
5		Sprigs fresh thyme
7/8	oz	Dried porcini mushrooms*
		up to 1
1/2	c	about plus 2 tablespoons
		olive oil
1		Garlic clove, minced
1	T	Minced fresh parsley
		Salt and pepper
1/4	c	Plus 2 tablespoons walnuts
		about 1 1/2 ounces
1/2	c	about walnut oil
		Pepper

INSTRUCTIONS

1998    
Delicious served with bread or crackers, these cheeses are also a
wonderful addition to pizzas, pastas and salads.  *Dried porcini are
available at Italian markets and specialty foods  stores.  Cut goat
cheese into twelve 1/2-inch-thick rounds. Set rounds aside.  For tomato
and garlic goat cheese: Preheat oven to 350Â°F. Place  garlic in heavy
small pan. Drizzle with 2 tablespoons oil. Bake until  garlic is tender
when pierced with small sharp knife, about 20  minutes. Cool slightly;
peel garlic cloves. Reserve oil in pan.  Place sun-dried tomatoes in
small bowl. Add enough boiling water to  cover. Let tomatoes stand
until softened, about 15 minutes. Drain;  pat dry.  Put 1 tomato, 1
garlic clove and 1 sprig each rosemary and thyme in  bottom of 8-ounce
jar. Drizzle with 1 1/2 teaspoons oil reserved from  garlic. Place 1
cheese round atop herbs. Drizzle with more reserved  olive oil. Repeat
layering, using remaining tomatoes, garlic, herbs,  garlic oil and 3
more cheese rounds. Pour in enough olive oil to fill  jar completely.
Seal tightly. (Can be prepared 1 week ahead;  refrigerate.)  For
porcini mushroom goat cheese: Rinse mushrooms briefly with cold  water;
drain. Place mushrooms in small bowl. Add enough boiling water  to
cover and let stand until softened, about 30 minutes. Drain  mushrooms.
Heat 2 tablespoons olive oil in heavy small skillet. Add garlic and
sautÃ© until just golden, about 3 minutes. Add mushrooms and cook
until just heated through, stirring occasionally, about 1 minute. Mix
in parsley. Season with salt and pepper. Cool completely.  Layer
mushrooms, olive oil and 4 goat cheese rounds in 8-ounce jar,
beginning and ending with mushrooms. Pour in enough oil to fill jar
completely. Seal tightly. (Can be prepared up to 1 week ahead;
refrigerate.)  For walnut goat cheese: Preheat oven to 350Â°F. Place
walnuts on small  cookie sheet. Toast until golden brown and fragrant,
stirring  occasionally, about 12 minutes. Cool completely.  Finely chop
walnuts. Layer walnuts, walnut oil and remaining 4 goat  cheese rounds
in 8-ounce jar, seasoning each layer generously with  pepper. Pour in
enough walnut oil to fill jar completely. Seal  tightly. (Can be
prepared up to 1 week ahead; refrigerate.)  Makes three 8-ounce jars
Bon AppÃ©tit December 1990  Posted to recipelu-digest by Sandy
<sandysno@pctech.net> on Feb 24,

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2467 Calories From Fat: 2032 Total Fat: 231.3g Cholesterol: 149.7mg Sodium: 2632.6mg Potassium: 1094.4mg Carbohydrates: 35.8g Fiber: 6.3g Sugar: 6.1g Protein: 73.8g