Trio Of Marinated Goat Cheeses
| 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 350°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 sauté 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 350°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 Appétit December 1990 Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Feb 24,
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Nutrition (calculated from recipe ingredients)
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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