INGREDIENTS

INSTRUCTIONS

TOMATO AND GARLIC GOAT CHEES
PORCINI MUSHROOM GOAT CHEESE
WALNUT GOAT CHEESE
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, 1998

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