Marinated Goat Cheese With Oven-Roasted Tomatoes

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Marinated Goat Cheese With Oven-Roasted Tomatoes

 

8 ounce cylinder goat cheese, with a slightly creamy

texture

1 cup Spanish or other olive oil plus more for

brushing

salt to taste

freshly ground black pepper to taste

2 fresh thyme sprigs

12 plum tomatoes, quartered

2 garlic cloves, thinly sliced

fresh baguette slices or crostini for serving

 

Carefully unwrap the cheese so it retains its

cylindrical shape. Cut the cheese into 1/2-inch-thick

rounds.

In a shallow bowl or lidded container, pour in 1/4 cup

of the olive oil to evenly coat the bottom. Season

lightly with salt and pepper. Place the cheese slices

in the oil about 1/2 inch apart. Season the cheese

with salt and pepper, drizzle with 1/4 cup of the

olive oil and place the thyme sprigs on top. Wrap

tightly with plastic wrap or cover with the lid. Set

in a cool, dry place or refrigerate at least 2 hours

or as long as overnight.

Meanwhile, position a rack in the center of an oven

and preheat to 350 degrees.

Arrange the tomatoes on a wire rack set on a baking

sheet. Brush the tomatoes lightly with olive oil and

season with salt and pepper. Roast until the tomatoes

are lightly golden and most of their juices have

evaporated, about 1 hour. Cool to room temperature.

In a small fry pan over medium heat, warm the

remaining 1/2 cup olive oil. When hot, add the garlic

and fry, stirring occasionally, until tender and

translucent, 2 to 3 minutes. Remove from the heat and

let cool. In a mixing bowl, toss the tomatoes with the

fried garlic and oil, and season with salt and pepper.

Transfer the tomatoes and marinated cheese to a

shallow serving bowl. Serve with a basket of baguette

slices or crostini alongside.

Yields 6 servings.

 

 

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