Trio of Marinated Goat Cheeses

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* Exported from MasterCook *

 

Trio Of Marinated Goat Cheeses

 

Recipe By : Bon Appetit, December 1990

Serving Size : 1 Preparation Time :0:00

Categories : Appetizers & Snacks Posted

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 11 ounce log fresh soft goat cheese -- (such as Montrachet)

Tomato and Garlic Goat Cheese

5 large garlic cloves -- (unpeeled), pierced

1/2 cup plus 2 tablespoons olive oil -- (about)

5 sun-dried tomatoes

5 small fresh rosemary sprigs

5 small fresh thyme sprigs

Porcini Mushroom Goat Cheese

7/8 ounce dried porcini mushrooms* -- up to 1 ounce

1/2 cup plus 2 tablespoons olive oil

1 large garlic clove -- minced

1 tablespoon minced fresh parsley

Salt and pepper

Walnut Goat Cheese

1/4 cup plus 2 tablespoons walnuts -- (about 1 1/2 ounces)

1/2 cup walnut oil

Pepper

 

*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 350F. 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 saute 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 350F. 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.

 

Converted by MC_Buster.

 

 

 

 

 

 

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