Chèvre with Dried Tomato Relish

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* Exported from MasterCook *

 

Chèvre with Dried Tomato Relish

 

Recipe By : California Home Cooking by Michele Anna Jordan

Serving Size : 12 Preparation Time :0:00

Categories : Appetizers Sda-Veg-Recipes2 (AT) Egroups (DOT) Com

 

Amount Measure Ingredient -- Preparation Method

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3 heads garlic, cloves separated and cut into -- slivers

2 cups extra virgin olive oil

1/2 cup dried tomato bits or 1/2 cup dried -- tomatoes in oil

1/4 cup minced California black olives

1/4 cup minced kalamata olives

1/4 cup finely minced Preserved Lemons -- recipe below

1 tablespoon minced oregano

1 tablespoon minced Italian parsley

Kosher salt

2 8-ounce logs of chèvre

1/2 cup toasted walnuts, chopped

Baguette slices, croutons, or -- tortilla chips

Preserved Lemons

12 organic lemons, preferably Meyer lemons

1/4 cup kosher salt

2 tablespoons sugar

3/4 cup fresh lemon juice

Olive oil

 

Place the garlic in a nonreactive saucepan and add enough olive oil to cover the

garlic by ¼ inch. Simmer over very low heat for 10 minutes. Remove the pan from

the heat, and let the garlic cool to room temperature. Transfer the garlic and

olive oil to a large bowl. Add the dried tomatoes, olives, preserved lemons,

herbs, and salt, and toss lightly to mix. Taste the relish and add salt if

necessary. Add the remaining olive oil.

 

To serve, place the chèvre on a large serving platter, spoon the relish over,

and garnish with the walnuts. Serve immediately, with baguette slices, croutons,

or tortilla chips.

 

 

Preserved Lemons

Wash the lemons well and dry them thoroughly. Slice them lengthwise into sixths

or eights, depending on their size, and pick out any visible seeds. Mix together

the salt and sugar in a large nonreactive bowl, add the lemon slices, and toss

the mixture to coat the lemons. Place the lemons in a quart jar, and add the

lemon juice. Cover the jar tight with plastic wrap and then with its lid (the

lid will corrode without the plastic wrap), and store in a cool, dark cupboard

for 7 days, turning it upside down each morning and righting it at night, so

that all of the lemons spend time in the liquid. On the seventh day, top off the

jar with olive oil.

 

If you will use the preserved lemons within the month, there is no need to

refrigerate them. You can hold them longer, but their flavor decreases with

refrigeration.

 

 

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