Guest guest Posted February 9, 2002 Report Share Posted February 9, 2002 * Exported from MasterCook * Marinated Chèvre with Olives Recipe By : California Home Cooking by Michele Anna Jordan Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Sda-Veg-Recipes2 (AT) Egroups (DOT) Com Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 5-ounce log of young (not aged) chèvre 6 cloves garlic 2 strips (2 to 3) of lemon zest 1 teaspoon black peppercorns 1 small sprig thyme or rosemary 1 cup olives, such as picholine, niçoise -- kalamata or salt-cured black, drained and pitted Extra virgin olive oil Sprigs of thyme or rosemary, for garnish Baguette slices or croutons Place the chèvre in a small bowl, and add the garlic, lemon zest, peppercorns, thyme or rosemary, and olives. Pour the olive oil over until it covers everything completely. Let the mixture stand at room temperature for 3 or 4 hours, or in the refrigerator for up to 5 or 6 days. To serve, bring to room temperature, pour off the olive oil, reserving it for another purpose, and arrange the chèvre on a platter. Surround the chèvre with the olives, and garnish with some herb sprigs. Serve with baguette slices or croutons. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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