Goat Cheese Marinated in Rosemary, Fennel, and Hot Red Pepper |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Can be prepared in 45 minutes or less but requires additional unattended time. Ingredients:
a 1/2-pound log of mild goat cheese, such as montrachet, cut crosswise into 4 pieces, or four 2-ounce crottins |
1 tablespoon fennel seeds, crushed |
1 teaspoon crushed dried hot red pepper flakes |
6 to 8 rosemary sprigs |
the zest of 1 lemon, removed with a vegetable peeler |
1 to 1 1/2 cups olive oil |
Directions:
1. In a 1-pint jar with a tight-fitting lid combine the cheese with the fennel seeds, the red pepper flakes, the rosemary, and the lemon zest, pour enough of the oil over the mixture to cover the cheese completely, and let the cheese marinate, covered, and chilled, for at least 1 week and up to 4 weeks. Let the mixture come to room temperature before serving.
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