Feb 24, 2010

Marinated Goat Cheese

At her farmhouse in the Périgord, Danièle Mazat-Delpeuch served us this marinated cheese with hearty, whole-grain country bread, thickly sliced and toasted on forks over the coals in her huge living room fireplace. The cheese is good in salads, too. If you can find only a larger log of cheese, cut it into slices before marinating.

Credit: Steve Giralt

(Chèvre Mariné)

SERVES 2 - 4

At her farmhouse in the Périgod, Danièle Mazat-Delpeuch served us this marinated cheese with hearty, whole-grain country bread, thickly sliced and toasted on forks over the coals in her huge livingroom fireplace. The cheese is good in salads, too. If you can find only a larger log of cheese, just cut it into slices before marinating.

4 2-oz. fresh goat cheese logs
Extra-virgin olive oil
2 fresh bay leaves
2 sprigs fresh thyme
2 garlic cloves, peeled and crushed
1 tbsp. black peppercorns
1 tbsp. pink peppercorns

1. Carefully place the goat cheese logs into a widemouthed glass or ceramic jar.

2. Add enough olive oil to cover cheese completely. Add bay leaves, thyme, garlic, black peppercorns, and pink peppercorns.

3. Cover and marinate cheese in the refrigerator for at least 2 days and up to 1 week. Bring to room temperature before serving.