Roasted Marinated Goats’ Cheese

Serves 8

Goats’ cheese is wonderful because it absorbs flavour so
well. These marinated cheeses can be kept for up to two
weeks in jam jars and can be brought out and roasted for
any occasion, but they work especially well if served just
before a barbecue feast.
4 whole goats’ cheeses
10 tablespoons olive oil
2 bay leaves
2 teaspoons dried rosemary
3 teaspoons dried thyme
4 unpeeled garlic cloves
2 teaspoons lemon zest
6 whole black peppercorns
2 clean jam jars
A few days in advance, heat the oil in a saucepan over a low heat together with the herbs, bay leaves, garlic, lemon
and peppercorns. Infuse (i.e. very gently cook) the mixture for 15-20 minutes, by which time the aroma should be
delightful. Meanwhile, place the goats’ cheeses in two clean jam jars (two to a jar: it will be worth checking
beforehand that the cheeses will fit inside, so use the jars with the widest mouths possible and well-fitting lids). Pour
the contents of the saucepan over the cheeses, dividing it equally between the two jars. Screw the lids on tightly and
leave them at the top of a fridge for a couple of days. To cook, remove the cheeses from their jars with a slotted
spoon and wrap them individually in foil. Place the parcels on the barbecue grill over hot coals for 25 minutes, by
which time the skin should be slightly crusty and the inside deliciously soft. Serve, as with the Brie Fondue, with
vegetable crudités.
Enhanced by Zemanta

2 thoughts on “Roasted Marinated Goats’ Cheese

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s