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Prep 2 hrs 15 mins
Cook 0 mins
I haven't tried this appetizer yet but thought it sounded wonderful. Recipe source: Fine Cooking (November 2004). The prep time includes at least 2 hours marinating time.
- 4 ounces goat cheese, sliced into 6 rounds
- 2 teaspoons lemon peel, grated
- 2 tablespoons sun-dried tomatoes, drained and chopped (oil packed)
- 1⁄2 teaspoon capers, minced
- 1 teaspoon thyme leaves, chopped
- kosher salt (or other coarse salt)
- 3 rosemary sprigs
- 1⁄2 cup olive oil
- toasted baguette, slices or cracker
- In a shallow dish arrange the six pieces of cheese in one layer. Sprinkle lemon, tomatoes, capers thyme, and salt over the cheese pieces. Add the rosemary sprigs.
- Pour olive oil over the cheese, making sure the oil covers the cheese (use more if necessary).
- Place cheese dish in refrigerator and let marinate for 2-6 hours.
- Bring dish to room temperature (about 45 minutes) before serving.
- Spread cheese with marinade on crostini or crackers.
I had intended to make this with goat cheese, but used that in something else. So I made it using little fresh mozarella balls. So very, very good. We've been using them thrown in salads and also on open-faced sandwiches zapped for a few seconds in the microwave. Also, I threw in a second batch of cheese into the oil, making use of the flavor that has already developed.
Ok, now if you like goats cheese you're going to love this one! I had to sub dried herbs but still the flavours were spot on, will use fresh next time though. When you've eaten all the cheese dont waste the remaining oil either....we soaked ours up with fresh turkish bread YUM!