Recipe by ellie_
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.
Top Review by duonyte
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.
- 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
Directions See How It's Made
- 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.