Prep 15 mins
Cook 1 min
An adaption from a recipe by Hugh Carpenter. It is great for entertaining as it can be made in the morning or up to 2 days in advance.
- 12 ounces soft fresh goat cheese
- 2 tablespoons black beans, salted (Chinese type) (optional)
- 3 garlic cloves, finely minced
- 2 tablespoons ginger, finely minced
- 1⁄4 cup fresh mint leaves
- 1⁄4 cup minced fresh cilantro stem
- 1 teaspoon finely grated orange zest
- 2 teaspoons finely grated lime zest
- 1 teaspoon Asian chili sauce
- 1 teaspoon sugar
- 1⁄4 cup flavourless cooking oil
- 2 teaspoons whole black peppercorns
- 2 teaspoons whole szechuan peppercorns
- Cut the Goat cheese crosswise into 1/2 inch pieces and place in a single layer in a ceramic container.
- Rinse and chop black beans if using and combine with garlic, ginger, mint and cilantro in a small bowl.
- In a separate bowl combine the grated orange and lime zests, chili sauce and sugar.
- Place oil over high heat in a 10 inch sauté pan.
- Add the peppercorns.
- When peppercorns begin to 'pop', remove the pan from the heat and immediately stir in the garlic mixture.
- After 15 seconds, stir in the chili sauce mixture.
- Immediately pour the infused oil over the goat cheese and refrigerate for at least 4 hours.
- Turn the goat cheese over at least once spooning the oil over the top.
- Serve at room temperature with crackers.
This had an interesting combination of flavours and the goat cheese did become very flavourful. I liked it very much, my DH found the flavours more unusual (typical Greek palate).