Marinated Goat Cheese With Garlic, Basil and Orange Zest

Submitted by susie cooks

"This is a great appetizer. It is easy and fast and can be made up to 4 days before serving. I like to use a mixture of white, black and red peppercorns. Cook time does not include time to marinate. I always get asked for the recipe. Very pretty presentation. From Hugh Carpenter."

 

• Ready In: 15mins
• Ingredients: 8
• Serves: 6-10

ingredients

• 1 (12 ounce) container soft fresh goat cheese, chilled
• 3⁄4 cup extra virgin olive oil
• 1 tablespoon peppercorn
• 1 teaspoon allspice berry
• 2 garlic cloves, finely minced
• 2 tablespoons finely minced fresh ginger
• 1⁄3 cup fresh basil, slivered
• 1 teaspoon orange zest

directions

1. Cut goat cheese into 1/2 inch thick slices. Arrange the slices in a single layer in a pie plate ot baking dish.
2. In a small saucepan, combine the olive oil, peppercorns and allspice berries.
3. In a small bowl, combine the garlic, ginger, basil and orange zest.
4. Place the saucepan over medium-high heat and cook until the peppercorns begin to pop, about 2 minutes.
5. Remove the pan from the heat and immediately stir in the garlic mixture. After 5 seconds of stirring, pour the hot mixture over the goat cheese.
6. Marinate in the refrigerator at least 3 hours.
7. To serve, transfer the chilled cheese to a serving plate. Serve at room temperature with crackers.

Reviews

[Shady.Lady]

I've made this recipe for years and have gotten rave reviews. I cheat a bit and use peppercorn mix from Williams Sonoma as it already has allspice berries in it.<br/>Leftovers (when there are some) are good tossed with hot pasta.

 

[BarbryT]

I have to echo mikekey's WOW! These are really quite incredible, especially with Recipe #51116 #51116. I am not a fan of a lot of "heat" but the very pleasant slight numbness resulting from ... what? (I used the combo pink,white,black peppercorns) is lovely. I recommend this highly--it would be a stunning contribution to a potluck!

 

[Laureen in B.C.]

This is fabulous!! Very easy to make, I served then on a small slice of french bread and they were gone in minutes. I was very surprised and please a the mildness of the peppercorns and allspice berries. I already have a second batch in the fridge. thanks so much for sharing this recipe

 

[Outta Here]

WOW! This was simple to make )I actually made it in the motorhome to serve with an hors d'oeuvre type dinner. My chevre was a little too soft to make nice round slices, so will make sure i have a firmer one next time. The peppercorns and allspice berries soften up while cooking in the oil, so are actually very edible. All of the flavors just went great together! Made for Spring 2009 PAC.

 

[Sharon123]

Yum, yum, yum! I halved the recipe and so enjoyed it along with fresh red grapes! Thank you for a delicious recipe!