Marinated Goat Cheese With Garlic, Basil and Orange Zest
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:
- 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
- Cut goat cheese into 1/2 inch thick slices. Arrange the slices in a single layer in a pie plate ot baking dish.
- In a small saucepan, combine the olive oil, peppercorns and allspice berries.
- In a small bowl, combine the garlic, ginger, basil and orange zest.
- Place the saucepan over medium-high heat and cook until the peppercorns begin to pop, about 2 minutes.
- 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.
- Marinate in the refrigerator at least 3 hours.
- To serve, transfer the chilled cheese to a serving plate. Serve at room temperature with crackers.
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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!