Marinated Goat’s Cheese Log
Serves: 2
Ready in: 60 mins +
I always make this recipe with a young, yet firm French goat’s cheese mini log. The flavours work perfectly; it marinates really well and won’t fall apart when you slice it
Ingredients:
[hd]This recipe fills 2 x 300ml jars[/hd]4 x 200g French goat’s cheese mini log
4 large dried or fresh red chillies
4 bay leaves
2 tsp pink peppercorns
rind of 1 lemon, removed with a peeler
2 sprigs of rosemary
400ml hazelnut oil
1 tsp salt
method:
- Start by slicing each mini log into four slices and placing eight slices of cheese into each jar.
- Place all the ingredients for the marinade into a saucepan and pour over the oil. Heat to about 60C then turn off the heat (do not allow to boil).
- Leave to cool completely before pouring over the sliced cheese. Evenly distribute the herbs and chillies between the jars. Seal and place into the fridge for up to a week.
- To serve, take the cheese out of the infused oil (which may have solidified but don’t worry) and serve with some grilled bread, a few olives and some marinated peppers. You can also place the cheese on some lovely crusty bread and toast it for a really interesting twist on cheese on toast.
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