Marinated Goat Cheese
Ricardo’s Recipe : Marinated Goat Cheese
Ingredients
- 1/2 lb (250 g) medium-firm goat cheese
- 2 cups (500 ml) olive oil
- 2 cloves garlic, finely chopped
- 1 teaspoon (5 ml) dried oregano
- 1 teaspoon (5 ml) curry powder
- Salt, to taste
- 1/4 cup (60 ml) oil-packed sun dried tomatoes, drained and cut into thin strips
- 1/4 cup (60 ml) black olives, pitted and sliced
- 1 small red onion, cut into strips
- 1 can 14 oz (398 ml) artichoke, drained, patted dry and cut into wedges
- 2 bay leaves
- 1 tablespoon (15 ml) peppercorns
Instructions
- Shape the cheese into small balls or cut into medium-sized cubes. Keep aside in the refrigerator.
- In a bowl, combine the olive oil, garlic, oregano, curry powder and salt. Set aside.
- In a 1-litre (4 cups) jar, alternate layers of goat cheese balls, sun-dried tomatoes, sliced olives, red onion, artichoke pieces and bay leaves.
- Pour the olive oil mixture and peppercorns in the jar to cover all the ingredients. Close the jar and refrigerate for at least 24 hours.
- Before serving, remove the jar from the refrigerator for about thirty minutes. Place on toasted baguette slices. Heat for a few minutes in the oven or serve as antipasto with cold cuts and grilled vegetables.
Ricardo’s Recipe : Marinated Goat Cheese