Best Goat Cheese In A Jar Gift Recipes

Herbed Goat Cheese image

Provided by Ina Garten

Time 1h10m

Yield 8 servings

Number Of Ingredients 7

2 (6-ounce) creamy goat cheese disks, such as Coach Farm
Kosher salt and freshly ground black pepper
Minced fresh dill
Julienned fresh basil leaves
Crushed red pepper flakes
Good olive oil
Bread or crackers, for serving

Steps:

Find a small, wide-mouth canning jar or small glass vase (3 1/2 inches in diameter by 4 inches high), just large enough to hold the two goat cheeses on top of each other with a little room to spare. Cut each cheese in half horizontally, making 2 rounds from each. (A piece of dental floss makes this easier.)
Place half of the first disk flat in the jar, sprinkle with salt and pepper, then with 1/2 teaspoon dill, 1 teaspoon basil, and a few red pepper flakes, and drizzle with 1/2 tablespoon olive oil. Place another disk of cheese on top and repeat the seasonings, herbs, and oil. Continue with the remaining cheese disks, piling one on top of the other with oil and seasonings in between. When all the disks are stacked and seasoned, drizzle 1 tablespoon of olive oil on top. Cover and set aside at room temperature for one hour or refrigerate for up to 24 hours. Serve at room temperature with bread or crackers for people to help themselves.

Goat Cheese in a Jar (Gift) image

Provided by Mikekey * @Mikekey

Categories Spreads

Number Of Ingredients 7

1 - log soft goat cheese (3.5 to 5 oz size package)
1 1/4 cup(s) olive oil
2 clove(s) garlic, minced
1/3 cup(s) julienned sun-dried tomatoes in oil
1/8 cup(s) fresh basil, minced
2 tablespoon(s) fresh oregano leaves
2 tablespoon(s) toasted pine nuts

Steps:

Slice goat cheese log into 1/2-inch thick "coins".
In a sterilized 10-12 ounce jar with tight fitting lid, pour enough oil to cover bottom of jar.
Place a goat cheese "coin" into the jar. Sprinkle in some of the garlic, the sun-dried tomatoes, the herbs and the pine nuts. Cover with oil and repeat the process in layers until the jar is full to within 1/2 inch of the top, making sure that all is covered with the oil.
Seal with lid and refrigerate for a day to marinate.
To serve, spoon out a portion of the cheese and drizzle with some of the oil and herbs. Use to spread on crackers.
It will keep for 10 days to two weeks in the refrigerator.