Best Marinated Goat Cheese With Oregano Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MARINATED GOAT CHEESE WITH HERBS AND SPICES



Marinated Goat Cheese with Herbs and Spices image

Looking for a throw-together app that seems way fancier than it is? Look no further than this gussied-up goat cheese situation.

Provided by Alon Shaya

Categories     Bon Appétit     Appetizer     Goat Cheese     Cheese     Garlic     Coriander     Orange     Anise

Yield 6 servings

Number Of Ingredients 11

8 ounces fresh goat cheese
1 teaspoon allspice berries
1/2 teaspoon coriander seeds
3 garlic cloves, smashed
2 (3-inch) strips orange zest
2 fresh bay leaves
1 star anise pod
1/3 cup olive oil
1/4 teaspoon crushed red pepper flakes
1 baguette, sliced 1/2 inch thick on a diagonal
Flaky sea salt

Steps:

  • Gently break goat cheese into large pieces; arrange in a serving bowl. Let sit at room temperature while you infuse oil.
  • Crush allspice and coriander with the flat side of a chef's knife. Place in a small saucepan along with garlic, orange zest, bay leaves, star anise, oil, and red pepper flakes. Cook over low, swirling pan occasionally, until garlic is golden, 15-20 minutes. Pour over goat cheese. Let sit until cool, about 30 minutes.
  • Preheat oven to 425°. Arrange bread in a single layer on a rimmed baking sheet and toast until golden brown around the edges, 5-8 minutes.
  • Sprinkle marinated goat cheese with flaky salt and serve with toast.
  • Do Ahead
  • Goat cheese can be marinated 3 hours ahead. Store lightly covered at room temperature.

MARINATED GOAT CHEESE



Marinated Goat Cheese image

These are especially nice to have on hand for adding to salads and quick toasted open-faced sandwiches. Place a round on a piece of bread, pop it in a toaster oven and toast 3 to 4 minutes.

Provided by Martha Rose Shulman

Categories     easy, dips and spreads

Time 15m

Yield 4 or 5 rounds of marinated goat cheese

Number Of Ingredients 7

1 teaspoon mixed red, black and white peppercorns, lightly crushed
2 garlic cloves, peeled
2 bay leaves, broken into pieces
About 3 ounces goat cheese (in a log)
2 sprigs thyme
2 sprigs rosemary
Extra virgin olive oil as needed

Steps:

  • Place the peppercorns, garlic cloves and bay leaves in a clean, sterilized wide-mouthed jar. Pour in a film of olive oil.
  • Cut the goat cheese into rounds 1/2 inch thick (I get neat rounds using unflavored dental floss to cut through the cheese). Place one round in the jar and drizzle on some olive oil. Stack the remaining rounds, drizzling oil onto each round before topping with the next. Add the thyme and rosemary sprigs to the jar and pour in olive oil to cover the goat cheese rounds completely. Cover the jar and leave at room temperature for several hours, then refrigerate.

Nutrition Facts : @context http, Calories 61, UnsaturatedFat 1 gram, Carbohydrate 2 grams, Fat 5 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 3 grams, Sodium 88 milligrams, Sugar 0 grams

BALSAMIC MARINADE FOR GOAT CHEESE



Balsamic Marinade for Goat Cheese image

Provided by Food Network

Yield 8 appetizer servings

Number Of Ingredients 12

1/2 cup balsamic vinegar
2 tablespoons fresh lemon juice
2 tablespoons fresh orange juice
1 teaspoon grated lemon peel
1 teaspoon grated orange peel
2 garlic cloves, minced
1/4 cup thinly sliced fresh basil
1 teaspoon dried Mexican oregano
3/4 cup extra virgin olive oil
8 ounces soft fresh goat cheese, cut into 1 inch thick rounds
1/4 cup finely diced red bell pepper
1/4 cup finely diced yellow bell pepper

Steps:

  • Mix vinegar, lemon juice, orange juice, lemon peel, orange peel, garlic, basil and oregano in medium bowl. Gradually whisk in oil. Season to taste with salt and pepper. Pour mixture into glass baking dish. Add goat cheese; turn to coat. Refrigerate at least 2 hours or up to 2 days, turning occasionally.
  • Transfer goat cheese to platter. Spoon marinade over. Sprinkle with bell peppers.

MARINATED CHERRY PEPPERS STUFFED WITH HOMEMADE GOAT CHEESE SERVED WITH A PROSCIUTTO AND ARUGULA SALAD



Marinated Cherry Peppers Stuffed with Homemade Goat Cheese Served with a Prosciutto and Arugula Salad image

Provided by Emeril Lagasse

Time 8h20m

Yield 8 servings

Number Of Ingredients 16

1/4 cup red wine vinegar
1 teaspoon chopped garlic
1/2 cup chopped fresh herbs (rosemary, basil, thyme, marjoram, oregano, chives, etc.)
8 cups washed arugula leaves
1/2 cup thinly sliced red onions
8 very thin slices proscuitto
1/2 pound homemade goat cheese, recipe follows
Salt and white pepper
16 marinated cherry peppers (canned variety works best), drained, rinsed and dried
1 cup extra virgin olive oil
1 gallon goat's milk (unpasteurized)
1 quart buttermilk
3/4 teaspoon rennet liquid or 1 tablet rennet (available in health food stores)
Olive oil, for seasoning
Salt
Pepper

Steps:

  • Whisk marinade ingredients together in a non-reactive bowl and set aside.
  • With a sharp paring knife, remove stem and core of peppers and dry them well with paper towels.
  • In a small bowl, mix goat cheese with salt and pepper, to taste. Carefully fill each pepper with goat cheese and place in a shallow non-reactive casserole dish or bowl. Cover with marinade and refrigerate overnight before serving. (For an interesting twist, dip in beer batter and fry)
  • When ready to serve, remove cherry peppers from marinade and set aside. Using a spatula, transfer marinade to a large bowl, add Arugula and sliced onions and toss well to combine. Divide salad between 8 salad plates, top with a piece of proscuitto and garnish with stuffed peppers.
  • In a large non-reactive saucepan, combine goat's milk, buttermilk, and rennet. Heat over low heat to 180 degrees. Transfer to a non-reactive bowl and allow to sit overnight, covered, until curd and whey separate. Line a colander with several layers of cheesecloth and ladle curds into colander. Discard whey. Fold cheesecloth over top of curd and allow to drain overnight, refrigerated. Remove from cheesecloth and season to taste with olive oil, salt and pepper.

MARINATED GOAT CHEESE WITH FRESH OREGANO



Marinated Goat Cheese With Fresh Oregano image

Make and share this Marinated Goat Cheese With Fresh Oregano recipe from Food.com.

Provided by Belle Vix

Categories     Cheese

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 4

2 tablespoons extra virgin olive oil
1 tablespoon fresh oregano leaves (1 tsp dried oregano)
1/2 teaspoon fresh ground pepper
1 (200 g) package soft fresh goat cheese

Steps:

  • Place oil, oregano and pepper in a narrow serving dish.
  • Roll cheese in mixture to coat, and marinate for one hour at room temp, or refrigerate for up to 5 days.

Nutrition Facts : Calories 130.1, Fat 11.6, SaturatedFat 5.5, Cholesterol 15.3, Sodium 122.9, Carbohydrate 0.5, Fiber 0.1, Sugar 0.3, Protein 6.2

MARINATED GOAT CHEESE



Marinated Goat Cheese image

This recipe is from the Ottawa Citizen. This is a very tasty way to serve goat cheese. Great for parties or for a quiet lunch at home. Cook time is marinating time.

Provided by Miraklegirl

Categories     Spreads

Time P2DT5m

Yield 6 serving(s)

Number Of Ingredients 9

450 g chevre cheese (goat cheese)
1 tablespoon crushed dried chili
1 teaspoon whole black peppercorn
1 teaspoon whole white peppercorns
4 bay leaves
4 cloves garlic
2 tablespoons lemons, zest of
2 cups extra virgin olive oil
2 tablespoons lemon juice

Steps:

  • Cut goat cheese into 1 cm rounds and place in a deep glass container or jar Add chilies, peppercorns, bay leaves, garlic and lemon zest.
  • Cover with oil and lemon juice.
  • Refrigerate 2 days.
  • Serve at room temperature on crackers, baguette, stuffed in cherry tomatoes, crumbled over salad- be creative!

Nutrition Facts : Calories 916, Fat 94.4, SaturatedFat 25.4, Cholesterol 59.2, Sodium 388.5, Carbohydrate 3.6, Fiber 0.4, Sugar 2.3, Protein 16.4

MARINATED GOAT CHEESE WITH OREGANO



Marinated Goat Cheese with Oregano image

Goat cheese, marinatedin olive oil with oregano flowers, garlic, and peppercorns,is delectable spread onsesame or other crackers.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Serves 4 to 6

Number Of Ingredients 5

5 goat-cheese buttons
1/4 cup oregano flowers and leaves
1 garlic clove, peeled
1 teaspoon whole black peppercorns
1 cup extra-virgin olive oil

Steps:

  • Combine goat cheese, oregano, garlic, and peppercorns in a jar. Add olive oil. Store, refrigerated, up to 5 days.

MARINATED GOAT CHEESE WITH OREGANO



Marinated Goat Cheese with Oregano image

Categories     Cheese     Goat Cheese     Oregano

Yield serves 4 to 6

Number Of Ingredients 5

5 goat cheese buttons
1/4 cup oregano flowers and leaves
1 garlic clove, peeled
1 teaspoon whole black peppercorns
1 cup extra-virgin olive oil

Steps:

  • Combine the goat cheese, oregano, garlic, and peppercorns in a jar. Add the olive oil. Store, refrigerated, up to 5 days.

Related Topics