MARINATED CHEESE ROUNDS WITH WHOLE SPICES
Goat cheese is no longer the trendy dairy avatar that it was in the 1980s, but it deserves to be rediscovered. The fresh cheese can be chalky, but in this recipe, the rounds are softened in olive oil for a week, giving them a lush, spreadable texture. Cheese and oil both absorb the taste of bay leaf, black pepper, rosemary and lemon, and the pink peppercorns add crunch, perfume and festive color.
Provided by Julia Moskin
Categories easy, appetizer
Time 20m
Yield Two or three jars
Number Of Ingredients 9
Steps:
- Divide the cheeses between the jars. (It's not necessary for them to rest on the bottom.)
- Divide the coriander, peppercorns, herbs and lemon peel on top of the cheeses. Gently pour in olive oil to fill the jars.
- Close the jars tightly and refrigerate for about a week before serving.
- Store in the refrigerator for up to two months. Serve the cheeses with toasts, crackers or salad. When the cheeses are gone, use the remaining oil in vinaigrettes.
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