MARINATED GOAT CHEESE WITH OVEN-ROASTED TOMATOES RECIPE

Marinated Goat Cheese With Oven-Roasted Tomatoes Recipe image

Provided by á-174942

Number Of Ingredients 10

8 ounce cylinder goat cheese (chèvre) with a
slightly creamy texture
1 cup Spanish or other olive oil plus
more for brushing
Salt to taste
Freshly-ground black pepper to taste
2 fresh thyme sprigs
12 plum tomatoes quartered
2 garlic cloves thinly sliced
Fresh baguette slices or crostini for serving

Steps:

Carefully unwrap the cheese so it retains its cylindrical shape. Cut the cheese into 1/2-inch-thick rounds. In a shallow bowl or lidded container, pour in 1/4 cup of the olive oil to evenly coat the bottom. Season lightly with salt and pepper. Place the cheese slices in the oil about 1/2 inch apart. Season the cheese with salt and pepper, drizzle with 1/4 cup of the olive oil and place the thyme sprigs on top. Wrap tightly with plastic wrap or cover with the lid. Set in a cool, dry place or refrigerate at least 2 hours or as long as overnight. Meanwhile, position a rack in the center of an oven and preheat to 350 degrees. Arrange the tomatoes on a wire rack set on a baking sheet. Brush the tomatoes lightly with olive oil and season with salt and pepper. Roast until the tomatoes are lightly golden and most of their juices have evaporated, about 1 hour. Cool to room temperature. In a small fry pan over medium heat, warm the remaining 1/2 cup olive oil. When hot, add the garlic and fry, stirring occasionally, until tender and translucent, 2 to 3 minutes. Remove from the heat and let cool. In a mixing bowl, toss the tomatoes with the fried garlic and oil, and season with salt and pepper. Transfer the tomatoes and marinated cheese to a shallow serving bowl or platter or divide among several small cazuelas. Serve with a basket of baguette slices or crostini alongside. This recipe yields 6 servings.