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Marinated Goat Cheese

appetizers, cheese

1 roll (8 oz) firm goat cheese
2 tablespoons dried rosemary; crushed
2 bay leaves
1 teaspoon whole peppercorns
1 cup extra-virgin olive oil; (approx)

Refrigerate this marinated cheese for at least one week for flavours to absorb. Serve with crackers, pita crisps or mini pita breads. Reserve the flavoured oil in the refrigerator to use as an ingredient in a favourite dressing. You can use goat cheese in savoury recipes that call for a soft cheese, such as cream cheese or ricotta. It's great in sauces or fondues. Cut cheese into 1/2-inch thick slices. Pack loosely in wide-mouth 2-cup glass jar or measure Add rosemary, bay leaves and peppercorns; pour in enough of the oil to cover. Slide knife down side of jar to remove air bubbles, if necessary. Refrigerate for at least 1 week or for up to 3 weeks; let come to room temperature to serve. TIP: If you cannot find goat cheese in a roll, buy a block or wedge. Or you can use feta or mozzarella cheese instead If using any of these Converted by MM_Buster v2.0l.

Contributor: Canadian Living Magazine - November, 1998

Yield: 8 slices

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