Marinated Goat Cheese Recipe


Nutrition

Cal/Serving: 757
Daily Value: 38%
Servings: 8

Low-Carb
Sugar-Conscious, Kidney-Friendly, Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat80g123%
Saturated18g88%
Carbs2g1%
Fiber1g2%
Sugars1g0%
Protein11g22%
Cholesterol26mg9%
Sodium211mg9%
Calcium100mg10%
Magnesium15mg4%
Potassium50mg1%
Iron2mg10%
Zinc1mg4%
Phosphorus151mg22%
Vitamin A695IU14%
Vitamin C5mg8%
Thiamin (B1)0mg3%
Riboflavin (B2)0mg13%
Niacin (B3)0mg2%
Vitamin B60mg10%
Folic Acid (B9)11µg3%
Vitamin B120µg2%
Vitamin D0µg0%
Vitamin E10mg49%
Vitamin K54µg67%
Fatty acids, total monounsaturated52g0%
Fatty acids, total polyunsaturated7g0%
Have a question about the nutrition data? Let us know.

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Marinated Goat Cheese
Loupe Digital

This cheese keeps for quite some time (about three weeks) in the refrigerator but is at its best a couple of weeks into the marinade — if it was fresh to begin with. You can use goat, mozzarella, or feta cheese — the feta and mozzarella I think keep a bit longer than the fresh goat. The marinated cheese makes a terrific addition to a mezze or antipasto platter, a lovely crostini, or as a salad garnish, particularly one with roasted beets and bitter greens.

Click here to see 11 Classic Antipasto Recipes for Summer.

INGREDIENTS

  • Two 8-ounce logs fresh goat's milk cheese, cut crosswise into 1-inch-thick rounds*
  • 8 black peppercorns
  • 4 cloves garlic, sliced
  • 4 large sage leaves, slivered
  • 2 sprigs fresh rosemary, cut into pieces
  • 2 bay leaves
  • Dried red chile pepper flakes, to taste
  • 2 1/2 cups extra-virgin olive oil, plus more as needed
  • Olives, for garnish (optional)
  • Toasted baguette, crackers, or crudités, for serving

DIRECTIONS

Place the cheese rounds (or balls or cubes) into a deep container or large shallow dish. Add the peppercorns, garlic, sage, rosemary, bay leaves, and, if using, the chile flakes. Lightly turn to mix evenly. 

Add enough olive oil to cover the cheese by about ½ inch. Cover and refrigerate for at least 12 hours to allow flavors to meld before serving. Serve, garnished with olives, if desired, with slices of toasted baguette, crackers, or crudités.

Recipe Details

Servings: 8
Cuisine: Italian
Special Designations: Vegetarian

Notes and Substitutions:

*Note: You can substitute 1 pound bocconcini (small mozzarella balls) or feta cheese cut into cubes.



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