- Alton Brown born (1962)
Marinated Goat Cheese
- 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
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.
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.
*Note: You can substitute 1 pound bocconcini (small mozzarella balls) or feta cheese cut into cubes.