Lemon Rosemary Goat Cheese

Lemon Rosemary Goat Cheese

I have two problems with this post…one, I have no idea where this recipe came from. I found it in my to-try file as an untitled document. So, if this is your cheese, let me know, and I’ll send some kudos your way. And, two, I don’t know if it’s any good or not. I mean it looks really, really good, doesn’t it?? Right now it is marinating in my fridge. But any recipe that tells me to spread the cheese on some toasted baguette slices or that the remaining oil may be used for dipping fresh bread, is a good recipe! Note, though, when refrigerated, the oil becomes more solid-ish, so it won’t really poor unless you bring it to room temperature. But what I usually do, at least with my herb oils, is just scoop them out with a knife almost like they’re butter, and spread on the bread.

Lemon Rosemary Goat Cheese

6 oz fresh chevre (goat cheese) log
3-4 sprigs fresh rosemary, rinsed and dried
4-6 strips of fresh, clean lemon peel
1 teaspoon fennel seeds, crushed with mortar and pestle
1/4 teaspoon crushed tricolor peppercorns
dash of crushed red pepper flakes
1 – 1 1/2 cups extra-virgin olive oil

You’ll need a clean, dry 16-oz jar with lid.

Place fennel seeds, peppercorns and crushed red pepper flakes into the jar.

Gently slice the goat cheese into 5-6 equal-sized slices. Pour a small amount of olive oil in the jar to cover the bottom, and begin gently adding pieces, covering each with oil as it is added.

When nearly full, gently push rosemary sprigs around sides of jar. Do the same with the lemon peel.

Top off the jar with oil, making sure to cover all the contents completely. Cover tightly and keep cool, preferably in warmest part of refrigerator.

Store at least 2-3 days before eating. May be stored this way up to a month.

To serve:
Move to room temperature at least 30 minutes before serving. If serving for a group, gently pour entire contents of jar onto shallow dish or bowl and serve with soft cheese knife or spoon. Spread chevre onto toasted baguette slices or bread and drizzle oil over top. Remaining oil may be used for dipping fresh bread.

Weekend Herb Blogging

This will be my entry for Weekend Herb Blogging hosted this week by
by Scott at The Real Epicurean.

Happy Thanksgiving!!!
Eat, Drink, Be Thankful

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Comments

  1. says

    This dish looks and sounds Delish…
    It’s a Greek Dish, i make it from time to time, Try it with a toasted crusty Italian bread and Calamata Olives, i am drooling now:)

    Enjoy!

  2. says

    Yummy! I luurve goat’s cheese and I will definitely be trying this! Recently I’ve been discovering quite a few ways of enjoying chevre (other than lopping off little wedges and sticking them straight in my mouth!) and so in the spirit of sharing, try this for size: a friend of mine introduced me to thin-ish rounds of chevre placed on similiarly thin-ish rounds of bread (from bread rolls sliced like little loaves), drizzled with a little honey and olive oil, then grilled til slightly golden. We had them with salad but I’ve also floated them in soup like large croutons. Happy chevre-ing!

  3. says

    I must say that this sounds amazing. I am a broke college student so I love things that can be used in a number of ways. I cant wait to try this recipie and wow my friends and roommates. Thanks!

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  5. says

    Thanks for sharing the recipe! I am lucky that I have my own dairy goats and more goat’s milk than I know what to do with…so I have been making goat cheese. I will be trying this recipe!