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.
**Updated for 2018! I have made this lemon rosemary cheese many times since I originally posted this recipe! It is fantastic!
Lemon Rosemary Goat Cheese
Ingredients
- 6 oz goat cheese
- 3 sprgs fresh rosemary rinsed and dried
- 6 strips lemon peel
- 1 teaspoon fennel seeds crushed with mortar and pestle
- 1/4 teaspoon peppercorns crushed
- 1 1/2 cups extra-virgin olive oil
Instructions
- 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.
Pam this photo is gorgeous! I love the lighting. I’ve never had marinated goat cheese, only mozzarella balls, but I think I wanna head to Costco to pick up a large log so I can do this with more to spare!
Thanks!
That’s a great idea – I have a Costco list in the works!
this looks exquisite. it’s just what i feel like for breakfast.
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!
Flavouring goat cheese sounds like a great idea!
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!
This looks so good. Could you use a different type of cheese with it?
This looks so good. Could you use a different type of cheese with it?
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!
Pam, send the jar my way and I’ll let you know how good it is! 🙂
The marinated cheese would be so pretty for gifts over the holidays as well. Also welcome to the Barefoot Bloggers…it is a fun group:D
Give my late wish to you
I have to send this post to a friend of mine who LOVES herbs! What a cool site!
It does look lovely. Wish I’d thought to make this before the rosemary in my garden froze!
this sounds so nice, especially spreading it on bread.
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!
Lemon. Rosemary. Goat cheese.
Silly girl, of course this is good!
(Happy Thanksgiving!)
Sounds delicious!!! Happy Thanksgiving from Canada!! 🙂
oK, i AM ALL ABOUT THIS CHEESE! I think my hubby will be getting this for christmas!
This sounds so good. I have some honey chevre that I will use for this recipe!
WOWWW – i’ve never heard of that! my mom loves rosemary!
happy thanksgiving!
I can’t wait to try this. Happy Thanksgiving from my house to yours.
Looks great, i like scooping out my oils too, works perfectly. Happy Thanksgiving.
Oh my word does that look good! I think I will take my chances and try it out very soon. Yummers!