Marinated Goat Cheese is one super appetizer; it’s one that has been a favourite in the Saucy household for over twenty years. If you’ve never tried goat cheese, or if you are skeptical about goat cheese – you really need to make this recipe. It has made doubters believe!
When I lived in Nashville, my friend Peggy and I would occasionally take cooking classes together. Now, let me set the record straight. We didn’t actually cook anything in these classes; they were demonstrations where we swilled wine and got to take home some awesome recipes. It worked for us. If I remember correctly, this is one of the recipes we got during one of our classes which I have very gently modified. It has been a favorite ever since.
The combination of red and white and green peppercorns make it so festive, it’s a must have for the holidays. I buy individual bottles of each of the colours of peppercorns and keep them on hand, as they can be a bit difficult to find if you don’t have a specialty market around you.
The peppercorns are sautéed in olive oil until they start to pop, almost like popcorn. Then, you add minced garlic for just a few seconds. All of that is poured over the top of a log of goat cheese that has been covered in fresh thyme and rosemary.
Served with crackers, it is beyond good! Repeat after me, “Oh, my taste buds!”
I do hope you’ll try this recipe, and that it becomes a “go-to” appetizer for your household, for the holidays or for anytime.
- 1 - 11 ounce log goat cheese
- 1 tablespoon fresh thyme leaves
- 1 teaspoon fresh rosemary leaves, chopped fine
- ⅓ cup olive oil
- 1 tablespoon whole white peppercorns
- 1 tablespoon whole red peppercorns
- 1 tablespoon whole green peppercorns
- 2 cloves garlic, minced
- Place the goat cheese log in a serving dish with sides.
- Sprinkle with the thyme and rosemary leaves.
- In a small sauce pan, over medium heat, add the olive oil and the peppercorns.
- Saute until the peppercorns begin to pop and rise to the surface of the oil.
- Add the minced garlic and remove from heat.
- Swirl the garlic in the hot oil for about 30 seconds (you don't want it to brown, just soften a bit).
- Pour the mixture of olive oil, peppercorns and garlic over the goat cheese.
- Cover with plastic wrap and refrigerate.
- Remove from the refrigerator prior to serving to bring the olive oil to room temperature.
- Serve with crackers.