Marinated Goat Cheese
|Salad oil||2 Cup (32 tbs)|
|Garlic||4 Clove (20 gm), halved|
|Dried red peppers||8 Small|
1. In small saucepan, over medium-high heat, heat 1/2 cup oil and the garlic until garlic begins to brown; add peppercorns, red peppers and bay leaves. Cook 30 seconds longer; remove from heat; let stand 10 minutes.
2. Meanwhile, cut each 10- or 11-ounce cheese log crosswise into 9 slices; if using 8-ounce logs, cut each into 6 slices. Arrange cheese slices in two 1-pint or one 1-quart wide-mouth jar.
3. Add remaining oil to saucepan. Pour oil and spices into jar over cheese. (If necessary, add more oil to cover cheese.) Cover jar; refrigerate several days to marinate. (Marinated cheese may be stored in refrigerator up to two or three weeks.)
4. To serve: Carefully lift cheese from oil. If desired, place on lettuce-lined plate; let cheese warm to room temperature. Or , serve cheese warm: Place cheese in single layer in baking dish; bake cheese at 300°F. 5 minutes, or microwave at HIGH 30 seconds, until cheese is warm and very soft. Drizzle with some oil from the jar before serving.