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Deborah

Deborah Dana

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Recipe of Marinated Goat Cheese
Recipe

Marinated Goat Cheese

20 mins
Low
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This rich recipe of goat cheese can accompany any meal or be served as a rich snack with toasted bread.
Learn more about Deborah Dana

Ingredients

12 portions
  • 300 balls goat cheese, White
  • 1/4 cups dehydrated tomato, in oil
  • 2 tablespoons fresh thyme
  • 2 tablespoons fresh rosemary
  • 1/2 tablespoons whole black pepper
  • 1 cup olive oil
  • 24 toasted breads
  • 5 cups lettuce, disinfected and washed

Preparation

Prepare the knife under very hot water, and dry with a towel. With the hot knife cut the cheese into slices 1-2 cm thick.
Cut the dehydrated tomato into slices.
In a glass container (you can use jam jars) or a container that can be sealed, place a cottage of goat cheese, dehydrated tomato, rosemary, thyme and pepper. Repeat in layers until the ingredients are finished.
Pour the olive oil, close the container and refrigerate for at least 24 hours or up to 1 week. Try to move the bottle at least once every 12 hours so that the oil flows through the cheese.
Before serving let the cheese be at room temperature for at least 30 minutes.

PRESENTATION

Serve the cheese on toast and place on a bed of lettuce.

TIPS

To make toast, use a cookie cutter the way you want and cut box bread. Toss the bread for 10-15 minutes or until lightly toasted and serve.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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