Marinated Goat Cheese

These are especially nice to have on hand for adding to salads and quick toasted open-faced sandwiches. Place a round on a piece of bread, pop it in a toaster oven and toast 3 to 4 minutes.

Ingredients

For a 1-cup wide-mouth jar:

• 1 teaspoon mixed red, black and white peppercorns, lightly crushed

• 2 garlic cloves, peeled
• 2 bay leaves, broken into pieces
• About 3 ounces goat cheese (in a log)
• 2 sprigs thyme
• 2 sprigs rosemary
• Extra virgin olive oil as needed

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    95 calories; 8 grams fat; 3 grams saturated fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 4 grams protein; 9 milligrams cholesterol; 98 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 or 5 rounds of marinated goat cheese

Preparation

1. Place the peppercorns, garlic cloves and bay leaves in a clean, sterilized wide-mouthed jar. Pour in a film of olive oil.
2. Cut the goat cheese into rounds 1/2 inch thick (I get neat rounds using unflavored dental floss to cut through the cheese). Place one round in the jar and drizzle on some olive oil. Stack the remaining rounds, drizzling oil onto each round before topping with the next. Add the thyme and rosemary sprigs to the jar and pour in olive oil to cover the goat cheese rounds completely. Cover the jar and leave at room temperature for several hours, then refrigerate.