You can really put any herbs in the olive oil that you wish, but this version is a classic. Leave them to marinate for at least a week. You can also bread them and gently fry them as hot hors d’oevres on toothpicks. Thanks to Williams-Sonoma for the recipe and picture. They will be featured at our members’ open house this year!
- About 10 oz. firm fresh goat cheese, whole,
sliced or formed into small balls
- 2 bay leaves
- 12 black peppercorns
- 12 juniper berries
- 1 tsp. dried thyme
- 1 tsp. dried rosemary
- 2 cups extra-virgin olive oil
Put the cheese in a dry, sterilized, lidded jar large enough for the cheese to be covered by the oil. Tuck in the bay leaves and sprinkle with the peppercorns, thyme and rosemary.
Pour the olive oil over the cheese and close the lid.
Store the cheese in a cool, dark place for up to 2 months. Once opened, store in the refrigerator for up to 1 month. Bring to room temperature before serving.