Wednesday, October 14, 2009

Goat Cheese in Provencal Oil

YUM. That's pretty much the only introduction this recipe needs.

Hint: You'll want some crusty bread ready when it's finished.

Goat Cheese in Provencal Oil
Serves four.

One log goat cheese cut into four segments
4 sun-dried tomatoes, chopped roughly
1 teaspoon black peppercorns
4 garlic cloves, peeled and thinly sliced
4 small bay leaves
4 sprigs rosemary
4 sprigs thyme
2/3 cup olive oil

Place each goat cheese piece in a small ramekin. Divide the tomatoes, peppercorns and herbs equally between the four ramekins. Cover the cheeses with olive oil.

Preheat the oven to 250°. Place the ramekins in a roasting pan with and inch of water in the bottom and heat in the oven for 30 minutes. The cheese will be warm and slighlty softened in texture.

Spread warm cheese on crusty bread. (Don't forget to sop up some of the deliciously flavored oil also.)

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