Skip to main content

fromages de chèvre mariné

Marinated Goat Cheese

Marinating goat cheese at home is an easy project, all you need is a glass jar, olive oil, goat cheese, herbs and a few spices. The marinated goat cheese is especially delicious when broiled until melty and served on warm toasts in a salad, which is what I made with this batch of fromages de chèvre mariné.  
Traditionally small firm goat cheeses are used in this recipe but I had a log of fresh chèvre from Laura Chenel which is more on the soft side of goat cheeses.  I used a string to cut 4 rounds out of an 8 ounce original log of goat cheese.  I gently but firmly pressed the rounds into flatter shapes before stacking them in the jars and pouring in the olive oil marinade.  The leftover marinade  can be used to brush the toasts and make the balsamic salad dressing for the salades.  As you use the cheeses more can be added to the marinade.
I'm throwing in a few French words to drive my spell check crazy, a fun activity during our months of quarantine.

Here are the recipes for the marinated goat cheese, a favorite balsamic vinaigrette for the greens, and a how to put the salades together.

Marinated Goat Cheese
makes 4 rounds

1 fresh Laura Chenel goat cheese 8 ounces log, cut in 4 pieces and gently pressed to flatten and compress
4 dried bay leaves
2 teaspoons mixed color dried peppercorns
Fresh herbs, like thyme, rosemary or basil
1 & 1/2 cups extra virgin olive oil, I used a mixture of olive oils; jalapeño infused, sweet basil infused and a classic Italian style

Place the goat cheese rounds in a glass jar, I used 2 smaller size jars, and add the bay leaves, peppercorns, and herbs.  Pour in the olive oil or oils, using enough to cover the cheeses.  Cover with a lid and place in a cool place for at least two weeks.  The cheeses are good for up to a month and as you use them, more cheeses can be added to the marinade.

Balsamic Vinaigrette
makes enough for 4 salad servings

1 tablespoon Dijon mustard
1 shallot, minced
1 small garlic clove, minced
1 tablespoon balsamic vinegar
sea salt and freshly ground black pepper, to taste
6 tablespoons olive oil from the goat cheese marinade
6 ounces salad greens, I use arugula for the marinated goat cheese salads

Place the mustard, shallot, garlic and vinegar in a salad bowl and whisk together, gradually whisk in the olive oil, whisking until emulsified and thick.  Add the salt and pepper to taste.  The greens can be added before serving.

Marinated Goat Cheese Salad with tomatoes and sweet basil
makes 4 servings

Sliced sourdough or French baguette, toasted and enough for four servings, I put extra toasts on the table for serving
Olive oil marinade for brushing on the toasts
Greens in a salad bowl with vinaigrette ready to dress the greens
2 sliced tomatoes
4-6 basil good size leaves, torn into small pieces
4 marinated goat cheeses, removed from the marinade

Heat the broiler, place the goat cheese rounds on a piece of aluminum foil and broil them until browned and bubbly, keep a close eye on them.  Optional idea, a pinch of dried fines herbs on top of goat cheese rounds before broiling.
Toss the greens with the vinaigrette, add salt and pepper to taste, if necessary 
Place the cheese on a slice of toasted sourdough or baguette brushed with olive oil marinade.
Plate the dressed greens, sliced tomatoes with a  sprinkle of  basil leaves on four plates.  Place a goat cheese toast on each plate, serve extra toasts at the table.


Popular posts from this blog

springtime chamomile tea cake with strawberry icing

 Good grief, Easter is in the rear view mirror and we are deep into this new year.  And once again it's tea time at my house.  This chamomile tea cake is a beautiful sweet addition to any tea ritual, especially my favorite, chamomile tea, which I rediscovered in my hotel room in Carmel earlier this fast moving year.  I highly recommend a slice of chamomile tea cake with strawberry 🍓 icing with a cup of chamomile tea to just take a moment and slow this year down.  Baking with tea is both creative and fun.  Earlier this year I made Earl Gray sugar cookies which are made using the same method of infusing the butter with loose tea.  For my tea cake I also rubbed the lemon zest into the sugar -another way to lend a pop of citrus to your baking. The strawberry icing is made using freeze dried strawberries, I pulverize them in my spice mill and then they are pressed through a fine sieve into the confectioner's sugar.  In addition to using lemon zest rubbed into the sugar for the cake

pear jam with saffron infused honey and cardamom

  Pear Jam with Saffron Infused Honey and Cardamom The summer after high school I worked sorting Bartlett pears at the Scotts Valley Fruit Exchange in Lake County California.  I thought I would never touch or eat another pear again in my life. But, here I am years years later making pear jam in my kitchen with pears, honey and saffron grown in Lake County.  A few weeks ago My husband and I went to visit friends in Kelseyville at their finca, they generously supplied me with the pears from their orchard-Finca Castelero- for my jam.  I will never forget getting up early in the morning and riding my bike across the valley from my cousin's house to work a long hot day sorting pears.  I remember thinking whoever came up with the idea of creating a cooperative to sort, pack and send pears from family farms, including my cousin's family farm on what is now called Hendricks road, to markets all over the country really had a good idea!  I never looked at pears in the grocery store the s

braised romano beans with heirloom tomatoes and purple leaf sweet basil

  Romano beans braised in heirloom tomato sauce, shallots and garlic make an easy summer side dish -excellent served with grilled fish and potato purée.  I know because that's what we had for dinner last Saturday night.  I happily used purple basil from my own herb pots that are now watered with leftover shower water.  We have many more months of drought ahead of us in California and apparently mask wearing when in public, no not in the car. I appreciate our farmers markets more than ever, thank you farmers for romano beans and heirloom tomatoes and also myself for the fresh purple basil. Such a treat to find fresh romano green beans at the farmers market; they hold up to a fairly long, about 20 minute braise and become tender in the tomato broth from the heirloom tomatoes.  🍅 This is one of those simple good veg recipes. Ingredients and Recipe for Romano Beans with Heirloom Tomatoes and Purple Leaf Sweet Basil Serves 2-4 1 pound fresh romano beans, washed and trimmed 2 tablespoon