MARINATED GOAT CHEESE
via Marjorie and Kendall's latest cookbook, French at Heart
INGREDIENTS
INGREDIENTS
INSTRUCTIONS
INSTRUCTIONS
- Gently place the goat cheese in a 1-quart (1-L) sterilized jar. Add the thyme, rosemary, bay leaves, and peppercorns around the cheese.
- Pour enough olive oil over the cheese to cover the cheese and herbs completely, making sure there are no air pockets. Store in the refrigerator at least overnight, or for up to 2 months.
- To use the cheese, allow the jar to come to room temperature until the olive oil liquefies. Use any leftover oil in vinaigrettes or on toast.
- This makes a perfect addition to any cheese board, a topping for salads, or a delicious spread on toast!
- Gently place the goat cheese in a 1-quart (1-L) sterilized jar. Add the thyme, rosemary, bay leaves, and peppercorns around the cheese.
- Pour enough olive oil over the cheese to cover the cheese and herbs completely, making sure there are no air pockets. Store in the refrigerator at least overnight, or for up to 2 months.
- To use the cheese, allow the jar to come to room temperature until the olive oil liquefies. Use any leftover oil in vinaigrettes or on toast.
- This makes a perfect addition to any cheese board, a topping for salads, or a delicious spread on toast!
Kendall is wearing our Mary Classic Shirtdress, Marjorie is wearing our Rory Maxi Shirtdress in Vintage Stonewashed Indigo Famous Denim.
Marjorie and Kendall are both wearing our Mackenzie One-Size Button-Up Shirt in White Linen.
Thanks for joining us in the kitchen with Marjorie and Kendall!
To follow along and learn more about The Cook's Atelier and their cookbooks, French at Heart and The Cook's Atelier:
