Goat Cheese Marinated in Rosemary, Fennel, and Hot Red Pepp

Title:
Goat Cheese Marinated in Rosemary, Fennel, and Hot Red Pepp

Yield:
1 Servings

Categories:
Cooking




Ingredients:





   1/2 lb Log of mild goat cheese;


          -such as montrachet, cut


          -crosswise into 4 pieces or


          -four 2-ounce crottins


     1 tb Fennel seeds; crushed


     1 ts Crushed dried hot red pepper


          -flakes


     6    Rosemary sprigs; (up to 8)


     1    Lemon; zest of, removed with


          -a vegetable peeler


 1 1/2 c  Olive oil






 In a 1-pint jar with a tight fitting lid combine the cheese with the fennel


 seeds, the red pepper flakes, rosemary, and lemon zest, pour enough of the


 oil over the mixture to cover the cheese completely, and let the cheese


 marinate, covered and chilled, for at least 1 week and up to 4 weeks. Let


 the mixture come to room temperature before serving.


 


 Notes: Recipe courtesy of Gourmet Magazine


 


 Recipe by: Cooking live Show #9023


 


 Posted to MC-Recipe Digest V1 #967 by "Angele and Jon Freeman"


 
on Dec 19, 1997