Pink Peppercorn-Marinated Goat Cheese
Updated May 21, 2024
- Total Time
- 10 minutes, plus at least 2 hours’ marinating
- Prep Time
- 5 minutes
- Cook Time
- 5 minutes, plus at least 2 hours’ marinating
- Rating
- Comments
- Read comments
Ingredients
- ¼cup extra-virgin olive oil, plus more if needed
- 6ounces fresh goat cheese (chèvre), either 1 (3-inch) round or a small log cut into rounds, sliced about ¾-inch thick
- 1tablespoon whole pink peppercorns
- 1teaspoon dried herbes de Provence
Nutritional analysis per serving (1 servings)
946 calories; 90 grams fat; 32 grams saturated fat; 0 grams trans fat; 48 grams monounsaturated fat; 7 grams polyunsaturated fat; 5 grams carbohydrates; 2 grams dietary fiber; 0 grams sugars; 32 grams protein; 784 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Add 1 tablespoon of the olive oil to the bottom of a clean, sterilized wide-mouthed jar or a bowl just big enough to fit the cheese. Add the cheese to the jar and top with peppercorns and herbes de Provence. Pour the remaining olive oil over the top (it should cover the cheese completely; if it doesn’t, add more to cover).
- Step 2
Cover the jar and marinate for 2 hours at room temperature or overnight in the refrigerator. The marinated goat cheese can be kept in the refrigerator for up to 1 week and brought to room temperature before serving. Serve the cheese in the oil, and use a baguette to make sure none of it gets left behind.
Private Notes
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Comments
Try cutting the goat cheese with dental floss or thread.
Amazingly enough, Target carries a quite decent herbes de provence blend under their Good and Gather house brand. I have worked in various cheese shops over the years and can also recommend trying a bit of drizzled honey with young chevres, perhaps with some very finely ground bay leaf dusting the top, as we did at the old Dean & Deluca on Prince Street. Yum!
Because when cheese is left in a jar, bacteria can multiply fast. So it's good to start with a really clean bowl.
An excellent example of how sometimes simple is best.
What I can’t figure out or find …is the cheese added to the jar whole or do I pre-cut in rounds and add to the it?
I took this to a party and it was a huge hit. People raved about it. I would not change a thing, Thank you for the reviews that suggested dental floss for slicing the goat cheese.