Marinated Goat Cheese Recipe
A gift-worthy French favorite
The masterminds behind Portland, Oregon, restaurants like Grüner and Ping have a knack for creating spaces that merge great design and regional cuisine under one roof. Now, with St. Jack, they're introducing fans to the elegant simplicity of French country cooking. Chef Aaron Barnett's menu favors classics like escargot en croûte, coq à la bière (chicken cooked with beer) and this marinated goat cheese. French chefs use rocamadour, a creamy raw goat's-milk cheese, but any good fresh goat cheese will work well in this recipe, which also happens to make a thoughtful-yet-easy holiday gift.
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Recipe adapted from Aaron Barnett, St. Jack, Portland, Oregon
Marinated Goat Cheese
A recipe for marinated goat cheese from St. Jack in Portland
servings
1
jar (or approximately 6 servings)
Ingredients
- One eight-ounce log fresh goat cheese
- 2 cups extra-virgin olive oil
- 2 garlic cloves, crushed
- 2 sprigs rosemary
- 2 sprigs thyme
- 1 bay leaf
- 1 tablespoon black peppercorns
- 4 juniper berries
Directions
- Carefully cut the goat-cheese log into 2-inch rounds. Place the rounds in a 12- to 16-ounce wide-mouth glass jar.
- Cover the goat cheese with the olive oil. Add the garlic, rosemary, thyme, bay leaf, peppercorns and juniper berries. Cover the jar and refrigerate for at least 2 days or up to 1 week.
- To serve, bring the goat cheese to room temperature. Transfer the cheese to a serving plate and serve immediately with slices of warm bread.