Coach Farm Marinated Goat Cheese Hors Doeuvres Recipes
HERBED GOAT CHEESE
Steps:
- Find a small, wide-mouth canning jar or small glass vase (3 1/2 inches in diameter by 4 inches high), just large enough to hold the two goat cheeses on top of each other with a little room to spare. Cut each cheese in half horizontally, making 2 rounds from each. (A piece of dental floss makes this easier.)
- Place half of the first disk flat in the jar, sprinkle with salt and pepper, then with 1/2 teaspoon dill, 1 teaspoon basil, and a few red pepper flakes, and drizzle with 1/2 tablespoon olive oil. Place another disk of cheese on top and repeat the seasonings, herbs, and oil. Continue with the remaining cheese disks, piling one on top of the other with oil and seasonings in between. When all the disks are stacked and seasoned, drizzle 1 tablespoon of olive oil on top. Cover and set aside at room temperature for one hour or refrigerate for up to 24 hours. Serve at room temperature with bread or crackers for people to help themselves.
COACH FARM MARINATED GOAT-CHEESE HORS D'OEUVRES
Yield Makes 6 Hors d'oeuvres
Number Of Ingredients 10
Steps:
- With a mortar and pestle, or by hand, crush thyme and rosemary. Transfer herbs to a small bowl and stir in peppercorns and coriander seeds.
- In a 1-pint jar carefully place 3 cheese halves and sprinkle with half of herb mixture. Add remaining cheese and sprinkle with remaining herb mixture. Add enough oil to cover cheese completely and slide bay leaves down opposite sides of jar. Cover jar tightly and chill, covered, 4 days.
- Let mixture come just to room temperature and preheat broiler.
- Top each bread slice with a tomato and a marinated cheese half and arrange on a baking sheet. Broil about 4 inches from heat until cheese is golden, about 3 minutes.
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