Marinated goat cheese with thyme, rosemary and olive oil

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This recipe from Cuisine de Clementine is so delicious: everyone will succumb to it. A perfect appetizer, snack or appetizer.

For about 7 balls:

  • 125 grams soft goat cheese (a ‘roll’ is handy)
  • small bunch of fresh thyme, rosemary and possibly. sage or basil
  • 1 tablespoon dried oregano
  • pinch coarse sea salt
  • 2 garlic cloves, peeled
  • 1 teaspoon dried chili peppers
  • 300 ml olive oil
  • medium airtight jar

Finely chop half of the fresh herbs. Put these in a bowl together with the sea salt, dried oregano and chili peppers and mix together.

Roll small balls of the goat’s cheese with your hands (if you have a ‘roll’ you can easily slice it and make it round, it doesn’t have to be perfect!). Then sprinkle the spice mixture all over it

Pour half of the olive oil into the pot and add the remaining herbs (with stalks) and the 2 whole cloves of garlic. Then carefully place the goat cheese balls one by one in the pot and pour the rest of the olive oil over them. How much oil you need depends on the size of the pot, it is important that the goat cheese balls are completely covered.

Let the balls marinate in the pot for 2 to 3 days. Delicious with Turkish, spelled or sourdough bread.

Tip: don’t forget to drizzle some of the seasoned olive oil over your bread when you eat it. When the goat cheese balls are gone, you can refill them and use the oil again!


Source: Culy by
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