Marinated Chevre
Why would anyone want to marinate cheese?
This is the cover recipe from Ann Willan's fantastic book Country Cooking in France.
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You make these nice little round wheat toasts and put them under the broiler with cheese and place them on top of a salad!
Oooh la la!
First you have to buy a firm small log of chevre (goat cheese).
I bought an Il de France log.
Slice log into 6 rounds.
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Recipe for marinade:
3 dried bay leaves
3 sprigs of fresh thyme
2 teaspoons of black peppercorns
a dash of hot pepper flakes
1 cup of walnut or olive oil to cover the cheese
In a 1 quart jar or container, add cheese rounds to the herb oil mixture. You can keep adding cheese to the marinade and also use it for salad dressings.
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Marinate the cheese rounds at least 1 week and up to one month.
Now cut wheat bread slices into rounds and brush with a little of the oil from the marinade.
Lay a round slice of marinated chevre on top of each bread slice and place under the broiler for about 2 minutes until bubbly and golden brown (be careful and watch the toasts, they burn easily, I burned the first batch).
Make a simple salad with some nice mixed greens, like frisee and watercress and treviso.
Dress w/ a vinaigrette of red wine vinegar, some of the oil from the marinade, and an 1/8 teaspoon of Dijon mustard.
Plate your dressed salads and place a warm cheese crouton on top of each salad.
Voila!
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Now don't you want to marinate some cheese?
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Comments
I'm craving this with roasted beets.
Sam
The salad with the toasted croutons is one of my favorites--I order it often in restaurants.
I've just found your blog. I'll be back!