Fromage de chèvre à l’huile d’olive

Name: Fromage de chèvre à l’huile d’olive (Goat’s cheese in olive oil)
Yield: For 6
Cuisine: French
Ingredients: 6 fresh goat’s cheeses, about 50 g each Rosemary, thyme, sage; A garlic clove, peeled and crushed; Fleur de sel (sea salt); 2-3 peppercorns; 500 ml good-quality olive oil

Goat’s cheese in olive oil

Preparation info

For
6

Difficulty
Easy

Appears in

Nobody Does it Better

By Trish Deseine

Published 2007

About

A favourite dish, served either before or after the main course, is local goat’s cheese marinated in olive oil. Gerald simply lets them rest in his fridge, with a few peppercorns and a little salt, for 2-3 days before serving with fresh bread.

Ingredients

6 fresh goat’s cheeses, about 50 g each Rosemary, thyme, sage
A

Europe
France
Starter
Vegetarian
Mediterranean
Normandy
Gluten-free

Method

Place the cheese in a large preserving jar, or a tall glass bowl with the herbs, garlic and peppercorns.

Pour over the olive oil to immerse the cheeses, close the jar with its lid or cover the bowl tightly with clingfilm and leave in the fridge for 3-4 days before serving.