Jan-5
Photo by Theresa Stanley
Ingredients:
• 4 logs goat cheese
• 4 cloves fresh garlic, coarsely
chopped
• 1 bouquet fresh thyme (3/4 pulled
from stem, reserving 1/4 of sprigs for
garnish)
• 16 ounces Kalamata olives, coarsely
chopped
• Olive oil
• Balsamic vinegar
• Balsamic glaze
• Marinated roasted red peppers,
coarse chopped for garnish
• Baguette, crackers or naan, served
on side
Method:
Slice three goat cheese logs into medallions and place in large bowl; place whole log in bowl with slices. Add Kalamata olives and garlic on top of the cheese in bowl. Lightly pour olive oil to coat ingredients. Repeat with balsamic vinegar. Tear off fresh thyme (to taste) and add to mixture and add salt and pepper to taste. Marinate at least two hours, overnight preferred.
Choose a serving dish. Place whole log on the dish with the medallions neatly stacked against it. Lightly drizzle balsamic glaze on top of log and medallions; repeat with olive oil. Spoon marinated olives to top of cheese. Add marinated peppers to dish. Sprinkle with fresh thyme and sprigs for decoration.
Serve with sliced baguette, crackers or naan on the side.
Leftover suggestion: Use leftover cheese for a dish the following day. Try it with grilled chicken, tenderloin or tossed with pasta.
Serves 16.