can use small balls of mozzerella for a milder flavor
1/3c grape seed or safflower oil
2 cloves garlic, minced
1 1/2t minced fresh rosemary plus 1 3-inch sprig
1 1/2t lemon zest
salt and pepper
1/3c EVOO or more as necessary
1 10.5-11 oz log of plain goat cheese chilled and 3/8 inch slices
-heat grape seed oil until warm and add rosemary and garlic, stirring until fragrant
-off heat add zest, salt and pepper and stir and cool to room temp
-add 1/3c EVOO and mix well
-place a couple T of oil into jar
-pack jar alternating between layers of cheese and seasonings from oil, sprinkling each layer lightly with salt and pepper
-stuff rosemary sprig into jar along side and slowly pour remaining oil into jar adding more EVOO if necessary.
-seal and shake
-fridge 3 days to 4 weeks shaking often
1/3c grape seed or safflower oil
2 cloves garlic, minced
1 1/2t minced fresh rosemary plus 1 3-inch sprig
1 1/2t lemon zest
salt and pepper
1/3c EVOO or more as necessary
1 10.5-11 oz log of plain goat cheese chilled and 3/8 inch slices
-heat grape seed oil until warm and add rosemary and garlic, stirring until fragrant
-off heat add zest, salt and pepper and stir and cool to room temp
-add 1/3c EVOO and mix well
-place a couple T of oil into jar
-pack jar alternating between layers of cheese and seasonings from oil, sprinkling each layer lightly with salt and pepper
-stuff rosemary sprig into jar along side and slowly pour remaining oil into jar adding more EVOO if necessary.
-seal and shake
-fridge 3 days to 4 weeks shaking often
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