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Appetizers, Salads and Breads:
Marinated Goat Cheese and Garlic

from California Sizzles
Easy and Distinctive Recipes for a Vibrant Lifestyle


INGREDIENTS:
2 large heads garlic
16 ounces olive oil
11-ounce log Montrachet goat cheese
1-1/2 tablespoons dried rosemary
2 bay leaves
1 tablespoon black peppercorns
French bread
TO PREPARE:

1.  Carefully separate garlic into cloves.  Peel, leaving cloves whole.  Place peeled garlic in a small saucepan and add just enough olive oil to cover well.  Cook very slowly over low heat until garlic cloves soften.  (If garlic cooks too quickly or browns, it will be bitter.)  Remove from heat and cool.
2.  Meanwhile, slice goat cheese in 1-inch rounds and place in a crock or jar with a tight-filling lid.  Add remaining olive oil, herbs, pepper and cooled garlic with its cooking oil.
3.  Cover and leave at room temperature for 24 hours.  Store in refrigerator for up to 2 weeks.  Serve at room temperature with lightly toasted French bread.

SERVES: 8



Copyright 1992 by The Junior League of Pasadena, Inc. and Art Center College of Design.  All rights reserved.

Visit The Junior League of Pasadena web site to purchase copies of California Sizzles and other fine cookbooks, or call their cookbook hotline at (626) 796-0162.

The Junior League of Pasadena, Inc., is an organization of women committed to promoting voluntarism, developing the potential of women, and improving the community through the effective action and leadership of trained volunteers.  Its purpose is exclusively educational and charitable.  Proceeds from the sale of California Sizzles will support the Junior League's indispensable work within the community for those in need.
 

   

 
 

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