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Marinated goat’s cheese

Perfect for an alfresco summer spread, this marinated goat’s cheese goes well with lots of crusty bread and a crisp salad.

Perfect for an alfresco summer spread, this marinated goat’s cheese goes well with lots of crusty bread and a crisp salad.

Ingredients

1 tsp fennel seeds
 1 tsp coriander seeds
 400ml extra-virgin olive oil
 1 garlic clove, halved
 2 small red chillies, bruised in a pestle and mortar
 2 fresh rosemary sprigs, bruised in a pestle and mortar
 2 fresh bay leaves, torn
 400g soft goat’s cheese (without rind; fridge-cold)
 Selection of summer veg/salad such as baby carrots, radishes, cherry tomatoes and little gem lettuce leaves to serve

You’ll also need

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Put the fennel and coriander seeds in a heavy-based pan, then heat gently until fragrant and beginning to pop. Add the oil, garlic, chillies, rosemary and bay, then warm gently to infuse. Leave to cool. Remove the garlic and rosemary.
Use your hands to roll the cheese into 18 small balls and put in the jar or container. Pour the oil over the top and store in a cool place (see make ahead). Serve the goat’s cheese balls with summer veg/salads and a little oil drizzled over.

Nutrition: per serving

Make the goat’s cheese balls at least 1 day ahead (and up to 3 days) so the flavours from the oil have time to infuse. Store in a cool place – or  in the fridge if it’s hot.
A white with crisp acidity, such as a sauvignon blanc or dry riesling, work well with the goat’s cheese.

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