Trio of Marinated Goat Cheeses Recipe

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Trio of Marinated Goat Cheeses
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Ingredients
14
Count
Nutrition
387
Calories
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Ingredients:

Directions:

  1. Cut goat cheese into twelve 1/2-inch-thick rounds. Set rounds aside.
  2. For tomato and garlic goat cheese: Preheat oven to 350°F. Place garlic in heavy small pan. Drizzle with 2 tablespoons oil. Bake until garlic is tender when pierced with small sharp knife, about 20 minutes. Cool slightly; peel garlic cloves. Reserve oil in pan.
  3. Place sun-dried tomatoes in small bowl. Add enough boiling water to cover. Let tomatoes stand until softened, about 15 minutes. Drain; pat dry.
  4. Put 1 tomato, 1 garlic clove and 1 sprig each rosemary and thyme in bottom of 8-ounce jar. Drizzle with 1 1/2 teaspoons oil reserved from garlic. Place 1 cheese round atop herbs. Drizzle with more reserved olive oil. Repeat layering, using remaining tomatoes, garlic, herbs, garlic oil and 3 more cheese rounds. Pour in enough olive oil to fill jar completely. Seal tightly. (Can be prepared 1 week ahead; refrigerate.)
  5. For porcini mushroom goat cheese: Rinse mushrooms briefly with cold water; drain. Place mushrooms in small bowl. Add enough boiling water to cover and let stand until softened, about 30 minutes. Drain mushrooms.
  6. Heat 2 tablespoons olive oil in heavy small skillet. Add garlic and sauté until just golden, about 3 minutes. Add mushrooms and cook until just heated through, stirring occasionally, about 1 minute. Mix in parsley. Season with salt and pepper. Cool completely.
  7. Layer mushrooms, olive oil and 4 goat cheese rounds in 8-ounce jar, beginning and ending with mushrooms. Pour in enough oil to fill jar completely. Seal tightly. (Can be prepared up to 1 week ahead; refrigerate.)
  8. For walnut goat cheese: Preheat oven to 350°F. Place walnuts on small cookie sheet. Toast until golden brown and fragrant, stirring occasionally, about 12 minutes. Cool completely.
  9. Finely chop walnuts. Layer walnuts, walnut oil and remaining 4 goat cheese rounds in 8-ounce jar, seasoning each layer generously with pepper. Pour in enough walnut oil to fill jar completely. Seal tightly. (Can be prepared up to 1 week ahead; refrigerate.)
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 386.97 Kcal (1620 kJ)
Calories from fat 302.61 Kcal
% Daily Value*
Total Fat 33.62g 52%
Sodium 276.7mg 12%
Potassium 66.15mg 1%
Total Carbs 10.32g 3%
Sugars 0.52g 2%
Dietary Fiber 1.39g 6%
Protein 11.75g 23%
Vitamin C 1.9mg 3%
Iron 0.3mg 1%
Calcium 8mg 1%
Amount Per 100 g
Calories 558.45 Kcal (2338 kJ)
Calories from fat 436.71 Kcal
% Daily Value*
Total Fat 48.52g 52%
Sodium 399.32mg 12%
Potassium 95.46mg 1%
Total Carbs 14.89g 3%
Sugars 0.75g 2%
Dietary Fiber 2g 6%
Protein 16.96g 23%
Vitamin C 2.7mg 3%
Iron 0.4mg 1%
Calcium 11.5mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.3
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free

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