It’s party season, and all I can seem to think about is appetizers. Nuts, cheese, olives, cheese . . . my brain seems incapable of making it past the dinner bell. I even have filling for a wacky version of spanikopita in my fridge (did someone say sausage?), waiting patiently for its phyllo outerwear to defrost completely.
I do hope you’re ready for nibbles.
Olive-Marinated Goat Cheese (PDF)
Recipe 351 of 365
Serve the goat cheese rounds at room temperature, for spreading on strong crackers; place them in the center of a nice, smooth soup; or melt onto toasts to top a salad.
TIME: 10 minutes, plus marinating
MAKES: 6 servings
1/4 cup extra virgin olive oil
Zest of 1 large orange
Salt and freshly ground pepper, to taste
2 cloves garlic, crushed
1/4 cup Kalamata olives, very finely chopped
3 small sprigs thyme, roughly chopped
1 4-ounce log goat cheese, sliced into 6 rounds, or pre-sliced goat cheese medallions
Mix all the ingredients except the goat cheese in a small bowl, and stir to blend. Arrange the goat cheese in a large, shallow bowl or baking dish, and drizzle the olive mixture on top. Let sit at room temperature for 1 hour before serving, or cover and refrigerate overnight.