|Marinated goat cheese, toasted walnuts, prosciutto skewers, black mission figs, rosemary flatbread crackers.|
Do you ever wish you could just eat appetizers all day long instead of real meals? I do. So, sometimes...yeah...
The inspiration for this lunch came from my friend Kate, who is a chef/entertainer extraordinaire. She served marinated goat cheese with figs and a baguette when I was at her house the other night. And after eating almost all of the cheese that she served, I couldn't resist making my own.
The great thing about this cheese is that you can marinate it for as little or as long as you like. I've done it overnight before, but for this lunch I just did it in the morning and let it marinate a few hours til lunch. Either way, perfection! I packed crackers for lunch since that's what I had on hand, but I highly recommend baguette slices if you make this on your own.
The goat cheese pictured above (in the round clear container) varies slightly from the below recipe in a few ways. The picture is only about half the recipe, and since I was just making it for myself I wasn't ask careful with making pretty slices...it's more delicious lumps than slices in the picture! I also limited the amount of rosemary on the cheese since the crackers had plenty.
Alright, everything clear? Onward to recipe!
Marinated Goat Cheese
4 oz log Goat cheese chevre
1 T Tupelo honey
1 t olive oil
1/2 t dried rosemary
drizzle of balsamic glaze (I use Gia Russa)
Slice chevre in1/2 inch rounds and place chevre in an airtight container. Drizzle with remaining ingredients and close container. Let marinate in the refrigerator for 1-24 hours. Serve at room temperature with figs, prosciutto, and baguette slices.
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