I took a break from Secret Recipe Club last month, but am back this month with Marinated Goat Cheese! For those who haven’t seen my previous Secret Recipe Club posts, this club includes a group of bloggers who are assigned a different blog each month and secretly make a recipe to post on their specified reveal day. I look forward to my assignment email every month and discovering new blogs. It is also fun to see what someone chooses from your blog.
This month I was assigned 84th & 3rd. The writer behind the blog, JJ, grew up the United States and currently live in Australia (Sydney). You will find a great variety of recipes on her site. She calls herself a “veg-aquarian” (minus cooking meat for others) and there are plenty of vegan, dairy-free, or gluten-free recipes (though not all recipes as she doesn’t practice these diets exclusively). I absolutely love her photos. They really pulled me in and left me wanting to make everything. It was difficult to choose just one, but I settled on the Marinated Goat Cheese. My aunts make Chèvre and I had a container sitting in the freezer waiting to be eaten. I have pinned quite a few for later, including: Sparkling Watermelon and Roasted Strawberry Popsicles; Chocolate Tahini Spread; Rainbow Whole-Fruit Ice Pops, Cucumber Salad; Chocolate Caramel Tart; Roasted Pear, Parmesan, and Spiced Pecan Salad; Roasted Tomatillo Salsa Verde; and Strawberry, Cucumber, and Coconut Water Slushy.
I served the goat cheese with crackers, but it would also be great with crostini or vegetables. JJ adds an excellent point of using the leftover seasoned olive oil as a salad dressing.
My chèvre was more crumbly, because that is how my aunts packaged it. If you get the kind that comes in a log, you can just cut it into chunks.
Check out what other members of the group featured:
Marinated Goat Cheese
Adapted from 84th & 3rd
1 small jar
heaping 1 teaspoon black peppercorns, divided
2 cloves garlic, divided
1/2 cup good quality extra virgin olive oil, divided
2 teaspoons dried thyme, divided
scant 1 teaspoon sea salt, divided
3 1/2-5 ounces goat cheese
Use a mortar and pestle or heavy knife to lightly crush the black peppercorns. Peel the garlic and crush.
In a small/medium jar, add half of the following: olive oil, black peppercorns, garlic, thyme, and salt.
Lightly crumble or cut the goat cheese and add to the jar. Cover with remaining olive oil, peppercorns, garlic, thyme, and salt.
Serve immediately or refrigerate until ready to eat within a few days.