Of course I think of cheese boards when I see these Marinated Goat Cheese Bites. Soft cream cheese coated in toasted fennel seeds, chives, edible flowers, an aglio e olio spice mix, and sesame seeds in garlic infused oil. They taste amazing with a good crusty baguette or seedy crackers!
But you can use these for any number of things: as an accompaniment on a crisp salad, tossed on a pile of silky pasta and they taste amazing schmeared on a sub.
My fave is the one with the aglio e olio spice mix, which one would you pick?
This makes two jars and I strongly recommend you keep one for yourself and give one away as a present. I love wrapping the lid in a square of beeswax wrap as an extra little gift!
xoxo Donata
Ingredients
Makes 10 large goat cheese bites
450 g soft goat cheese, straight from the fridge
1/4 cup finely chopped chives
2 tbsp aglio e olio spice mix
2 tbsp edible flowers
2 tbsp toasted fennel seeds
2 tbsp toasted black and white sesame seed mix
6 cloves garlic, peeled and crushed slightly
2 tsp coarse sea salt
2 cups neutral oil (such as vegetable or grape seed oil)
Needed
2 empty, sterilized jars
Ice cream scoop
Preparation
Place all the different coatings in separate bowls.
Wet your hand slightly. Use an ice cream scoop to scoop a portion of goat cheese into your hand and form gently into a ball. Roll in the coating of your choice and gently place on a plate.
Repeat with the remaining goat cheese, alternating with the coatings and cleaning your hands in between each round.
Refrigerate for 30 minutes.
When chilled, remove from the fridge and use a soup spoon to gently lower five goat cheese bites into one of the jars. Add a teaspoon of salt and three cloves of garlic.
Tip the jar over to the side slightly and gently pour a cup of the oil in. Screw lid on tightly.
Repeat with the remaining goat cheese bites and the second jar.
Let it steep in the fridge for two days before eating.
You can serve these straight from the fridge, but they taste even better if you let them come to room temperature before serving.
Will keep for two to three weeks in the fridge.
