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Marinated Goat Cheese with Oven-Roasted Tomatoes

Marinated Goat Cheese with Oven-Roasted Tomatoes
Serve as a first course or as a light lunch accompanied by a tossed green salad.

Ingredients:

  • 8-oz. cylinder goat cheese (chèvre), with a
      slightly creamy texture
  • 1 cup Spanish or other olive oil, plus more for
      brushing
  • Salt and freshly ground pepper, to taste
  • 2 fresh thyme sprigs
  • 12 plum tomatoes, quartered
  • 2 garlic cloves, thinly sliced
  • Fresh baguette slices or crostini for serving

Directions:

Carefully unwrap the cheese so it retains its cylindrical shape. Cut the cheese into 1/2-inch-thick rounds.

In a shallow bowl or lidded container, pour in 1/4 cup of the olive oil to evenly coat the bottom. Season lightly with salt and pepper. Place the cheese slices in the oil about 1/2 inch apart. Season the cheese with salt and pepper, drizzle with 1/4 cup of the olive oil and place the thyme sprigs on top. Wrap tightly with plastic wrap or cover with the lid. Set in a cool, dry place or refrigerate for at least 2 hours or as long as overnight.

Meanwhile, preheat an oven to 350°F.

Arrange the tomatoes on a wire rack set on a baking sheet. Brush the tomatoes lightly with olive oil and season with salt and pepper. Roast until the tomatoes are lightly golden and most of their juices have evaporated, about 1 hour. Let cool to room temperature.

In a small fry pan over medium heat, warm the remaining 1/2 cup olive oil. Add the garlic and fry, stirring occasionally, until tender and translucent, 2 to 3 minutes. Remove from the heat and let cool.

In a bowl, toss the tomatoes with the fried garlic and oil, and season with salt and pepper. Transfer the tomatoes and marinated cheese to a shallow serving bowl or divide among several small cazuelas. Serve with a basket of baguette slices alongside.
Serves 6.
Williams-Sonoma Kitchen.