Marinated Goat Cheese with Oven-Roasted Tomatoes
- 8-oz. cylinder goat cheese (chèvre), with a
slightly creamy texture
- 1 cup Spanish or other olive oil, plus more for
- 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
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.