Recipes Appetizers Cold Appetizers Marinated Goat Cheese with Oven-Roasted Tomatoes
Marinated Goat Cheese with Oven-Roasted Tomatoes

Marinated Goat Cheese with Oven-Roasted Tomatoes

Marinated Goat Cheese with Oven-Roasted Tomatoes is rated 5.0 out of 5 by 1.
  • y_2017, m_7, d_19, h_9
  • bvseo_bulk, prod_bvrr, vn_bulk_1.0.0-hotfix-1
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_1
  • loc_en_US, sid_recipe.marinated-goat-cheese-with-oven-roasted-tomatoes, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)]
  • clientName_williamssonoma
  • bvseo_sdk, java_sdk, bvseo-4.0.0
  • CLOUD, getAggregateRating, 10ms
  • REVIEWS, PRODUCT
Prep Time: 20 minutes
Cook Time: 65 minutes
Servings: 6
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.

Williams-Sonoma Kitchen.
Rated 5 out of 5 by from Impresses my guests every time I'm not sure why there are no written reviews as I've made this for years. I found this recipe on W&S while searching for a supper club appetizer. It is now a holiday tradition in our home that my teens and adult guests love. The flavors are mellow but full and the presentation is beautiful. Frankly, I could eat the entire recipe myself but manage to get a few bites before the crowd eats every morsel. I always double the recipe. Enjoy!
Date published: 2014-11-23
  • y_2017, m_7, d_19, h_9
  • bvseo_bulk, prod_bvrr, vn_bulk_1.0.0-hotfix-1
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_1
  • loc_en_US, sid_recipe.marinated-goat-cheese-with-oven-roasted-tomatoes, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)]
  • clientName_williamssonoma
  • bvseo_sdk, java_sdk, bvseo-4.0.0
  • CLOUD, getReviews, 10ms
  • REVIEWS, PRODUCT