Recipe - Goat Cheese Marinated In Rosemary Fennel And Hot Red Pepp

One half pound Log of mild goat cheese;
such as montrachet, cut
crosswise into 4 pieces or
four 2ounce crottins
1 tablespoon Fennel seeds; crushed
1 teaspoon Crushed dried hot red pepper
flakes
6 Rosemary sprigs; (up to 8)
1 Lemon; zest of, removed with
a vegetable peeler
1 One half cup Olive oil

In a 1pint jar with a tight fitting lid combine the cheese with the fennel
seeds, the red pepper flakes, rosemary, and lemon zest, pour enough of the
oil over the mixture to cover the cheese completely, and let the cheese
marinate, covered and chilled, for at least 1 week and up to 4 weeks. Let
the mixture come to room temperature before serving.

Notes: Recipe courtesy of Gourmet Magazine

Recipe by: Cooking live Show #9023

Posted to MCRecipe Digest V1 #967 by "Angele and Jon Freeman"
jfreeman@comteck.com on Dec 19, 1997