Food Network: Marinated Goat Cheeses

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Marinated Goat Cheeses
Recipe courtesy Emeril Lagasse, 2002

Ingredients
4 (2-ounce) crottins Chavignol, or other French goat
cheese
2 sprigs fresh thyme
2 garlic cloves, peeled and smashed
1/2 teaspoon whole black peppercorns
1/4 teaspoon dried lavender blossoms
1/8 teaspoon kosher salt
1 1/2 cups olive oil
Edible flowers, such as pansies or nasturtiums, garnish
Minced fresh soft herbs, such as parsley, dill or tarragon, garnish
Homemade Croutons, recipe follows

Directions
Place the cheeses in a sealable 2-cup jar. Add the
thyme, garlic, pepper, lavender, and salt, and top with oil to cover completely.
Let stand for 48 hours in the refrigerator before serving.

Bring to room temperature. Transfer to a platter or plates and garnish, if desired
with edible flowers or herbs. Serve with homemade croutons or crackers, or
crumbled into salads.

Ingredients
Homemade Croutons:
1 (12 to 15-inch) loaf French or Italian bread, cut into 1/4-inch or 1/2-inch
slices

1/4 cup olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper

Directions
Preheat the oven to 400 degrees F.

Place the bread slices on a baking sheet and brush 1 side of each slice with the
olive oil, then lightly season with the salt and pepper. Bake for 10 to 15
minutes, or until light golden brown. Remove from the oven and cool before
handling or serving.

Serve the croutons with the Herb-Marinated Goat Cheeses.

Yield: 12 to 20 croutons