Garlic Confit Marinated Goat Cheese
Garlic Confit Marinated Goat Cheese
Ingredients
For the Garlic Confit
- 1 cup garlic cloves, peeled
- 3 fresh rosemary sprigs
- 1/2 teaspoon black peppercorns
- 1 1/2 cups olive oil, or as needed to cover
For the Goat Cheese
- 8 ounces fresh goat cheese log
- 2 tablespoons fresh chives, finely chopped
For Marination and Serving
- 2 fresh rosemary sprigs, additional
- 1/2 lemon, for zest strips
- 1/2 cup olive oil, additional, or as needed to submerge
- 1 baguette, sliced and toasted, for serving
Instructions
- 1
Preheat your oven to 275°F (135°C).
⏱️ 10 min•🌡️ 275
- 2
In a small oven-safe pan or baking dish, combine the peeled garlic cloves, 3 fresh rosemary sprigs, and black peppercorns. Pour 1 1/2 cups of olive oil over the ingredients, ensuring they are generously covered. If needed, add more olive oil to fully submerge the garlic.
⏱️ 5 min
- 3
Cover the pan tightly with aluminum foil and bake in the preheated oven for 60 minutes, or until the garlic cloves are tender and lightly golden brown. The garlic should be soft enough to smash easily. Carefully remove from the oven and let cool slightly.
⏱️ 60 min•🌡️ 275
- 4
While the garlic confit is cooling, prepare the goat cheese balls. Slice the 8-ounce log of fresh goat cheese into 1/2-inch thick rounds. Gently roll each round between your palms to form small, bite-sized balls.
⏱️ 10 min
- 5
Place the finely chopped chives on a small plate. Take about half of the goat cheese balls and roll them in the chives to coat. Leave the other half plain.
⏱️ 5 min
- 6
In a clean glass bowl or jar suitable for marinating, carefully place the plain and chive-coated goat cheese balls.
⏱️ 2 min
- 7
Spoon the cooled garlic confit, including the tender garlic cloves, peppercorns, and the aromatic olive oil, over the goat cheese balls. Add the additional 2 fresh rosemary sprigs and several strips of lemon zest (using a vegetable peeler to get wide strips, avoiding the white pith).
⏱️ 5 min
- 8
Pour the additional 1/2 cup of olive oil over all the ingredients, ensuring the goat cheese balls and aromatics are fully submerged. If needed, add more olive oil to cover completely.
⏱️ 3 min
- 9
Cover the bowl or jar tightly and refrigerate for at least 24 hours (1 day) to allow the flavors to meld and deepen. For best results, marinate for up to 3-5 days.
⏱️ 1440 min
- 10
When ready to serve, remove the marinated goat cheese from the refrigerator at least 30 minutes before serving to allow the oil to soften slightly. Serve in a small dish with toasted baguette slices or croutons for spreading.
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
Garlic Confit Marinated Goat Cheese
Ingredients
For the Garlic Confit
- 1 cup garlic cloves, peeled
- 3 fresh rosemary sprigs
- 1/2 teaspoon black peppercorns
- 1 1/2 cups olive oil, or as needed to cover
For the Goat Cheese
- 8 ounces fresh goat cheese log
- 2 tablespoons fresh chives, finely chopped
For Marination and Serving
- 2 fresh rosemary sprigs, additional
- 1/2 lemon, for zest strips
- 1/2 cup olive oil, additional, or as needed to submerge
- 1 baguette, sliced and toasted, for serving
Instructions
- 1
Preheat your oven to 275°F (135°C).
⏱️ 10 min•🌡️ 275 - 2
In a small oven-safe pan or baking dish, combine the peeled garlic cloves, 3 fresh rosemary sprigs, and black peppercorns. Pour 1 1/2 cups of olive oil over the ingredients, ensuring they are generously covered. If needed, add more olive oil to fully submerge the garlic.
⏱️ 5 min - 3
Cover the pan tightly with aluminum foil and bake in the preheated oven for 60 minutes, or until the garlic cloves are tender and lightly golden brown. The garlic should be soft enough to smash easily. Carefully remove from the oven and let cool slightly.
⏱️ 60 min•🌡️ 275 - 4
While the garlic confit is cooling, prepare the goat cheese balls. Slice the 8-ounce log of fresh goat cheese into 1/2-inch thick rounds. Gently roll each round between your palms to form small, bite-sized balls.
⏱️ 10 min - 5
Place the finely chopped chives on a small plate. Take about half of the goat cheese balls and roll them in the chives to coat. Leave the other half plain.
⏱️ 5 min - 6
In a clean glass bowl or jar suitable for marinating, carefully place the plain and chive-coated goat cheese balls.
⏱️ 2 min - 7
Spoon the cooled garlic confit, including the tender garlic cloves, peppercorns, and the aromatic olive oil, over the goat cheese balls. Add the additional 2 fresh rosemary sprigs and several strips of lemon zest (using a vegetable peeler to get wide strips, avoiding the white pith).
⏱️ 5 min - 8
Pour the additional 1/2 cup of olive oil over all the ingredients, ensuring the goat cheese balls and aromatics are fully submerged. If needed, add more olive oil to cover completely.
⏱️ 3 min - 9
Cover the bowl or jar tightly and refrigerate for at least 24 hours (1 day) to allow the flavors to meld and deepen. For best results, marinate for up to 3-5 days.
⏱️ 1440 min - 10
When ready to serve, remove the marinated goat cheese from the refrigerator at least 30 minutes before serving to allow the oil to soften slightly. Serve in a small dish with toasted baguette slices or croutons for spreading.
⏱️ 30 min