Pickled cheese in herb oil

Name: Pickled cheese in herb oil
Cook time: 15 min
Total time: 15 min
Yield: 5
Ingredients: 2 Garlic cloves; 1 sprig of rosemary; 3-4 Stem(s) Oregano; 3 Bay leaves; 50 g dried tomatoes; 7-10 Tbsp (soaked in oil; glass); 1 TEASPOON Peppercorns; 12 Goat cheese thaler (approx. 40 g each); 7-10 Tbsp or 500 g sheep's cheese; 1/2 l Olive oil; 40 g pine nuts or; 7-10 Tbsp Almond slivers

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 5

2 Garlic cloves
1 sprig of rosemary
3-4 Stem(s) Oregano
3 Bay leaves
50 g dried tomatoes
7-10 Tbsp (soaked in oil; glass)
1 TEASPOON Peppercorns
12 Goat cheese thaler (approx. 40 g each)
7-10 Tbsp or 500 g sheep's cheese
1/2 l Olive oil
40 g pine nuts or
7-10 Tbsp Almond slivers

Directions

1
Peel and slice the garlic. Wash the rosemary and oregano and shake dry. Pluck off needles or leaves. Finely chop the laurel. Drain tomatoes and chop them a little bit. Coarsely crush peppercorns
2
Fill goat's cheese (cut sheep's cheese into large cubes) and prepared ingredients into a clean sealable glass (approx. 1 l capacity). Pour oil over it, so that everything is covered. Close the jar. Leave in a cool place (not in the refrigerator!) for at least 2 days
3
Roast pine nuts in a pan without fat. Sprinkle over the cheese before serving. Serve with baguette
4
Drink: cool white wine