Pickled goat cheese

Name: Pickled goat cheese
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 2 Garlic cloves; 1 Branch rosemary; 3 Stem(s) Oregano; 3 Bay leaves; 70 g dried tomatoes; 1 TEASPOON Peppercorns; 12 (à 40 g) small goat cheeses; 1/2 l extra virgin olive oil; 50 g Pine nuts

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 4

2 Garlic cloves
1 Branch rosemary
3 Stem(s) Oregano
3 Bay leaves
70 g dried tomatoes
1 TEASPOON Peppercorns
12 (à 40 g) small goat cheeses
1/2 l extra virgin olive oil
50 g Pine nuts

Directions

1
Peel the garlic and cut into fine slices. Wash the herbs, dab dry well and pluck the leaves from the stalks. Tomatoes may be cut a little smaller. Crush pepper. Pour prepared ingredients and goat cheese into a sealable jar.
2
Top up with olive oil so that all ingredients are covered. Close the glass and let it stand in a cool place for at least 2 days. (Not in the refrigerator). Serve sprinkled with roasted pine nuts. Serve with fresh baguette.