Appetizers as easy as this marinated fresh goat cheese should be illegal. That would be a real shame, though, since it’s so good it should be illegal. Speaking of which, read on to find out who won the pot.
This Saturday, we were weirdly busy with grown-up parties and other events I actually had a strong personal interest in attending. I don’t know who put us on the A-list after all these years, but since the invitations promptly stopped rolling in on Sunday, I can safely assume it was just for the one day. Good thing, too, because I’m exhausted.
When you’re a guest in a hurry, this fresh goat cheese, briefly marinated in a few quality ingredients, is the perfect hors d’oeuvre to tote along. Just add a cute spreading knife and a box of crackers (or some toasted baguette slices, if you’ve got all the time in the world), and you’ve got a crowd-pleasing hors d’oeuvre in just a few minutes.
But I know that many of you are not here for the appetizers this week. Admit it, it’s the pot you’re after. In some ways you haven’t changed a bit since senior year in high school, have you? But we’ll save that little chat for another time.
I really enjoyed reading all of your comments last week. I love giveaways because even when people know that the winner will be randomly selected, everyone seems to put on their best sharing behavior and rise to the occasion. So thanks for that. I wish I could give each of you a copper pot for your efforts. Since there’s only just the one, however, I used random.org to select comment number 29. The winner is Christina Manzur. Congratulations, Christina! I hope you and your kitchen get many happy years of use from this special pot.
Marinated Fresh Goat Cheese
Adapted from Joy of Cooking.
1 8-ounce log fresh goat cheese (chèvre)
1/4 cup best-quality extra-virgin olive oil
A few thyme sprigs
A large pinch of red pepper flakes
A large pinch of good-quality flaky sea salt (such as Maldon salt)
Some freshly ground black pepper
1. Place the goat cheese in a small, shallow serving dish (or cut it in half and place it in two dishes). Pour the olive oil overtop, and then sprinkle the goat cheese with the thyme, red pepper flakes, salt and black pepper. Leave to rest, covered with tented plastic wrap (use toothpicks to tent) in the refrigerator for at least 1/2 hour or up to a couple of days. Let sit at room temperature for 1/2 hour before serving as a spread for crackers or toasted slices of baguette.