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Pickled Goat Cream Cheese

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Pickled Goat Cream Cheese

The perfect pickled goat cream cheese recipe with a picture and simple step-by-step instructions.

  • 1 Lemon untreated
  • 3 Branches Rosemary fresh
  • 10 small Goat cream cheese
  • 400 ml Olive oil
  • 300 g Multicolor salad
  • 6 Ciabatta slices
  1. Wash the lemon with hot water and rub dry. Peel the peel into thin strips with a peeler. Remove the needles from the rosemary twigs. Layer the lemon peel and rosemary in a glass (about 500ml) alternating with the goat cheese and cover with the olive oil. Let the goat cheese steep for at least 1 day at room temperature. Shelf life: cool 2 months
  2. To serve: Multicolored salad: Wash Lollo Rosso, Lollo Bionda and red oak leaf and shake dry. Toast the ciabatta slices. Arrange the salad on plates with goat cheese and serve drizzled with the ciabatta slices and a little olive oil.
Dinner
European
pickled goat cream cheese

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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