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Pickled goat cheese with tomatoes

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Ingredients for 1 servings:

  • 300 g cherry tomatoes
  • 2 tsp sugar
  • 2 tsp salt
  • 2 garlic cloves, diced
  • 1 tbsp rosemary, chopped
  • 150 ml oil
  • 100 ml broth, instant
  • 4 sprigs of white balsamic vinegar
  • 300 g cheese (goat), semi-hard
  • 2 shallots, finely chopped
  • 12 basil leaves
  • 2 small chili peppers
  • pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 2 minutes; Total time approx. 22 minutes

For 2 jars (450 ml each). Preheat the oven to 100°C (80°C fan-assisted). Halve the tomatoes and place them on a baking sheet lined with baking paper. Sprinkle with sugar, salt, garlic, and rosemary. Drizzle with 4 tablespoons of oil. Let dry in the oven for 2 hours. Mix the broth, vinegar, and remaining oil. Divide the cheese, shallots, basil, and chili among the jars, season with pepper, and let stand for at least 4 days. Keeps refrigerated for about 2 months.

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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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