in Greece

Pickled sheep's cheese

updated

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Ingredients for 4 servings:

  • 2 cloves garlic
  • 1 sprig(s) rosemary
  • 3 sprigs of oregano
  • 3 bay leaves
  • 70 g tomatoes, dried
  • 1 tsp peppercorns
  • 500 g sheep’s cheese, in pieces
  • 500 ml olive oil
  • 50 g pine nuts, roasted

Instructions

Working time approx. 15 minutes; Rest period approx. 2 days; Total time approx. 2 days 15 minutes

Peel the garlic and slice thinly. Wash the herbs, shake them dry, and pluck the leaves from the stems. Chop the tomatoes a little finer, if desired. Crush the pepper. Place the prepared ingredients and cheese (goat cheese is also fine) in a sealable jar. Top with olive oil to cover all ingredients. Seal the jar and let it sit in a cool place (not in the refrigerator) for at least 2 days. Serve sprinkled with toasted pine nuts. Serve with fresh baguette.

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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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