Scuttlebutt
Sara Bonisteel, Caroline Fidanza, Rebecca Collerton
16 ratings with an average rating of 4 out of 5 stars
16
2 hours (plus 1 day, if making pickled beets)
Pink Peppercorn-Marinated Goat Cheese
Updated May 21, 2024
- Total Time
- 10 minutes, plus at least 2 hours’ marinating
- Prep Time
- 5 minutes
- Cook Time
- 5 minutes, plus at least 2 hours’ marinating
- Rating
- Notes
- Read community notes
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Ingredients
Yield:1 (3-inch) round
- ¼cup extra-virgin olive oil, plus more if needed
- 6ounces fresh goat cheese (chèvre), either 1 (3-inch) round or a small log cut into rounds, sliced about ¾-inch thick
- 1tablespoon whole pink peppercorns
- 1teaspoon dried herbes de Provence
Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)
946 calories; 90 grams fat; 32 grams saturated fat; 0 grams trans fat; 48 grams monounsaturated fat; 7 grams polyunsaturated fat; 5 grams carbohydrates; 2 grams dietary fiber; 0 grams sugars; 32 grams protein; 784 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Add 1 tablespoon of the olive oil to the bottom of a clean, sterilized wide-mouthed jar or a bowl just big enough to fit the cheese. Add the cheese to the jar and top with peppercorns and herbes de Provence. Pour the remaining olive oil over the top (it should cover the cheese completely; if it doesn’t, add more to cover).
- Step 2
Cover the jar and marinate for 2 hours at room temperature or overnight in the refrigerator. The marinated goat cheese can be kept in the refrigerator for up to 1 week and brought to room temperature before serving. Serve the cheese in the oil, and use a baguette to make sure none of it gets left behind.
Private Notes
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Cooking Notes
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Tobey Crockett
Amazingly enough, Target carries a quite decent herbes de provence blend under their Good and Gather house brand. I have worked in various cheese shops over the years and can also recommend trying a bit of drizzled honey with young chevres, perhaps with some very finely ground bay leaf dusting the top, as we did at the old Dean & Deluca on Prince Street. Yum!
CR
I think these pink peppercorns are magical! What a treat! Great recipe and super easy. Elevates your cheese course.
Miako
Also had a hard time finding pink peppercorns, so I tried black and Szechuan each as substitutes. The former gave spice, the latter was floral, as you’d imagine. Making this for a third time now with a mix of both. Will find pink peppercorns to try eventually, as this is a tasty and easy recipe. It compliments but does not hide the baguette’s flavor, so worth getting a good baguette when you can.
Jane
Pink peppercorns are available from Penzey’s Spices.
JLC
Pink peppercorns are available online, but I just picked through the four-color pepper supply we had in the pantry. That is, after I discovered pink peppercorns are actually red.
Wendy
So simple so good I also used the cheese filo pastry precooked cups and put a bit of fig jam with some of this cheese on top it disappeared in minutes
Susan
Made this for a Memorial Day BBQ. Big hit. Took a bit of doing to find the pink peppercorns, but I finally did--at Whole Foods. I always have Herbes de Provence, so that part was easy. Now that the cheese has been eaten, I'm saving what's left of the flavored oil for a bread dip. Apero forever!
mbeehler
Try w tofu chunks
Luis
I don’t see why the jar needs to be sterilized. Is there really a reason?
Dena
What is herbes de Provence?
J Prescott Peterson
It is a blend of dry herbs, prepackaged, and sold in the baking/cooking isle alone with all the other herbs and spices. (Marjoram, rosemary, tarragon, and thyme and possibly lavender.)
Joe
Does anyone know why it calls for a “sterilized” jar bowl?
JJ
Because when cheese is left in a jar, bacteria can multiply fast. So it's good to start with a really clean bowl.
Tony Hitchcock
Abundance of caution, probably. I never bother...just dishwasher clean is fine with me.
Shben
What to do with the oil? I have been making and buying this for a few years. Anyone have any great ideas for what to do with the left over oil. It seems a waste just throw out?
Pamela
You serve it with the goat cheese and dip into it with your crusty bread. Or use it to cook some chicken which pairs very nicely with herb de provence.
Mary
Why the sterilized jar??
Ruth's notes
Cashews are not tree nuts. They are seeds.
Rachel
Cashews are definitely tree nuts, as any informational source about allergies will note. While botanists might have stricter rules about referring to seeds as nuts, the point here is about allergens, and in English a “tree nut allergy” is used to refer to nuts that grow on trees (in contrast to peanuts) whether or not they are technically seeds. Look things up before you start correcting other people.
Sophia
Pink peppercorns are related to cashews, so beware using them to anyone with a tree nut allergy.
janisani
Thanks for this info. I'm allergic to cashews because they are related to mangoes. I'm allergic to mangoes because they have urishiol, which is in poison oak. I'm extremely allergic to poison oak because I've had that rash so many times.
Sue
Try cutting the goat cheese with dental floss or thread.
Dee Anna
Use plain dental floss to cut a log of goat cheese into rounds. Cold cheese is easiest to get nice rounds
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