Goat Cheese STARTERS

Goat Cheese STARTERS

Ingredients:
4 whole goats’ cheeses
10 tablespoons olive oil
2 bay leaves
2 teaspoons dried rosemary
3 teaspoons dried thyme
4 unpeeled garlic cloves
2 teaspoons lemon zest
6 whole black peppercorns
2 clean jam jars

Directions:
A few days in advance, heat the oil in a saucepan over a
low heat together with the herbs, bay leaves, garlic, lemon
and peppercorns. Infuse (i.e. very gently cook) the mixture
for 15-20 minutes, by which time the aroma should be
delightful. Meanwhile, place the goats’ cheeses in two
clean jam jars (two to a jar: it will be worth checking
beforehand that the cheeses will fit inside, so use the jars
with the widest mouths possible and well-fitting lids). Pour
the contents of the saucepan over the cheeses, dividing it
equally between the two jars. Screw the lids on tightly and
leave them at the top of a fridge for a couple of days.
To cook, remove the cheeses from their jars with a slotted
spoon and wrap them individually in foil. Place the parcels
on the barbecue grill over hot coals for 25 minutes, by
which time the skin should be slightly crusty and the inside
deliciously soft. Serve, as with the Brie Fondue, with
vegetable crudités.
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THE BBQ & CAMPFIRE RECIPE BOOK
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This exotic yet easy-to-prepare dip is especially
recommended as a starter to fish and seafood dishes, but
will impress and please on any occasion.