Pink Peppercorn-Marinated Goat Cheese
Updated May 20, 2024
Linda Xiao for The New York Times. Food Stylist: Rebecca Jurkevich.
- 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
- Comments
- Read comments
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Ingredients
¼ cup extra-virgin olive oil, plus more if needed
6 ounces fresh goat cheese (chèvre), either 1 (3-inch) round or a small log cut into rounds, sliced about ¾-inch thick
1 tablespoon whole pink peppercorns
1 teaspoon dried herbes de Provence
Nutritional analysis per serving
5 grams carbs; 78 milligrams cholesterol; 946 calories; 48 grams monosaturated fat; 7 grams polyunsaturated fat; 32 grams saturated fat; 90 grams fat; 2 grams fiber; 784 milligrams sodium; 32 grams protein
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
Comments
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!
Try cutting the goat cheese with dental floss or thread.
Because when cheese is left in a jar, bacteria can multiply fast. So it's good to start with a really clean bowl.
I did not think that this was as good as others did. I also thought the directions could have been clearer. It's a lot of olive oil if you are going to cover all the chevre. I went through 3 different size jars and glass containers (all smaller) and still had to add a good bit more olive oil. Others have asked if the cheese should be sliced first. Weibel and Tanis both have similar recipes and they both cut or slice first. I wish I saw those first.
Penzeys has beautiful pink peppercorns. The person there was the one that told me about them being related to the cashew. They are not true peppercorns but are dried berries of the Peruvian pepper tree.
This may be a ridiculous question, but I assume you need to arrange the cheese rounds to maximize coverage by the marinade? Do you sort of fan them out in the bowl or jar before covering with the oil?