June 30, 2006, Newsletter Issue #110: Balsamic Marinade Recipe
Tip of the Week
This is a fabulous tasting marinade for Chevre. You can serve this as is,
or neatly slice and serve on top of sliced fresh tomatoes and baby greens.
This recipe can also be made ahead, up to 2 days.
Balsamic Marinade For Goat Cheese
1/2 cup balsamic vinegar
2 tablespoons fresh lemon juice
2 tablespoons fresh orange juice
1 teaspoon grated lemon peel
1 teaspoon grated orange peel
2 whole garlic cloves, minced
1/4 cup thinly sliced fresh basil
1 teaspoon dried Mexican oregano
3/4 cup extra virgin olive oil
8 ounces soft fresh goat cheese, cut into 1 inch slices
1/4 cup finely diced red bell pepper
1/4 cup finely diced yellow bell pepper
Mix vinegar, lemon juice, orange juice, lemon peel, orange peel, garlic, basil and oregano in medium bowl. Gradually whisk in oil. Season to taste with salt and pepper.
Pour mixture into glass baking dish. Add goat cheese; turn to coat. Refrigerate at least 2 hours or up to 2 days, turning occasionally.
Transfer goat cheese to platter. Spoon marinade over. Sprinkle with bell peppers.
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