Marinated goat cheese with red pepper and herbs

 

Lately I’ve been having fun playing with platters, inspired by the new book that tells you how to build a cheese plate by the numbers. It’s sort of an architectural deconstruction.

I’ve got about 20 platters or trays that I’ve accumulated over the years, so I’ve plenty to play with. I’ve been experimenting with things to take to tonic-on-the-porch nights with friends, but did this simple one just for fun at home in lieu of supper one night.

Main takeaway from actually trying out the techniques: Rivers of cheese are fun. And no matter how big your platter is, if you want it to look as artistic as the photos, you have to exercise great restraint, to the point of impracticality. Obviously, eight crackers artfully tucked into a corner really aren’t going to cut it for a crowd. The premise is you have another platter or basket nearby to make up the shortfall. 

Red Table's Chuck Fred salami, Red Dragon and Deer Creek's the Robin cheese.

 

 

Marinated goat cheese with red pepper and herbs
Adapted from “That Cheese Plate Will Change Your Life” by Marissa Mullen. In addition to her book, you can get inspiration at her website (thatcheeseplate.com) or at her Instagram account.

Note: Unlike most recipes involving goat cheese, you do not want to soften this before slicing or you won’t get clean cuts. Her version involved fresh dill and basil with plain goat cheese, which sounds great. I was just in a rosemary mood and fell for the flavored goat cheese.

Ingredients
8 ounces maple bourbon goat cheese, sliced ⅜-inch thick
½ cup olive oil
3 tablespoons chopped fresh rosemary, plus a sprig for garnish
Zest of 1 lemon
½ teaspoon crushed red pepper flakes

Method
Place goat cheese slices on a platter that has curved or tall sides – something that will contain the marinade.

Mix olive oil, chopped rosemary, lemon zest and crushed red pepper flakes. Pour over goat cheese slices. Cover and let marinate in the refrigerator for up to 3 hours. Uncover, sprinkle with coarse salt (pink salt or another finishing salt is pretty) and freshly ground pepper. Serve with crackers.

Rating: Lovely on crackers. Just put out a serving spatula that people can use to lift a cheese slice with; otherwise it’s not finger food with all that oil. Keep some sliced French bread nearby to dip into any  remaining oil, which is super tasty.While you could put some of these slices on a combo platter, the amount of oil involved makes it a better candidate for a small platter all its own.