This is a delicious recipe for a Spanish tapa that is perfect for a cocktail party or a starter for a casual dinner.
5 ounces semi-firm goat cheese, or manchego*
marinade
8 tablespoons extra-virgin olive oil
1 tablespoon champagne vinegar
1 teaspoon green peppercorns
4 sprigs fresh tarragon
2 garlic cloves, sliced
Cut the goat's cheese into bite-size pieces, leaving the rind on (remove the rind if using manchego). Mix together the oil, vinegar, peppercorns, tarragon,
and garlic in a small bowl. Place the cheese pieces in a glass jar or canister, and pour in the marinade. Add more
olive oil, if necessary, to completely cover the cheese with the marinade. Tightly seal the jar and refrigerate for at least 4 days before eating.
To serve, place cheese and some of the marinade in a shallow dish. Provide cocktail picks for spearing the cheese.
Serves 6 (with other appetizers)
wine suggestion
Aromatic, grassy dry white such as Sauvignon Blanc. Rich, oaky dry white such as California Chardonnay. A fat, buttery Chardonnay makes a pleasing contrast to the cheese.
* Manchego is a sheep's cheese from the La Mancha region of
Spain, famous for saffron
and Don Quixote. It has a distinctive thick, dark rind with a herringbone pattern.
The mature manchego is hard and can be grated, the younger versions are soft and
more mellow. Manchego has a beautiful golden color, and it melts beautifully when
cooked. It can be substituted with mild goat cheese.
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