0
Print
EatSmarter exclusive recipe

Goat Cheese Medallions

with Olive and Sun-dried Tomato Tapenade

Recipe development: EAT SMARTER
Goat Cheese Medallions

Goat Cheese Medallions - Great for parties or a light meal

0
Print
346
calories
Calories
20 min.
Preparation
2 d. 30 min.
Ready in
easy
Difficulty

Ingredients

for 4 servings
1 teaspoon
1
1 sprig
1
4
goat cheese disk (each about 40 grams)
½ cup
5 ounces
Whole-grain ciabatta (or whole-grain baguette)
1
4 ounces
1 ounce
Caper (from a jar, drained)
1
2 ounces
1 sprig
print shopping list

Kitchen utensils

1 Small bowl, 1 Cutting board, 1 Large knife, 1 Serrated knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Fine grater, 1 Sieve, 1 Mortar, 1 canning jar (or preserving jar), 1 Measuring cups, 1 Fork

Preparation steps

Step 1/12
Goat Cheese Medallions preparation step 1

Crush fennel seeds and dried chile in a mortar.

Step 2/12
Goat Cheese Medallions preparation step 2

Rinse rosemary, pat dry, pluck needles and coarsely chop. Rinse lemon in hot water, wipe dry and finely grate zest. 

Step 3/12
Goat Cheese Medallions preparation step 3

Place goat cheese disks, crushed fennel seeds and chile, chopped rosemary and lemon zest in a sealable jar.

Step 4/12
Goat Cheese Medallions preparation step 4

Pour in enough olive oil to cover cheese, then cover with lid and let marinate in refrigerator for at least 2 days. (Let come to room temperature before serving.)

Step 5/12
Goat Cheese Medallions preparation step 5

Very thinly slice the bread and toast in preheated oven at 200°C (fan 180°C, gas: mark 3) (approximately 400°F) until golden brown.

Step 6/12
Goat Cheese Medallions preparation step 6

Peel and halve garlic clove and rub onto the toasted bread slices.

Step 7/12
Goat Cheese Medallions preparation step 7

Pit the olives. Coarsely chop the olives and capers.

Step 8/12
Goat Cheese Medallions preparation step 8

Sprinkle anchovy fillets with salt, then mash with a fork to a paste. 

Step 9/12
Goat Cheese Medallions preparation step 9

Drain and finely dice the sun-dried tomatoes. Reserve the oil.

Step 10/12
Goat Cheese Medallions preparation step 10

Rinse thyme, shake dry, pluck leaves and finely chop. In a small bowl, combine thyme with olives, capers, anchovy paste and sun-dried tomatoes. Squeeze 1 teaspoon lemon juice and place in another bowl.

Step 11/12
Goat Cheese Medallions preparation step 11

Stir 1 tablespoon reserved sun-dried tomato oil with lemon juice. Drizle over bread slices. 

Step 12/12
Goat Cheese Medallions preparation step 12

Remove room-temperature goat cheese disks from marinade and drain well. Serve with toasted bread slices and tapenade. (Marinated goat cheese will keep in a tightly sealed container for up to 2 weeks in the refrigerator.)

Additional advice