Marinated olives goat s cheese and almonds recipe

Marinated Olives Goat s Cheese and Almonds recipe

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Recipe intro

This marinated olives, goat cheese, and almonds recipe is a delightful combination of flavors and textures. The briny olives are perfectly complemented by the creamy goat cheese and crunchy almonds. The marinade adds a burst of tangy and savory notes, making this dish a crowd-pleasing appetizer or snack. It's easy to make and can be prepared ahead of time, allowing the flavors to meld together beautifully.

Keywords: marinated olives, goat cheese, almonds, recipe, appetizer.

Marinated olives goat s cheese and almonds recipe details

Marinated olives goat s cheese and almonds recipe, recipe Rating: 4.8
Number of votes:123 

Ingredients

½ tsp	coriander seeds
½ tsp	fennel seeds
1 tsp	rosemary, chopped
2 tsp	parsley, chopped
2 clove(s)	garlic, minced
1 tbsp	sherry vinegar
2 tbsp	olive oil
115 g	black olives
115 g	green olives
1 tbsp	white wine vinegar
150 g	goat’s cheese, cut into 2cm cubes
6 tbsp	olive oil
1 tsp	black peppercorns
1 clove(s)	garlic, thinly sliced
3 sprig(s)	tarragon
¼ tsp	cayenne pepper
2 tbsp	sea salt
2 tbsp	butter
4 tbsp	olive oil
200 g	almonds, blanched

Instructions

In a mortar, crush the coriander and the fennel seeds. Stir in the rosemary, parsley, 2 cloves garlic, sherry vinegar and 2 tablespoons of olive oil. Add the olives, cover and marinate for 2-3 days.

Mix together 6 tablespoons of olive oil, vinegar, pepper corns, garlic slices and the goat’s cheese. Cover and marinate for 2-3 days.

In a bowl, mix together the cayenne pepper and the sea salt. Heat the butter and the remaining oil. Add the almonds and roast until slightly golden. Stir in the pepper mixture. Allow to cool. Cover and use within 2-3 days.

Divide the olives, cheese and the almonds into small serving bowls. Garnish the cheese with the tarragon. Sprinkle the almonds with sea salt. Serve with fresh bread.

Preparation time:
ca. 30 min
Resting time:
ca. 3 days
Grade of difficulty:
medium
Calories per portion:
n/a