Pairs perfectly with J. Lohr Estates Riverstone Chardonnay
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Thyme-Marinated Goat Cheese with Wine Glass Crostini
This marinated goat cheese comes together in a snap, and can be prepped well in advance if you’re entertaining. Let your guests pitch in by helping you cut out their wine glass crostini.
Why this pairs well: The creamy richness of the goat cheese, infused with the herbal notes of thyme, complements the vibrant Meyer lemon and creamy hazelnut flavors of the J. Lohr Estates Riverstone Chardonnay.
Serves: 4-5 as an appetizer
Ingredients
- 8.5 oz. log goat cheese
- 2.5 Tbsp. pink peppercorn
- 3 small meyer lemons (for zest)
- 2 Tbsp. thyme leaves (+ a few sprigs)
- 6 pieces of sliced sourdough
- olive oil (1/2 cup, divided)
- sea salt
- fresh cracked pepper
Directions
- Crush pink peppercorn with a mortar and pestle, then gently toss with the lemon zest and thyme leaves.
- Place the mixture on a 15” long piece of plastic wrap then roll the goat cheese log in it until the entire exterior is covered in the mixture. Wrap the plastic around the goat cheese (like a tootsie roll) and continue to roll it out until it’s about 2” in diameter. Twist the ends to secure, and place in the refrigerator for 1 hour or overnight.
- While the goat cheese is setting, warm 1/3 cup olive oil over medium heat just until you see a few bubbles. Add the remaining thyme sprigs, then turn off the heat and pour into a heatproof container. Let sit.
- Meanwhile, use an 3” round cookie cutter, on the rim of a wine glass, to cut discs out of the sliced sourdough. Warm 3 Tbsp. of olive oil in a heavy-bottomed skillet over medium-high heat. Add as many bread discs as you can without crowding the pan. Once they’re golden (about 1 to 1.5 min), flip and repeat. Transfer discs to a paper towel-lined plate and immediately season with fresh cracked pepper and sea salt. Repeat until all discs are pan-fried.
- Remove the goat cheese from plastic and transfer to a shallow bowl or rimmed plate. Pour the olive oil over top. Serve alongside the wine glass crostini.
Tip: To use the bread scraps, toss them with a little olive oil and bake at 400 until crispy, about 12 minutes. Pulse in a food processor along with some fresh herbs and you’ve got homemade breadcrumbs! Store in a sealed container in the freezer.