French: chèvre "goat" is made from goat's milk fromage de chèvre. It is low in sodium, calories, fat, cholesterol; high in vitamins A, B, D, and K, but does have less protein than cow's cheese fromage de vache.
un 1. Gently break the goat cheese into large pieces.
deux 2. Place in a serving bowl. Sit at room temperature.
trois 3. In a bowl, crush allspice and coriander with a flat side of a knife.
quatre 4. Place in a small saucepan with the garlic, orange zest, bay leaves, star anise, oil, and red pepper flakes.
cinq 5. Cook over low, stir a few times, until the garlic is golden, 15-20 minutes.
six 6. Pour over the goat cheese. Let it cool, about 30 minutes.
sept 7. Arrange bread in a single layer on a baking sheet and toast until golden brown around the edges, 5-8 minutes.
huit 8. Serve the cheese with the toasted baguettes.
Fromage de Chèvre Mariné aux Herbes
Serves 6
Preheat the oven to 425F (200C)
8 ounce (230 g) fresh (dairy-free) goat cheese
1 tsp. (4,5 g) allspice
1/2 tsp. (2,25 g) coriander seeds
3 smashed cloves of garlic
2 3-inch (8 cm) strips of organic orange zest
2 bay leaves
1 star anise pod
1/3 cup (80 ml) olive oil
1/4 tsp. (7,5 g) crushed red pepper flakes
1 (gluten-free) baguette, sliced
Note: Goat cheese can be marinated 3 hours ahead of time. Store at room temperature.
deux 2. Place in a serving bowl. Sit at room temperature.
trois 3. In a bowl, crush allspice and coriander with a flat side of a knife.
quatre 4. Place in a small saucepan with the garlic, orange zest, bay leaves, star anise, oil, and red pepper flakes.
cinq 5. Cook over low, stir a few times, until the garlic is golden, 15-20 minutes.
six 6. Pour over the goat cheese. Let it cool, about 30 minutes.
sept 7. Arrange bread in a single layer on a baking sheet and toast until golden brown around the edges, 5-8 minutes.
huit 8. Serve the cheese with the toasted baguettes.
