Lunch: Chile Oil–Marinated Goat Cheese
Ingredients
9 dried chiles de árbol
One semifirm 11-ounce log of goat cheese, cut into 6 pieces
3 to 4 cups extra-virgin olive oil
Toasted sliced baguette or sourdough bread, for serving
Instructions
Scatter 3 of the chiles in the bottom of a small bowl at least 3 inches deep. Arrange the cheese in a single layer over the chiles; top with 3 more chiles. Pour in enough olive oil to submerge the cheese. Crumble the remaining 3 chiles into the oil. Cover and marinate in the refrigerator for at least 3 days. Bring to room temperature before serving. (Once the cheese is done, strain the chile oil and use in other dishes.)
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Nutrition Facts
Serving Size: 6
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
