Goat Cheese Taler
Goat cheese taler with olive-tomato tapenade for the party buffet: Goat cheese contains less lactose and is therefore better tolerated.
Ingredients
- 1 tsp fennel seeds
- 1 dried chili pepper
- 1 sprig rosemary
- 1 Organic lemon
- 160 g goat cheese taler (4 talers)
- 100 ml olive oil
- 150 g whole grain ciabatta (or whole grain baguette)
- 1 Garlic clove
- 100 g black olives
- 40 g capers (jar, drained)
- 1 anchovy fillet
- Salt
- 50 g sun‑dried tomatoes (in oil)
- 1 sprig thyme
Instructions
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1.
Crush the fennel and chili pepper in a mortar.
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2.
Wash the rosemary, shake off excess water, pluck the needles and roughly chop. Rinse the lemon hot, dry it, then finely grate the zest.
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3.
Place all prepared ingredients with the goat cheese taler into a clean sealable jar.
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4.
Fill with olive oil until the cheese is covered. Seal the jar. Marinate in the refrigerator for at least 2 days. Warm to room temperature before serving.
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5.
Slice the bread very thinly. Roast the slices in a preheated oven at 200 °C (180 °C fan, gas level 3) until crisp and golden.
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6.
Peel the garlic clove, halve it, and rub the cut surfaces onto the bread slices.
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7.
For the tapenade, pit the olives. Chop the olives and capers.
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8.
Crush the anchovy fillet with a pinch of salt.
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9.
Drain the sun‑dried tomatoes, reserving the oil. Dice the tomatoes very finely.
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10.
Remove thyme leaves and finely chop them. Mix everything in a small bowl to form a tapenade. Squeeze 1 tsp lemon juice from the lemon.
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11.
Stir the lemon juice with 1 tbsp tomato oil into the tapenade. Spread this on the bread slices.
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12.
Take the goat cheese taler out of the seasoned oil, let it drain well. Place on a plate and serve with the bread slices. (The goat cheese taler can be kept up to 2 weeks in the refrigerator.)
