Herbed goat cheese from Cooking for Jeffrey: A Barefoot Contessa Cookbook (page 178) by Ina Garten

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • averythingcooks on February 07, 2021

    A wildly successful table-top herb garden has me looking for lots of ways to use my “crop” and this was a GREAT choice. I made a small mason jar with approx 3 oz of roughly sliced/chunked goat cheese and other than perhaps a slightly heavy hand with the red pepper flakes, we have a great little snack for a day or two. I can see making small quantities of this often (at least until we can have company again:)

  • anya_sf on January 21, 2018

    I made 1/2 recipe, which served 3 people nicely with crackers. I didn't have the right size jar, so I used a ramekin. The cheese marinated for a few hours in the refrigerator. It was lovely with a glass of Sancerre. Lots of flavor for minimal effort.

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