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One of our favorite appetizers to serve at dinner parties, this flavorful cheese course recipe can be adapted year-round by changing citrus with the seasons. It makes for a lovely food pairing with crisp white wines like Jordan Chardonnay.
¼ pound aged Cypress Grove Midnight Moon goat cheese (Manchego may be substituted)
4 broadly peeled rind pieces of one blood orange, pith removed (any seasonal citrus)
4 broadly peeled rind pieces of one Meyer lemon, pith removed
10 whole black peppercorns
5 whole white peppercorns
1 cup candied kumquats, halved (2 Tbsp of English marmalade may be substituted)
1 blood orange, peeled and divided into segments (any seasonal citrus with minimal seeds may be substituted)
6 sprigs thyme
2-4 Turkish bay leaves, whole (California bay may be substituted)
fleur de sel to taste
Slice cheese into ⅛-inch thick triangles. Use a vegetable peeler to broadly peel citrus rinds (approximate length: 2-3 inches).
In a nonreactive bowl, combine sliced cheese with orange and lemon rinds, black and white peppercorns, marmalade or kumquats, 8 blood orange segments, 4 thyme sprigs and bay leaves. Add Jordan Extra Virgin Olive Oil and gently toss.
Cover and set aside to marinate at room temperature for eight hours or in a refrigerator a minimum of 24 hours (or up to three days).
To finish the plate, bring the cheese marinade up to room temperature 45 minutes before your dinner party. Toss gently again in same bowl to refresh ingredients.
Arrange the cheese slices and marinade naturally on a platter. Top with a few more citrus rinds that have not been marinated. Drizzle with additional olive oil. Garnish with a few fresh thyme sprigs and fleur de sel to taste.
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