Family friendly

Goat's curd in grappa with crusty bread

Name: Goat's curd in grappa with crusty bread
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Ingredients: 1 large garlic clove, finely sliced; 2 tablespoons grappa (or brandy); 1/3 cup (80ml) extra virgin olive oil; 1/3 cup roughly chopped flat-leaf parsley; 360g fresh goats' curd; Toasted bread, to serve

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10m

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by Maggie Beer

Cook, national treasure and delicious. Produce Awards judge

Oct 03, 2015

Maggie Beer's recipe is perfect for picnics and weekend lunches. Grappa adds a gorgeous and unexpected flavour.

1 large garlic clove, finely sliced
2 tablespoons grappa (or brandy)
1/3 cup (80ml) extra virgin olive oil
1/3 cup roughly chopped flat-leaf parsley
360g fresh goats' curd
Toasted bread, to serve

Method

1.

Make a marinade by mixing the garlic, grappa, olive oil, parsley and a few coarse grinds of pepper. Pour a little of the marinade into a glass or ceramic dish, gently add the goat's curd, then pour over the remaining marinade. Cover the dish with plastic wrap and refrigerate the curd in the marinade for 24 hours, turning once or twice.
2.

Serve the curd, removed from the marinade, at room temperature with slabs of bread, brushed with olive oil and toasted in the oven.

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