In a small saucepan set over medium-high heat, heat fennel seeds, peppercorns, and dried red chilies until they just begin to pop and their aroma begins to release. Remove spices to plate or bowl and set aside to cool.
Roll the goat cheese, 1 tablespoon at a time, into small balls. Place balls of cheese in 6 quart containers. To the containers, add cooled peppercorns, fennel, and chilies, dividing equally between containers. Add the garlic cloves. Very slightly twist the rosemary springs in your hands to bruise them and release some of their oils, then add them to the jar, along with the bay leaves. Fill the jar with olive oil to cover everything.
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|Serving Size: 1 Serving (1968g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 3728 (69%)|
|Amt Per Serving||% DV|
|Total Fat 414.2g||552 %|
|Saturated Fat 282.2g||1411 %|
|Monounsaturated Fat 94.8g|
|Polyunsanturated Fat 12.3g|
|Cholesterol 1075mg||331 %|
|Sodium 7082.3mg||244 %|
|Potassium 4472.5mg||118 %|
|Total Carbohydrate 128.8g||38 %|
|Dietary Fiber 27.4g||110 %|
|Sugars, other 101.3g|
|Protein 310.3g||443 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 5377
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