Herb Marinated Goat Cheese
User Reviews
5
Herb Marinated Goat Cheese
Description
This recipe starts by preparing an olive oil marinade with finely minced fresh herbs, chopped sun-dried tomatoes, thinly sliced garlic, lemon slices, and kosher salt. Half of the herbs and sun-dried tomatoes are reserved to coat the goat cheese log evenly before immersing it in the oil mixture. Marinating the cheese for an hour at room temperature or several hours in the refrigerator allows the flavors to meld and soften the cheese's texture.
To serve, sprinkle sea salt and optionally toasted pine nuts for crunch. This preparation highlights the creamy, tangy goat cheese enhanced with aromatic herbs and bright lemon. Serving the cheese at room temperature maximizes its softness and flavor release. Offering it with crisp crackers, crostini, or thick bread slices balances the creamy texture with crunch.
For crostini, slices are brushed with oil and lightly baked until golden at 350°F. Pine nuts can be toasted separately in butter until golden and lightly salted. The dish can be prepared a day or two ahead and chilled, then brought to room temperature before serving for best texture and taste.
Ingredients
- ½ cup extra virgin olive oil
- 3 tablespoon fresh herbs divided (see the post above for herb options, finely minced
- 2 tablespoon sun-dried tomatoes finely chopped
- 1 clove garlic halved and sliced paper-thin
- lemon halved and thinly sliced, half of a small
- ¼ teaspoon kosher salt
- 6 ounce goat cheese log form
- pine nuts for garnish (optional, toasted
Instructions
- Combine olive oil, half of the fresh herbs, half of the sun-dried tomatoes, the garlic, lemon slices and salt in a small bowl or ramekin, (just big enough to hold the log of goat cheese).
- Combine the reserved herbs and sun-dried tomatoes and spread them to an even layer on a cutting board. Roll the goat cheese log in the herbs and pat gently so they adhere.
- Place the goat cheese into the oil mixture and spoon some of the oil over the cheese. Allow the goat cheese to marinate for an hour at room temperature or several hours in the refrigerator. Spoon some of the oil over the cheese several times while it marinates.
- Sprinkle the cheese with a bit of sea salt and the pine nuts. Serve at room temperature with crackers, crostini or thickly cut baguette slices.
- You can make this appetizer a day or two in advance. Cover it with plastic wrap then pull it out of the fridge around 45 minutes before serving.
Notes
- Cut baguette slices half-inch thick and brush with oil. Bake at 350°F for 10–15 minutes until just golden for crostini.
- Toast pine nuts over medium-low heat with ½ teaspoon butter, stirring frequently until golden; season lightly with salt.
- The goat cheese can be prepared 1–2 days ahead and refrigerated. Remove from fridge 45 minutes before serving to soften.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 83 kcal
% Daily Value*
| Calories | 83kcal | 4% |
| Carbohydrates | 1g | 0% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 7mg | 2% |
| Sodium | 107mg | 4% |
| Potassium | 42mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 178IU | 4% |
| Vitamin C | 3mg | 3% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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