This easy marinated goat cheese is a testament to the fact that sometimes the simplest of things are the best! A perfect and perfectly simple appetizer for any time of year!
Why I love this easy marinated goat cheese
This simple marinated goat cheese is one of my favourite appetizers, not just because it’s incredibly easy to make and not just because it’s delicious goat cheese, but because it’s one of those simplicity meets perfection things. And I love when I discover that!
This marinated goat cheese can be enjoyed with crostini rounds (recipe below!), crackers or just a lovely, fresh baguette slice, perfect to sop up that herb-infused olive oil.
Olive oil – bust out your best extra virgin olive oil for this dish, as the superior taste will be appreciated.
Herbs – fresh herbs are also worth using here, as the flavour and appearance is much nicer than with dried herbs.
Lemon – the bit of lemon in this brings such a nice bright flavour, so I highly recommend including it.
- The first time I made this, I had one small moment of disappointment and that was when the lovely green herbs lost their vibrant colour when heated with the oil. I mean, I understand the necessity. It’s all about the infusing. Still, I longed for the pretty green, so I’ve adapted this recipe to chop a little extra of the herbs and set it aside to use as a fresh garnish just before serving. It just makes my eyes happy as well as my stomach :)
- Beyond a delicious appetizer, you can use this marinated goat cheese on sandwiches and salads, too!
- When it comes to marinating, be sure to use a glass dish and find one that’s just large enough to hold the slices flat with a little space in between. If you use too large a dish, the marinade will be too thin. You may want to flip the cheese rounds over once or twice as it marinates.
- If you have some of the lovely infused oil left in the dish after the goat cheese is gone, add a few drops of balsamic to the dish and enjoy with some fresh bread.
- I like to keep my crostini a touch on the soft side, so I brush with olive oil and watch closely so they don’t over-cook. They’re just easier to eat and more pleasant than having a rock-hard crostini.
- Do note though that the crostini brushed with olive oil don’t keep as well (they get a bit soggy/chewy as they sit), so if you are wanting to go the make-ahead route and want crostini that you can keep for longer, skip the olive oil and just toast them up. They will still be nice with the oil from the marinade.
Try this marinated goat cheese warm! Simply place a few rounds into an oven-proof dish and warm in a 325F oven for 15-20 minutes.
Get the Recipe: Easy Marinated Goat Cheese
- 1 1/2 Tablespoons fresh thyme leaves, chopped
- 1 1/2 Tablespoons fresh chives, chopped
- 1 Tablespoon fresh rosemary leaves, chopped
- 1/4 - 1/2 teaspoon crushed red pepper, to taste
- 2 cloves garlic, smashed
- 1 strip lemon rind, about 1-inch thick and 3 inches long, yellow part only
- 2 cups extra-virgin olive oil
- 10 - 12 oz. plain goat cheese log, about 300g/10oz
- 1 1/2 teaspoon fresh thyme leaves, chopped
- 1 1/2 teaspoon fresh chives, chopped
- 1 teaspoon fresh rosemary, chopped
- Pinch crushed red pepper
- 1 baguette, cut into 1/2 inch rounds
- Extra virgin olive oil
- Salt and freshly ground pepper
- Combine all the infused oil ingredients in a small saucepan on the stove-top over low heat. Allow to warm about 15 minutes to infuse the oil. Turn off the heat under the pan and let the oil mixture cool to room temperature in pan. *Do be sure it is completely cooled before combining with the goat cheese, or the cheese will start to melt.
- Slice goat cheese log into twelve 1/2-inch rounds (or as many 1/2-inch rounds as you can cut from the size of goat cheese log you have). Gently press together and shape the rounds in your palm. Pour some of the cooled oil mixture into a glass dish baking dish just big enough to hold all the goat cheese slices in a single layer with a bit of space in between. Place cheese rounds on top of oil in dish in a single layer. Pour remaining oil mixture over the cheese slices to cover, distributing the herbs on top of cheese rounds.
- Cover pan with plastic wrap and refrigerate at least 4-6 hours or overnight.
- For the crostini: Place baguette slices in an even layer on a baking sheet. Brush top with olive oil. Place under broiler about 6-inches from the heat until round are golden. Remove from oven. Flip baguette slices over. Brush with olive oil and return to the broiler to toast the other side until golden. Remove from oven and immediately sprinkle with a bit of salt and freshly ground pepper. Serve warm or at room temperature. *These are best used within a few hours of making. If you'd like to keep longer, skip the olive oil and just toast under the broiler.
- To serve, spoon a bit of the marinade into a small serving plate. Top with a round of goat cheese. Spoon a bit more of the marinade over-top. Garnish with additional fresh herb mix. Serve with crostini, baguette slices or crackers.
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Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!