Herb Marinated Goat Cheese
Marinated goat cheese is a perfect appetizer for easy entertaining. It takes literally minutes to prepare the marinade! The goat cheese log will get infused with herbaceous deliciousness until you are ready to serve.
This recipe is fabulous for al-fresco summer parties when you can produce something showy and delicious without turning the stove on.
All you need is a few ingredients.
What does it take to put together marinated goat cheese?
Goat cheese:
Goat cheese log, also referred to as chèvre, has a milder flavor compare to sheep cheese. It’s creamy – but low in fat, tangy – but incredibly smooth and pleasant. It is easier to digest due to lower lactic acid, hence more palatable for people that are lactose intolerant.
Soft goat cheese, also referred to as Fromage chèvre, is getting more and more popular and available in supermarkets. They usually come in a log but can be also available in a tub.
For this recipe, I am using a small goat cheese log.
Herbs:
As for herbs I use whatever grows in my garden at the time. I have oregano, thyme, summer savory, and chives ferociously growing in my garden, so these are my choices for this dish.
Sun-dried tomatoes:
I usually have sun-dried tomatoes in my freezer. They keep a very long time and quickly reconstitute in warm water. You can use oil-packed sun-dried tomatoes
Oil:
Any oil will do, but olive oil is what I typically use.
Lemon and lemon zest:
Use a little bit of lemon zest and a splash of lemon juice to bring all the flavors together. Combined with oil it also acts like a preservative.
How to make marinated goat cheese at home?
Chop most of the herbs and put them in a small bowl. Keep a few prongs of herb for garnish.
If using sun-dried tomatoes, reconstitute them in boiling water. It only takes a minute or two to get them soft enough to slice. Slice and dice them and put them with the chopped herbs.
*If using oil-packed sun-dried tomatoes, you don’t need to pre-soak them. Just use them as-is and chop them into tiny cubes.
Add the lemon juice and olive oil and mix them to combine. Season with salt and pepper.
Place the goat cheese log in a glass container and pour the marinade over. Make sure that the cheese is coated.
Cover the container and place it in a fridge.
Alternatively, you can use a zip-lock bag.
When ready to serve, place the log on a plate and spoon the marinade over and make sure that the ruby-like tomato bites are adhering to the cheese.
With a knife or a scissor cut the few fresh leave from the herbs and serve with fresh bread or crackers.
The marinaded cheese can stay in the fridge for at least a week.
Quick, easy and vibrant. Enjoy!
Herb Marinated Goat Cheese
Ingredients
- 300 g goats cheese a log is best
- 2 tablespoon chopped herbs chives, oregano, thyme, summer savory
- 3-5 sun-dried tomatoes (diced small)
- 2 tablespoons lemon olive oil
- 1 tablespoon lemon juice
- Lemon zest
- salt
- 1 teaspoon mixed peppercorns
Instructions
- In a small bawl combine the chopped herbs, lemon zest, diced sun-dried tomatoes, oli and lemon juice.
- Season with salt and pepper. Stir to combine.
- Place the goat cheese in a glass container and pour the mixture over the goat cheese. Cover and allow to marinate for at least 3-hours hours in the fridge.
- For serving, place the cheese on a plate, spoon the marinade over and garnish with the fresh herb leaves. Serve with fresh bread, or crackers.
