Lunch: Marinated Goat Cheese with Fresh Herbs

Entertain with ease thanks to a simple, yet impressive, appetizer recipe starring goat cheese, fresh herbs and olive oil.

Ingredients

1 (10-ounce) goat cheese log
Assorted fresh herbs (See Kelly's Note)
Extra-virgin olive oil

Instructions

Slice the goat cheese log into four equal rounds.
Arrange the goat cheese rounds in a shallow dish, spacing them apart so that they do not touch. Sprinkle the fresh herbs all around and atop the goat cheese. Pour enough olive oil on top of and around the goat cheese so that the goat cheese is at least halfway submerged.
Cover the dish securely with plastic wrap and refrigerate it for a minimum of 12 hours and up to 3 days.
When ready to serve, remove the goat cheese from the fridge and let it stand at room temperature for about 20 minutes. Discard the herbs and olive oil. (See Kelly's Notes.) Serve the goat cheese with assorted bread, crackers or crudité.
Kelly's Note: Use whatever fresh herbs you have on hand or find at your local market. I use fresh rosemary, basil, oregano, dill, thyme and mint. They can be kept whole or roughly chopped, and the more herbs you use, the more flavor you'll impart in the cheese.
The discarded, herb-infused olive oil can be used for other cooking purposes.

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