By Martha Rose Shulman
- Total Time
- 15 minutes, plus several hours' steeping
- Rating
- 4(112)
- Notes
- Read community notes
These are especially nice to have on hand for adding to salads and quick toasted open-faced sandwiches. Place a round on a piece of bread, pop it in a toaster oven and toast 3 to 4 minutes.
Featured in: Recipes for Health: Gifts to Savor, Bite by Bite
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Ingredients
Yield:4 or 5 rounds of marinated goat cheese
- 1teaspoon mixed red, black and white peppercorns, lightly crushed
- 2garlic cloves, peeled
- 2bay leaves, broken into pieces
- About 3 ounces goat cheese (in a log)
- 2sprigs thyme
- 2sprigs rosemary
- Extra virgin olive oil as needed
For a 1-cup Wide-mouth Jar
Ingredient Substitution Guide
Nutritional analysis per serving (4.5 servings)
61 calories; 5 grams fat; 3 grams saturated fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 4 grams protein; 88 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Place the peppercorns, garlic cloves and bay leaves in a clean, sterilized wide-mouthed jar. Pour in a film of olive oil.
Step
2
Cut the goat cheese into rounds ½ inch thick (I get neat rounds using unflavored dental floss to cut through the cheese). Place one round in the jar and drizzle on some olive oil. Stack the remaining rounds, drizzling oil onto each round before topping with the next. Add the thyme and rosemary sprigs to the jar and pour in olive oil to cover the goat cheese rounds completely. Cover the jar and leave at room temperature for several hours, then refrigerate.
Tip
Ratings
4
out of 5
112
user ratings
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Private Notes
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Cooking Notes
Bob Younger
I made this for a party, and it was exceptionally good. I was a little dismayed that the olive oil solidified in the refrigerator. It made me wonder if the cheese was benefitting at all from the extended marinade time. I'm curious if there's a way, or a particular olive oil, that won't congeal at 34 degrees.
Kevin
You don't want an olive oil that doesn't congeal as it won't be a quality oil. Just take it out of the frig an hour or so before serving to bring it up to room temperature.
TBlankley
Either using dental floss to cut the cheese rounds or not, I found that it is very much easier to cut the cheese rounds off of logs if the cheese is very cold. Dare I say almost frozen?
GG
I used already crumbled feta and rolled it into small serving sized balls to the marinade! Voila--a wonderful appetizer served with cherry tomatoes, kalamata olives, nuts and crackers. A great hit.
Sarah
How long does this keep in the fridge
arcane54
On a similar recipe I read that these jars will keep for a month. If they last that long…
Scott R
This simple recipe should have more ratings and notes, because it's sensational. I add big strips of lemon peel to the marinade.
Lois
I used 4 sprigs thyme, in addition to the rosemary (I removed the rosemary leaves from the stems) and added the zest of half a lemon. I used red, black and green peppercorns, because those are what I had. This is a great no-recipe recipe; no need to measure anything!
Great soup
This has become one of my go-to appetizers. Any herbs you have in your garden will do, and it’s especially great for vegetarian guests as well as those who cannot tolerate cow’s milk cheeses.
Deejay
The hardest part of this recipe is slicing the goat cheese (hat tip to the reader who suggested sticking it in the freezer for a few minutes). It’s easy to assemble and produces great flavor. I had extra roasted garlic cloves from another recipe & used those which really upped the tastiness. The olive oil does solidify in the fridge but will return to a liquid state after 30 minutes at room temp. Great w/homemade bread for mopping up the flavored oil. Would be amazing w/tomatoes in summer.
Kitty
I added some honey into it and some creole seasoning. The honey adds a nice sweet/balancing touch. In general I'd say if you're an adventurous chef you can play with this recipe a lot!
GG
I used already crumbled feta and rolled it into small serving sized balls to the marinade! Voila--a wonderful appetizer served with cherry tomatoes, kalamata olives, nuts and crackers. A great hit.
TBlankley
Either using dental floss to cut the cheese rounds or not, I found that it is very much easier to cut the cheese rounds off of logs if the cheese is very cold. Dare I say almost frozen?
Kate
Easy & very tasty! The Trader Joe's chevre log that I purchased broke into pieces when cut, so instead of circles we had crumbles. The presentation wasn't what I'd hoped, but it was perfect on crackers any.
Bob Younger
I made this for a party, and it was exceptionally good. I was a little dismayed that the olive oil solidified in the refrigerator. It made me wonder if the cheese was benefitting at all from the extended marinade time. I'm curious if there's a way, or a particular olive oil, that won't congeal at 34 degrees.
Kevin
You don't want an olive oil that doesn't congeal as it won't be a quality oil. Just take it out of the frig an hour or so before serving to bring it up to room temperature.
Jann
Seems like leaving it "at room temperature for several hours" should be fine for marinating -- probably won't have any left to refrigerate!
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