MARINATED GOAT CHEESE

Marinated chevre (goat cheese) never goes out of style. It came and stayed! This can be used as a spread on bread, crackers or gougere. If you make it a few days or a week ahead, keep it in the refrigerator but be sure to serve it at room temperature.

Marinated chevre (goat cheese) never goes out of style. It came and stayed! This can be used as a spread on bread, crackers or gougere. If you make it a few days or a week ahead, keep it in the refrigerator but be sure to serve it at room temperature.

Makes 12 to 16 servings

Ingredients

  • 1 lb Mild Goat Cheese, Cut Into 1/2" Rounds
  • 1/4 cup Pitted Green Olives, Halved
  • 1/4 cup Pitted Black Olives, Halved
  • 1 tbsp Chopped Fresh Rosemary
  • 1 tbsp Chopped Fresh Parlsey
  • 1 tbsp Chopped Fresh Thyme
  • 1 tsp Coarsely Ground Pepper
  • 1/4 cup extra virgin Olive Oil
  • 1 tbsp Balsamic Vinegar

Method

  1. Arrange slices of goat cheese in a single layer in a serving dish. Arrange olives around. Sprinkle with herbs and pepper.
  2. Combine garlic with balsamic and olive oil. Pour over and around cheese. Cover.  If not using within a few hours refrigerate.
  3. Serve at room temperature with lots of crusty bread.

MARINATED GOAT CHEESE

Find more of Bonnie's delicious recipes in her cookbooks: