Easy but elegant herb marinated goat cheese.
- 1 10-oz. goat cheese log
- 3/4 cup extra virgin olive oil
- 1/4 cup fresh basil, chopped
- salt and pepper to taste
- 3 sprigs fresh thyme (remove the leaves for use in the marinade and toss or compost the stems)
- 1 Tbsp. chopped fresh chives
- 1 sourdough or french baguette, sliced
- Slice the goat cheese log into discs about 1/3″ thick. I like to pop the goat cheese in the freezer for 10 minutes before I slice it – it helps to slice the cheese more easily and helps the slices hold their shape.
- Lay goat cheese slices down in a single layer in a 9×13 pan or a container with a tight-fitting lid.
- In a large measuring cup, mix olive oil, basil, salt, pepper, thyme leaves, and chives (or whatever herbs you have on hand!) together.
- Pour olive oil and herb mixture over the goat cheese and cover the container with an airtight lid or wrap. Refrigerate for 3-4 hours.
- Remove goat cheese from fridge about 20 minutes before you’re ready to serve. This will let the cheese soften a bit so it’s easier to spread on bread or crackers.
- Serve goat cheese with baguette slices and enjoy!
Use whatever combination of herbs you have on hand – basil, thyme, chives, dill, rosemary, you name it! You can also experiment with adding additional flavors, like lemon juice, red pepper flakes, jalapeño slices, etc.
Be sure to use a good quality olive oil.
You can toast the baguette slices before serving if you like, but I kind of like to keep them untoasted so that once the cheese is gone we can use the rest of the bread to soak up any remaining olive oil.