Pink Peppercorn-Marinated Goat Cheese

By Rebekah Peppler

Updated May 21, 2024

Pink Peppercorn-Marinated Goat Cheese
Linda Xiao for The New York Times. Food Stylist: Rebecca Jurkevich.
Total Time
10 minutes, plus at least 2 hours’ marinating
Prep Time
5 minutes
Cook Time
5 minutes, plus at least 2 hours’ marinating
Rating
5(158)
Comments
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This simple recipe from “Le Sud: Recipes From Provence-Alpes-Côte D’Azur” recalls mornings in Antibes, a charming seaside peninsula between Cannes and Nice. If you find yourself there, wandering the market on Cours Masséna, make your way to the cheese stall and order the tomette à l’huile, a round of bright white chèvre in olive oil. Or ask for the freshest chèvre and make it yourself, as in this recipe. With a baguette, your afternoon is set.

Featured in: The French Don’t Snack. They Apéro.

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Ingredients

Yield:1 (3-inch) round
  • ¼cup extra-virgin olive oil, plus more if needed
  • 6ounces fresh goat cheese (chèvre), either 1 (3-inch) round or a small log cut into rounds, sliced about ¾-inch thick
  • 1tablespoon whole pink peppercorns
  • 1teaspoon dried herbes de Provence
Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)

946 calories; 90 grams fat; 32 grams saturated fat; 0 grams trans fat; 48 grams monounsaturated fat; 7 grams polyunsaturated fat; 5 grams carbohydrates; 2 grams dietary fiber; 0 grams sugars; 32 grams protein; 784 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

  1. Step 1

    Add 1 tablespoon of the olive oil to the bottom of a clean, sterilized wide-mouthed jar or a bowl just big enough to fit the cheese. Add the cheese to the jar and top with peppercorns and herbes de Provence. Pour the remaining olive oil over the top (it should cover the cheese completely; if it doesn’t, add more to cover).

  2. Step 2

    Cover the jar and marinate for 2 hours at room temperature or overnight in the refrigerator. The marinated goat cheese can be kept in the refrigerator for up to 1 week and brought to room temperature before serving. Serve the cheese in the oil, and use a baguette to make sure none of it gets left behind.

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Ratings

5 out of 5
158 user ratings
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Comments

Sue

Try cutting the goat cheese with dental floss or thread.

Tobey Crockett

Amazingly enough, Target carries a quite decent herbes de provence blend under their Good and Gather house brand. I have worked in various cheese shops over the years and can also recommend trying a bit of drizzled honey with young chevres, perhaps with some very finely ground bay leaf dusting the top, as we did at the old Dean & Deluca on Prince Street. Yum!

JJ

Because when cheese is left in a jar, bacteria can multiply fast. So it's good to start with a really clean bowl.

Meaghan

Please be aware pink peppercorns are related to cashews

Meaghan

Just a word of caution for those with nut allergies - pink peppercorns are related to cashews.

Rebecca Sontag

OMG, thanks for this!!!!!!! Cashews are the ones that try to kill me!

Eve

Wow so delish

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Credits

Adapted from “Le Sud: Recipes From Provence-Alpes-Côte D’Azur” by Rebekah Peppler (Chronicle Books, 2024)

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