Marinated Goat Cheese

By Martha Rose Shulman

Marinated Goat Cheese
Andrew Scrivani for The New York Times
Total Time
15 minutes, plus several hours' steeping
Rating
4(124)
Comments
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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.

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Ingredients

Yield:4 or 5 rounds of marinated goat cheese

    For a 1-cup Wide-mouth Jar

    • 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
Ingredient Substitution Guide
Nutritional analysis per serving (4.5 servings)

61 calories; 5 grams fat; 3 grams saturated fat; 0 grams trans 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

  1. Step 1

    Place the peppercorns, garlic cloves and bay leaves in a clean, sterilized wide-mouthed jar. Pour in a film of olive oil.

  2. 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.

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Ratings

4 out of 5
124 user ratings
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Comments

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.

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.

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

This is great! I cheat and use a few tablespoons of herbs de Province instead of fresh herbs; still wonderful!

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…

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