Olive Oil–Marinated Goat Cheese

Olive Oil Marinated Goat Cheese

When baked, these marinated cheeses are great spread on crusty bread or served with a tart, rustic salad. The marinade can be reused or whisked into a vinaigrette. See the Olive Oil Marinated Goat Cheese recipe »Todd Coleman

When baked, these marinated cheeses are great spread on crusty bread or served with a tart, rustic salad. The marinade can be reused or whisked into a vinaigrette.

Olive Oil–Marinated Goat Cheese
When baked, these marinated cheeses are great spread on crusty bread or served with a tart, rustic salad. The marinade can be reused or whisked into a vinaigrette.
Yield: serves 4

Ingredients

  • 6 small rounds goat cheese, about 1 oz. each
  • 12 cup extra-virgin olive oil
  • 14 cup walnut oil
  • 2 tbsp. red wine vinegar
  • 1 tbsp. chopped fresh thyme
  • 1 tbsp. finely chopped chives
  • 1 tbsp. whole black peppercorns
  • 12 tsp. crushed red chile flakes
  • 3 dried bay leaves
  • Kosher salt, to taste
  • Toasted country-style bread, for serving

Instructions

  1. Put goat cheese rounds into an 8" x 8" baking dish. In a medium bowl, whisk together olive oil, walnut oil, vinegar, thyme, chives, peppercorns, chile flakes, and bay leaves; pour over goat cheese. Cover dish with plastic wrap and let sit at room temperature, turning occasionally, for 1 hour or refrigerate for up to 1 week.
  2. Heat oven to 425°. Transfer dish to a baking sheet, unwrap, season cheese with salt, and bake until warmed through and slightly soft, 6–8 minutes. To serve, transfer cheese to a platter and serve with toasted bread.