Marinated Goat Cheese (Italian Herbs)

marinatedgoatcheeseitalianherbs This marinated goat cheese is an easy and delicious appetizer, that can be served at room temperature or baked to make warm goat cheese.

Infused Oil:
1½ Tbsp. fresh thyme leaves, chopped
1½ Tbsp. fresh chives, chopped
1 Tbsp. fresh rosemary leaves, chopped
¼-½ tsp. crushed red pepper, to taste
2 cloves garlic, smashed
1 strip lemon rind, about 1" thick and 3" long, yellow part only
2 cups extra-virgin olive oil

Cheese:
10-12 plain goat cheese log (300 g)

Garnish:
1½ tsp. fresh thyme leaves, chopped
1½ tsp. fresh chives, chopped
1 tsp. fresh rosemary, chopped
1 pinch crushed red pepper

Crostini:
1 baguette, cut into ½" rounds
extra virgin olive oil
sea salt
black pepper, freshly ground

Combine all the infused oil ingredients in a small saucepan on the stove-top over low heat. Allow to warm about 15 minutes to infuse the oil. Turn off the heat under the pan and let the oil mixture cool to room temperature in pan. Do be sure it is completely cooled before combining with the goat cheese, or the cheese will start to melt.

Slice goat cheese log into twelve ½" rounds (or as many ½" rounds as you can cut from the size of goat cheese log you have). Gently press together and shape the rounds in your palm. Pour some of the cooled oil mixture into a glass dish baking dish just big enough to hold all the goat cheese slices in a single layer with a bit of space in between. Place cheese rounds on top of oil in dish in a single layer. Pour remaining oil mixture over the cheese slices to cover, distributing the herbs on top of cheese rounds.

Cover pan with plastic wrap and refrigerate at least 4-6 hours or overnight.

For the Crostini:
Place baguette slices in an even layer on a baking sheet. Brush top with olive oil. Place under broiler about 6” from the heat until round are golden. Remove from oven. Flip baguette slices over. Brush with olive oil and return to the broiler to toast the other side until golden. Remove from oven and immediately sprinkle with a bit of salt and freshly ground pepper. Serve warm or at room temperature. These are best used within a few hours of making. If you’d like to keep longer, skip the olive oil and just toast under the broiler.

To serve, spoon a bit of the marinade into a small serving plate. Top with a round of goat cheese. Spoon a bit more of the marinade over-top. Garnish with additional fresh herb mix. Serve with crostini, baguette slices or crackers.

Cook's Notes:

The first time I made this, I had one small moment of disappointment and that was when the lovely green herbs lost their vibrant colour when heated with the oil. I mean, I understand the necessity. It’s all about the infusing. Still, I longed for the pretty green, so I’ve adapted this recipe to chop a little extra of the herbs and set it aside to use as a fresh garnish just before serving.
Try this Warm. Place a few rounds into a small, oven-proof dish. Place the dish on a baking sheet. Bake in 325°F (165°C/140°C fan, Gas Mark 3) oven for 15-20 minutes, or until softened and starting to turn golden in spots.
Beyond a delicious appetizer, you can use this marinated goat cheese on sandwiches and salads, too.
When it comes to marinating, be sure to use a glass dish and find one that’s just large enough to hold the slices flat with a little space in between. If you use too large a dish, the marinade will be too thin. You may want to flip the cheese rounds over once or twice as it marinates.
If you have some of the lovely infused oil left in the dish after the goat cheese is gone, add a few drops of balsamic to the dish and enjoy with some fresh bread.
I like to keep my crostini a touch on the soft side, so I brush with olive oil and watch closely so they don’t overcook. They’re just easier to eat and more pleasant than having a rock-hard crostini.
Do note though, that the crostini brushed with olive oil don’t keep as well (they get a bit soggy/chewy as they sit), so if you want to make ahead, skip the olive oil and just toast them up. They will still be nice with the oil from the marinade.