Herby goat cheese packed with olive oil and red pepper flakes – perfect make ahead appetizer for all ages.
As simple as it gets, this classic combination of goat cheese with fresh herbs and olive oil is the ultimate make ahead appetizer to serve in the summer. This recipe gets better as it sits, and can be served cold or at room temperature with veggies, crostini, crackers or pretzels. Also makes a great topping for bagels in the morning. A nod to Ina Garten, once again, for nailing it!
I use a lidded canning jar, but any bowl or jar will work and you can close it with plastic wrap if you don’t have a lid. It gets better as it sits, but even an hour makes it great. I like it more the next day!
Herb Marinated Goat Cheese
Sliced goat cheese, marinated in olive oil, fresh herbs, and red pepper flakes.
Ingredients
- 11-12 oz goat cheese
- 1/2 cup olive oil
- 2 Tbsp chopped or torn fresh basil
- 2 Tbsp chopped fresh chives
- 1 Tbsp chopped fresh thyme leaves
- 1 Tbsp red pepper flakes
- salt and pepper to taste
- good bread or crackers for serving
Instructions
- Slice the log(s) of goat cheese into 1 ounce disks. Stack the goat cheese in one layer on the bottom of a large jar (usually fits about 2 1/2 slices, drizzle with some olive oil, sprinkle some of the herbs, pepper flakes, and salt and pepper. Repeat the process until you have all the goat cheese stacked in about 3-4 layers total.
- Seal the jar with a lid or plastic wrap. and leave on the counter for 1 hour, or up to 24 hours in the fridge. Enjoy cold or at room temperature, with whatever you want on the side - veggies, crackers, bread, or pretzels.
Notes
A weck canning jar works well for this recipe.
This also makes a delicious substitute for cream cheese on a toasted everything bagel!
