Marinated Goat Cheese

  • 8-12 oz. goat cheese (the type I usually get is sold in 4 oz. logs, so 2-3 of those will do nicely)
  • 1-2 garlic cloves, minced (you can use some whole cloves for a pretty presentation)
  • 5-8 sprigs of fresh herbs
  • 1-2 tsp. coarse dried herbs
  • Sundried tomatoes, dried mushrooms, nuts, and/or olives, chopped as fine as you prefer
  • Coarsely ground pepper (you can use some whole peppercorns for a pretty presentation)
  • Salt
  • About 1/2 c. extra-virgin olive oil

Using a sharp knife or a bit of fine twine, cut the goat cheese into about twelve 1/2-inch-thick rounds. Set the rounds aside.

In a clean 8-oz. jelly jar, layer some of your chosen additions - making sure you haven't entirely covered the bottom of the jar. Carefully add a round of goat cheese. Repeat this process until you've filled the jar with cheese rounds and flavoring additions. Carefully fill the jar to the rim with olive oil and seal tightly.

Refrigerate the jar and use within one week. Great paired with crackers, bread, grilled meat and vegetables, olives, and more.

  • Yields: 1 8-oz. jar of marinated cheese
  • Preparation Time: 10 minutes
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