Herb & Lemon Marinated Goat Cheese Appetizer

by Susie Middleton

Even people who don't think they like goat cheese gobble this up.


  • 1 4-oz log fresh goat cheese, sliced into 6 pieces
  • 4 fresh thyme sprigs
  • 4 fresh rosemary sprigs (3 to 4 inches long)
  • 2 tsp. fresh lemon zest
  • 2 tsp. chopped pitted Kalamata olives or sundried tomatoes
  • sea salt or kosher salt
  • 1⁄2 cup extra virgin olive oil, more if necessary
  • toasted crostini, baguette slices, or crackers for serving

Arrange the slices of goat cheese and the herb sprigs snugly in one layer in a small shallow dish. Sprinkle the lemon zest and the olives or sundried tomatoes over and around the cheese, and sprinkle the cheese with a little sea salt. Pour over the olive oil. Let the cheese marinate in the refrigerator for a few hours, and bring it to room temperature about 45 minutes before serving. Put the dish of cheese, the baguette slices, and a couple of small knives out for serving.

A version of this recipe originally appeared in Fine Cooking magazine.