Marinated Goat Cheese

Oxmoor House
Prep: 14 minutes; other: 4 hours and 10 minutes

Italy offers a tremendous variety of cheeses made from all types of milk, including sheep, goat, and buffalo. Goat cheese has a delightfully tangy flavor that is well complemented by the fresh herbs in this robust marinade. The cheese becomes more flavorful the longer it marinates.

16 servings (serving size: 1 cheese slice and 1 baguette slice)


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1/3 cup chopped sun-dried tomatoes (about 12 tomatoes), packed without oil
1/4 cup olive oil
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh basil
2 teaspoons grated fresh lemon rind
1/2 teaspoon crushed red pepper
1/2 teaspoon freshly ground black pepper
3 garlic cloves, minced
2 (4-ounce) packages goat cheese, each cut into 8 slices
16 (1/4-inch-thick) slices diagonally cut Italian or French bread baguette


1. Combine tomatoes and oil in a small bowl; let stand 10 minutes. Add rosemary and next 5 ingredients; stir well.

2. Place cheese slices in an 8-inch square baking dish; pour marinade over cheese. Cover and marinate at least 4 hours. Serve with baguette slices.

Created date

October 2009

Nutritional Information

Calories 86
Fat 6.2 g
Satfat 3.2 g
Protein 3.8 g
Carbohydrate 4.2 g
Fiber 0.4 g
Cholesterol 11 mg
Iron 0.6 mg
Sodium 129 mg
Calcium 52 mg