Marinated Goat Cheese

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)

Recipe from

Oxmoor House

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


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.


Kelley Wilton,

Oxmoor House Healthy Eating Collection,

Oxmoor House

June 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note