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This is a simple make-ahead recipe, ideal for summer entertaining. The longer the cheese refrigerates, the more flavor it absorbs from the herbs. You can leave it to marinate for up to two days. For optimal flavor, let the goat cheese stand at room temperature about 10 minutes before serving.

Wanda Barras
Recipe by Cooking Light September 2007

Gallery

Douglas Merriam

Recipe Summary

Yield:
8 servings (serving size: 3/4 ounce cheese and 2 bread slices)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 8 ingredients in a small bowl, stirring well. Coat cheese evenly with basil mixture, pressing gently to adhere. Cover and refrigerate at least 2 hours. Serve cheese with baguette slices.

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  • Wine note: This menu boasts bright, acidic flavors and fresh herbs in both the Herbed Goat Cheese and the Lemon-Parsley Pesto, so you'll want a high-acid white that won't go flat against these zippy flavors. Try a Vermentino, made from an Italian grape of the same name found in Liguria and Tuscany. Campo al Mare Vermentino 2005 ($17) has melon and peach flavors delicate enough for goat cheese with an herbal, sagelike edge of its own. --Jeffery Lindenmuth

Nutrition Facts

122 calories; calories from fat 30%; fat 4g; saturated fat 1.8g; mono fat 1.9g; poly fat 0.2g; protein 4.6g; carbohydrates 17.8g; fiber 0.6g; cholesterol 5mg; iron 1.2mg; sodium 296mg; calcium 21mg.
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