Goat Cheese Marinated with Lemon & Herbs

Goat Cheese Marinated with Lemon & Herbs
Photo by Scott Phillips


  • Crostini (toasted baguette slices) or good-quality crackers for serving
  • ½ cup extra-virgin olive oil; more if needed
  • 1 tsp. coarsely chopped fresh thyme leaves
  • Sea salt or kosher salt
  • 4-oz. log fresh goat cheese, sliced into 6 equal rounds
  • 3 small rosemary sprigs
  • 2 tsp. (loosely packed) freshly grated lemon zest
  • + 2 more ingredients
    • 2 Tbs. finely chopped drained oil-packed sun-dried tomatoes
    • ½ tsp. minced capers

In a small, shallow dish (about 1-1/2-cup capacity, preferably straight-sided; I use a small cazuela), ­arrange the six pieces of goat cheese in one layer. Don’t worry if some of the cheese pieces crumble; just tuck them into the dish. Sprinkle the lemon zest, sun-dried tomatoes, capers, and thym...

View full recipe at Fine Cooking


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