Marinated Goat Cheese, Olives, Artichokes and Tomatoes


  • Toasted baguette slices
  • 2 teaspoon(s) chopped thyme
  • 1 cup(s) Niçoise olives
  • 1.5 pound(s) fresh goat cheese
  • 0.5 teaspoon(s) piment d'Espelette pepper
  • 2 teaspoon(s) chopped rosemary
  • 0.5 cup(s) pine nuts
  • + 4 more ingredients
    • Salt
    • 1 cup(s) red cherry tomatoes or grape tomatoes
    • 20 cooked baby artichoke hearts
    • 1 quart(s) extra-virgin olive oil

1. Preheat the oven to 350°. Spread the pine nuts in a pie plate and bake for 10 minutes, or until fragrant and lightly toasted. Transfer to a plate and let cool. 2. In a standing mixer, using the paddle, blend the goat cheese with the toasted pine nuts, rosemary, thyme and piment d'Espelette . A...

View full recipe at Food & Wine


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