Olive-Marinated Goat Cheese with Herbes de Provence
Olive-Marinated Goat Cheese with Herbes de Provence
Olive-Marinated Goat Cheese with Herbes de Provence
By Micah Siva
8
Holiday appetizers don’t have to be fussy to be special. A simple marinated goat cheese is the ultimate make ahead dish that your guests will love. Scented with fragrant Herbes de Provence, lemon and briny olives, creamy goat cheese sings with festive flavor! This can keep in the fridge for up to 2 weeks, so long as the goat cheese is fully submerged in oil.
Ingredients
1/2 cup pitted Castelvetrano olives, sliced
- 2 cups extra virgin olive oil
- 4 teaspoons Oaktown Spice Shop Herbes de Provence
- 4, 1-inch strips of lemon zest
8 oz fresh goat cheese
Directions
Use two pieces of paper towel to blot the sliced olives to remove any excess moisture.
Add the olives to a large square or rectangular container with a tight fitting lid. Pour the olive oil over the olives and top with the Herbes de Provence and lemon zest. Set aside.
- Cut the goat cheese into 8 to 10 equal rounds, about ¼ inch thick.
Add the goat cheese to the oil, with enough oil to cover. Add additional oil, as needed, to cover. Refrigerate for at least 2 hours, preferably overnight.
- Spoon the goat cheese and oil into a shallow dish to serve. Serve with crackers or baguette.
This is a tasty easy hors d’ oeuvres. I used the zest of one lemon rather than strips.