Best Marinated Goat Cheese Recipes

MARINATED GOAT CHEESE

Steps:

• Place the peppercorns, garlic cloves and bay leaves in a clean, sterilized wide-mouthed jar. Pour in a film of olive oil.
• Cut the goat cheese into rounds 1/2 inch thick (I get neat rounds using unflavored dental floss to cut through the cheese). Place one round in the jar and drizzle on some olive oil. Stack the remaining rounds, drizzling oil onto each round before topping with the next. Add the thyme and rosemary sprigs to the jar and pour in olive oil to cover the goat cheese rounds completely. Cover the jar and leave at room temperature for several hours, then refrigerate.

MARINATED BEET SALAD WITH WHIPPED GOAT CHEESE

Steps:

• Prepare the beets: Place a rack in the center of the oven and heat to 400 degrees. Place a sheet pan underneath to catch any drips from the beets.
• Trim the greens, tops and stems from the beets. Wash thoroughly and wrap in aluminum foil packages, about 4 beets per package. Place the packages directly on the oven rack and bake until beets are easily pierced by a fork or knife, 45 minutes to 1 hour depending on size. (No need to unwrap the beets to test them.)
• Meanwhile, in a large bowl, combine shallots, oil, vinegar and a lavish sprinkling of salt and pepper. Set aside.
• Remove beets from oven and carefully open packages to let the steam escape. Let cool at least 20 minutes, or up to 4 hours.
• Unwrap beets and use a peeler or your fingers to remove any tough skin. Dice beets neatly into bite-size pieces. Add to bowl with shallot mixture, mix well and let marinate in the refrigerator for at least 30 minutes or up to 8 hours. Stir occasionally.
• Meanwhile, in a toaster oven or 350-degree oven, toast nuts until golden, about 5 minutes. If unsalted, sprinkle with salt. Let cool, then coarsely chop.
• Prepare the goat cheese: In a bowl, mix or whisk all ingredients together until smooth. Keep whipping until cheese is fluffy and soft. Taste and season with additional vinegar and salt. Refrigerate until ready to serve.
• To serve, pile beets on a serving platter or individual plates. Spoon remaining dressing over the top. Spoon dollops of goat cheese mixture on and around the beets, then tuck in herbs and/or greens. Sprinkle with nuts and serve immediately.

GOAT CHEESE WITH MARINATED ROASTED PEPPERS

Steps:

• Preheat grill to 375 degrees F (190 degrees C) to 400 degrees F (200 degrees C).
• Grill Anaheim chile peppers, yellow bell pepper, and red bell pepper on the preheated grill with the lid open, turning peppers often, until blistered and blackened, 5 to 7 minutes. Transfer peppers to a resealable plastic freezer bag using tongs; seal and let steam loosen skins, about 10 minutes. Carefully open bag, peel peppers, remove and discard seeds, and chop peppers.
• Combine peppers, olive oil, vinegar, and garlic in a bowl until evenly combined; cover with plastic wrap and chill, 8 hours to overnight.
• Place goat cheese on a serving plate; spoon pepper mixture over goat cheese.

BEET AND MARINATED GOAT CHEESE SALAD

Steps:

• For the dressing: Combine the oil, vinegar, apple juice, thyme, pepper, salt and garlic in a small bowl and whisk to blend. Season with additional salt and pepper.
• For the salad: Preheat the oven to 425 degrees F. Place the goat cheese in a medium bowl. Drizzle with just enough dressing to moisten. Refrigerate until ready to serve.
• Wrap each beet in foil. Place the beets directly onto the oven rack and roast until tender, about 50 minutes. Eight minutes before the beets are tender, place the green beans in a pie dish. Add the oil and a pinch each salt and pepper and toss to coat. Roast the green beans alongside the beets until crisp-tender, about 8 minutes. Remove the foil from the beets and set aside until cool enough to handle. Cut each beet into 6 to 8 wedges.
• Combine the lettuces in a large bowl. Add the green beans and apple slices and top with the beet wedges. Sprinkle the goat cheese on top. Just before serving, pour the dressing over the salad and toss until coated.

MARINATED FIG AND GOAT CHEESE CROSTINI

Steps:

• In a medium bowl, combine the goat cheese, olive oil, honey and half of the tarragon, shallots and lemon zest. Season with salt and pepper.
• In a separate bowl, toss the figs with the lemon juice, saba vinegar and remaining tarragon, shallots and lemon zest. Season with salt and pepper.
• Spread the goat cheese mixture on the crostini, then top with the figs.

MARINATED GOAT CHEESE WITH HERBS AND SPICES

Steps:

• Gently break goat cheese into large pieces; arrange in a serving bowl. Let sit at room temperature while you infuse oil.
• Crush allspice and coriander with the flat side of a chef's knife. Place in a small saucepan along with garlic, orange zest, bay leaves, star anise, oil, and red pepper flakes. Cook over low, swirling pan occasionally, until garlic is golden, 15-20 minutes. Pour over goat cheese. Let sit until cool, about 30 minutes.
• Preheat oven to 425°. Arrange bread in a single layer on a rimmed baking sheet and toast until golden brown around the edges, 5-8 minutes.
• Sprinkle marinated goat cheese with flaky salt and serve with toast.
• Do Ahead
• Goat cheese can be marinated 3 hours ahead. Store lightly covered at room temperature.

MARINATED GRILLED SALMON WITH TOMATO, BASIL, AND GOAT CHEESE

Steps:

• Mix first 10 ingredients in bowl.
• Pour marinade into large freezer bag.
• Marinate fish at least 20 minutes with bag sealed at room temperature.
• Thinly slice the tomato and sprinkle with salt and pepper.
• Place fish on hot grill. Add salt and pepper to taste. (Fresh ground is preferred).
• As the fish cooks (3-5 minutes per side), use a brush and mop the marinade onto fish.
• Turn salmon a quarter (90 degrees) after a quarter of the way through cooking. (This will give it nice grill cross hatch marks).
• Flip fish half way though cooking. Add salt and pepper to taste to this side as well.
• Continue to baste the fish with marinade. (Try to use all if possible).
• Turn fish another 90 degrees after 3/4 done cooking.
• Before fish is completely cooked, top it with thinly sliced tomato. Top tomato with fresh basil. Top basil with crumbled goat cheese. Shut the grill for a minute or two before taking fish off. Let rest a few minutes and enjoy!
• Feel free to make the marinade to taste. It should be sweet, and salty, and sour. I did not measure anything out when making this dish. I simply tasted it a few times until it was balanced the way I liked it.

MARINATED CHERRY PEPPERS STUFFED WITH HOMEMADE GOAT CHEESE SERVED WITH A PROSCIUTTO AND ARUGULA SALAD

Steps:

• Whisk marinade ingredients together in a non-reactive bowl and set aside.
• With a sharp paring knife, remove stem and core of peppers and dry them well with paper towels.
• In a small bowl, mix goat cheese with salt and pepper, to taste. Carefully fill each pepper with goat cheese and place in a shallow non-reactive casserole dish or bowl. Cover with marinade and refrigerate overnight before serving. (For an interesting twist, dip in beer batter and fry)
• When ready to serve, remove cherry peppers from marinade and set aside. Using a spatula, transfer marinade to a large bowl, add Arugula and sliced onions and toss well to combine. Divide salad between 8 salad plates, top with a piece of proscuitto and garnish with stuffed peppers.
• In a large non-reactive saucepan, combine goat's milk, buttermilk, and rennet. Heat over low heat to 180 degrees. Transfer to a non-reactive bowl and allow to sit overnight, covered, until curd and whey separate. Line a colander with several layers of cheesecloth and ladle curds into colander. Discard whey. Fold cheesecloth over top of curd and allow to drain overnight, refrigerated. Remove from cheesecloth and season to taste with olive oil, salt and pepper.

MARINATED BEETROOT WITH GRILLED GOAT'S CHEESE

Steps:

• Mix the oil, vinegar, sugar and thyme in a shallow dish and season well. Add the sliced beetroot and marinate for at least 1 hr or overnight, if you like.
• Heat grill to high. Season the goat's cheese slices, then place on an oiled baking tray and grill for 2-3 mins until golden and melting.
• Lift out the beetroot, reserving the marinade, and divide between 4 plates. Top with the rocket, a round of goat's cheese and a little more rocket. Drizzle with the marinade and serve.

ROASTED MARINATED PEPPERS WITH GOAT CHEESE

Steps:

• Heat oven to 375 degrees F (190 degrees C).
• Arrange peppers on a foil-lined baking sheet and bake until blackened and soft, 25-30 minutes, turning once or twice.
• Transfer to a bowl, cover with plastic wrap and let stand 10 minutes (this helps steam the peppers in their skins, and makes skin removal easier).
• Meanwhile, make the marinade: combine oil, vinegar, lemon juice, garlic, leaves from about half the thyme, salt and pepper in a large bowl.
• While peppers are still hot, slip off the skin and scrape out seeds; remove stems.
• Cut each pepper into quarters.
• Add roasted peppers to the marinade and refrigerate for 2-3 hours.
• To serve, arrange peppers on 4 plates, garnish with olives, oranges and remaining thyme, and crumble goat cheese over and season with additional freshly ground pepper.
• Note: instead of all red wine vinegar, you can use 1 1/2 tablespoons red wine vinegar and 1 teaspoon balsamic, for even deeper and sweeter flavor. Chopped basil is also a delicious garnish.

MARINATED GOAT CHEESE SPREAD / DIP

Steps:

• Arrange cheese in a shallow dish in a single layer. Scatter olives, sundried tomatoes and basil over and around it.
• In a small bowl, combine vinegar, oil, garlic, rosemary, thyme, and pepper. Pour over cheese.
• Marinate a few hours in the fridge or overnight. Serve at room temperature with grilled or fresh bread.

MARINATED GOAT CHEESE WITH GARLIC, BASIL AND ORANGE ZEST

Steps:

• Cut goat cheese into 1/2 inch thick slices. Arrange the slices in a single layer in a pie plate ot baking dish.
• In a small saucepan, combine the olive oil, peppercorns and allspice berries.
• In a small bowl, combine the garlic, ginger, basil and orange zest.
• Place the saucepan over medium-high heat and cook until the peppercorns begin to pop, about 2 minutes.
• Remove the pan from the heat and immediately stir in the garlic mixture. After 5 seconds of stirring, pour the hot mixture over the goat cheese.
• Marinate in the refrigerator at least 3 hours.
• To serve, transfer the chilled cheese to a serving plate. Serve at room temperature with crackers.

BROILED GOAT CHEESE TOASTS WITH MARINATED GREENS

Steps:

• Marinated greens:
• Trim off and discard the tough stems from the greens. Heat 1 tablespoon of the olive oil in a wide skillet or saucepan over medium-low heat. Add the garlic and red pepper flakes and stir for about 1 minute, until fragrant. Pile in the greens, in batches if necessary, and add a splash of water (you can also cover with a lid to compress them). Add a big pinch of salt and gently cook, stirring with tongs, until wilted and tender. Cooking times will vary depending on type of green, so watch and taste as you go. If cooking a combination of different greens, cook each type separately. Add a splash of water to the pan if it dries out.
• Transfer to a colander to drain and cool until safe to handle. Gently squeeze out excess liquid using your hands or a spatula or wooden spoon, pressing against the side of the colander. Coarsely chop the greens, then transfer them to a medium bowl and toss with the remaining 1 tablespoon olive oil and a few drops of lemon juice. Taste and add more lemon juice, red pepper flakes, or salt as needed. Store in an airtight container in the refrigerator; allow to come to room temperature before serving.
• Toasts:
• Preheat the broiler to high.
• Arrange the toasts on a baking sheet and brush both sides with olive oil. Transfer to the broiler and broil for 2 to 4 minutes, until lightly golden on the top. Flip the toasts. Smear each slice with about 2 teaspoons goat cheese, drizzle with a bit of olive oil, and return to the broiler. Broil, watching carefully, for just a minute or two, to heat through and lightly brown. Transfer to a serving platter and divide the greens on top. Zest the lemon over everything, sprinkle with a bit of flaky salt and black pepper, add a drizzle of olive oil, and serve while the toasts are still warm.

MARINATED GOAT CHEESE ROUNDS WITH CROSTINI

Steps:

• Goat Cheese Rounds:.
• Roll the cheese into a 4" long log. Slice into 1" thick rounds and place in a shallow dish. In a small bowl, whisk together vinegar, garlic, thyme, pepper, olives, and olive oil until well blended. Pour over the goat cheese and marinate, refrigerated, for 2 hours to 1 week. Before serving, let warm to room temperature, about 30 minutes.
• Crostini:.
• Preheat the broiler or grill. Drizzzle the bread with olive oil, and grill or broil until golden brown. When the crostini come out of the oven or off the grill, rub them with a bit of the minced garlic. Then cut in half on the diagonal. Serve the warm crostini with the goat cheese. Enjoy!

MARINATED GOAT'S CHEESE

Steps:

• Sterilise a 500g jar (see tip). Oil your hands well, then break the goat's cheese into 4 pieces and roll into balls. Place the cheese in the jar, then pack the lemon zest, thyme and chilli around the cheese. Scatter over the fennel seeds and pour over the oil. Chill and leave to marinate for 2 days. Store in the fridge, and eat within 2 weeks.

MARINATED LENTIL SALAD WITH CREAMY GOAT CHEESE AND RIPE TOMATOES

Steps:

• Place the lentils in a 2-quart saucepan with the yellow onion and bay leaf and cover with about 4 cups of cold water. Bring to a boil, then reduce the heat and simmer until lentils are tender but not mushy, 15-20 minutes.
• Remove the lentils from the heat and pour into a colander. Run warm water over them to rinse off the sludge. Shake off any excess water, then turn the lentils into a bowl, and immediately add the red onion, vinegar, olive oil, and some salt. Stir gently with a spatula, then add the garlic, cumin, and mint. Season with salt and pepper. Marinate for 10 minutes, then taste again and adjust the acidity (adding more oil or vinegar as desired) and salt and pepper.
• Place about 1/2 cup dressed lentils on each plate, then add a spoonful or two of goat cheese and some sliced tomatoes. Drizzle the tomatoes with olive oil, and season with salt and a grind of black pepper. A mint or basil sprig in the center makes a pretty garnish.

MARINATED HARICOTS VERTS WITH PROSCIUTTO AND GOAT CHEESE

Steps:

• Preheat the oven to 350 degrees F.
• Roast the beet until tender, about 45 minutes depending on size. Let cool, then peel. Slice into wedges and set aside.
• Blanch the haricots verts in well-salted boiling water until al dente, 3 to 5 minutes. Immediately shock in an ice water bath.
• Drain the haricots verts and transfer to a bowl. Add the lemon juice and olive oil, and season with salt and pepper; toss to coat.
• Lay the prosciutto slices on a plate and top with the haricots verts.
• In the same bowl toss the beets with a little salt and pepper, then place on top of the haricots verts.
• Crumble the goat cheese over the top. Garnish with the sprouts.

GOAT CHEESE MARINATED IN ROSEMARY, FENNEL, AND HOT RED PEPPER

Steps:

• In a 1-pint jar with a tight-fitting lid combine the cheese with the fennel seeds, the red pepper flakes, the rosemary, and the lemon zest, pour enough of the oil over the mixture to cover the cheese completely, and let the cheese marinate, covered, and chilled, for at least 1 week and up to 4 weeks. Let the mixture come to room temperature before serving.

MARINATED FRESH GOAT CHEESE

Steps:

• Place cheeses in a jar; add oil to cover. Add peppercorns, thyme, and dried chile peppers to taste. Cover jar tightly, and refrigerate for up to 2 weeks. Drain before serving.

MARINATED GOAT CHEESE WITH OREGANO

Steps:

• Combine goat cheese, oregano, garlic, and peppercorns in a jar. Add olive oil. Store, refrigerated, up to 5 days.