Healthy Eats

Herb Marinated Goat Cheese

This easy recipe for Herb Marinated Goat Cheese makes such a simple appetizer, you’ll make it again and again. You can make it ahead of time and let it rest in the fridge until you’re ready to entertain. I enjoy serving it with fresh cut vegetables like pepper, slabs of fresh cucumber, or celery sticks. Of course you can also serve it with warm fresh bread or on a salad. The leftover marinade makes a perfect herby salad dressing when a little vinegar is added, it’s like a bonus, two recipes in one.


Herb Marinated Goat Cheese

1 10 ounce log of fresh goat cheese

1/2 cup good olive oil

4 garlic cloves minced

1/2 cup chopped basil

pinch of red pepper flakes

1/2 teaspoon ground black pepper

1 teaspoon sea salt

extra olive oil as needed


  • slice the goat cheese into 1/4 rounds, use thread or plain dental floss to cut it, wrap around the goat cheese at 1/4 inch intervals and pull to slice evenly
  • in an 8X8 pan or other container layer in some of the olive oil, just enough to coat the pan and set it aside
  • meanwhile warm the rest of the olive with the minced garlic over a low burner for 10-15 minutes or so just to take the raw edge off of it, don’t cook it until it’s browned or burned
  • cool for 5 minutes or so and then stir in the rest of the ingredients, taste to make sure you don’t need more salt or pepper or herbs
  • lay a layer of goat cheese in the pan you prepped earlier
  • pour some of the infused oil over the cheese
  • layer more cheese over the top and add the rest of the herbed oil
  • if you need more oil to cover the cheese add some
  • cover and let it sit in the refrigerator for at least 2 hours and up to 24 hours
  • you can let it come to room temperature before serving if you prefer


Herb Marinated Goat Cheese



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