Olive Oil–Marinated Goat Cheese

Name: Olive Oil–Marinated Goat Cheese
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 6 small rounds goat cheese, about 1 oz. each; 1 ⁄ 2 cup extra-virgin olive oil; 1 ⁄ 4 cup walnut oil; 2 tbsp. red wine vinegar; 1 tbsp. chopped fresh thyme; 1 tbsp. finely chopped chives; 1 tbsp. whole black peppercorns; 1 ⁄ 2 tsp. crushed red chile flakes; 3 dried bay leaves; Kosher salt, to taste; Toasted country-style bread, for serving

Serves
serves 4

TODD COLEMAN

When baked, these marinated cheeses are great spread on crusty bread or served with a tart, rustic salad. The marinade can be reused or whisked into a vinaigrette.

Ingredients

6 small rounds goat cheese, about 1 oz. each
¹⁄₂ cup extra-virgin olive oil
¹⁄₄ cup walnut oil
2 tbsp. red wine vinegar
1 tbsp. chopped fresh thyme
1 tbsp. finely chopped chives
1 tbsp. whole black peppercorns
¹⁄₂ tsp. crushed red chile flakes
3 dried bay leaves
Kosher salt, to taste
Toasted country-style bread, for serving

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Instructions

Step 1

Put goat cheese rounds into an 8" x 8" baking dish. In a medium bowl, whisk together olive oil, walnut oil, vinegar, thyme, chives, peppercorns, chile flakes, and bay leaves; pour over goat cheese. Cover dish with plastic wrap and let sit at room temperature, turning occasionally, for 1 hour or refrigerate for up to 1 week.

Step 2

Heat oven to 425°. Transfer dish to a baking sheet, unwrap, season cheese with salt, and bake until warmed through and slightly soft, 6–8 minutes. To serve, transfer cheese to a platter and serve with toasted bread.