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Marinated Goat Cheese

25 May, 2015 by Tara 18 Comments

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Marinated Goat Cheese recipe for Secret Recipe Club!

Marinated Goat Cheese (2 of 3)

I took a break from Secret Recipe Club last month, but am back this month with Marinated Goat Cheese! For those who haven’t seen my previous Secret Recipe Club posts, this club includes a group of bloggers who are assigned a different blog each month and secretly make a recipe to post on their specified reveal day. I look forward to my assignment email every month and discovering new blogs. It is also fun to see what someone chooses from your blog.

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This month I was assigned 84th & 3rd. The writer behind the blog, JJ, grew up the United States and currently live in Australia (Sydney). You will find a great variety of recipes on her site. She calls herself a “veg-aquarian” (minus cooking meat for others) and there are plenty of vegan, dairy-free, or gluten-free recipes (though not all recipes as she doesn’t practice these diets exclusively). I absolutely love her photos. They really pulled me in and left me wanting to make everything. It was difficult to choose just one, but I settled on the Marinated Goat Cheese. My aunts make Chèvre and I had a container sitting in the freezer waiting to be eaten. I have pinned quite a few for later, including: Sparkling Watermelon and Roasted Strawberry Popsicles; Chocolate Tahini Spread; Rainbow Whole-Fruit Ice Pops, Cucumber Salad; Chocolate Caramel Tart; Roasted Pear, Parmesan, and Spiced Pecan Salad; Roasted Tomatillo Salsa Verde; and Strawberry, Cucumber, and Coconut Water Slushy.

Marinated Goat Cheese (1 of 3)

I served the goat cheese with crackers, but it would also be great with crostini or vegetables. JJ adds an excellent point of using the leftover seasoned olive oil as a salad dressing.

My chèvre was more crumbly, because that is how my aunts packaged it. If you get the kind that comes in a log, you can just cut it into chunks.

Check out what other members of the group featured:

  • Whole Wheat Peasant Boule with Flax and Fennel Seeds from Karen’s Kitchen Stories
  • Lamb Meatballs with Toasted Orzo from Bewitching Kitchen
  • Chorizo Chicken with Olives and Roasted Peppers + Yellow Rice from A Calculated Whisk
  • Gluten-Free & Vegan Banana Bread Pancakes from 84th&3rd
  • Blended Root Beer Float from Lynsey Lou’s
  • Glazed Lemon Pound Cake from Making Miracles
  • Mac ‘n Cheese Impossible Pie from The Wimpy Vegetarian
  • Savory Cheddar and Onion Cracker Pie from Shockingly Delicious
  • Cherry Sakura Scones from Hapa-tite
  • Baked Fish on Polenta with Chorizo Butter from Couscous & Consciousness
  • Black Bean and Beer Queso from Sew You Think You Can Cook
  • Chocolate Chip Cookie Dough Fudge from Fantastical Sharing of Recipes
  • Apple Fritter Bread from Life on Food
  • Spaghetti Aglio e Olio from Enriching Your Kid
  • Pan Roasted Saffron Tomato Crostini with Labneh from A Kitchen Hoor’s Adventures
  • American Diner Style Homemade Breakfast Sausage from Lavender & Lovage
  • Chicken and Broccoli Alfredo Shells from A Day in the Life on the Farm
  • Homemade Tahini from Chocolate and Chillies
  • Strawberry Agua de Fresca from I am a Honey Bee
  • Grilled Chicken Gyro Salad with Pita Croutons from Palatable Pastime
  • Pineapple Fried Rice from Fearless Homemaker
  • Mangas Flambada (Mango Flambe) from Curious Cuisiniere
  • Bean and Basil Pesto Penne from Without Adornment
  • Zucchini Lasagna from The Spiffy Cookie
  • Avocado, Bacon, Sun-dried Tomato Tartine with Roasted Garlic Cream Cheese Spread from The Kitchen Witch
  • Greek Souvlaki Skewers with Tzatziki from Natural Noshing

Marinated Goat Cheese (3 of 3)

Marinated Goat Cheese Recipe

Adapted from 84th & 3rd

Print Pin

Marinated Goat Cheese

A recipe for Marinated Goat Cheese
Course Appetizer
Cuisine N/A
Keyword appetizer, cheese, goat cheese
Prep Time 10 minutes
Cook Time 0 minutes
0 minutes
Total Time 10 minutes
Servings 1 Small Jar

Ingredients

  • 1 1/4 teaspoons black peppercorns divided
  • 2 cloves garlic divided
  • 1/2 cup good quality extra virgin olive oil divided
  • 2 teaspoons dried thyme divided
  • 1 teaspoon sea salt divided
  • 3 1/2-5 ounces goat cheese

Instructions

  • Use a mortar and pestle or heavy knife to lightly crush the black peppercorns. Peel the garlic and crush.
  • In a small/medium jar, add half of the following: olive oil, black peppercorns, garlic, thyme, and salt.
  • Lightly crumble or cut the goat cheese and add to the jar. Cover with remaining olive oil, peppercorns, garlic, thyme, and salt.
  • Serve immediately or refrigerate until ready to eat within a few days.
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Filed Under: Appetizers/Snacks Tagged With: appetizer, cheese, goat cheese, marinade, olive oil, secret recipe club

Previous Post: « Gallitos de Papa (Costa Rican Potatoes)
Next Post: Burnt Honey Ice Cream and Mourad New Moroccan »

Reader Interactions

Comments

  1. karen278

    25 May, 2015 at 8:31 am

    I LOVE goat’s cheese and this looks so tasty! FAB SRC pick for May, Karen

    Reply
  2. sallybr

    25 May, 2015 at 8:05 am

    I simply adore goat cheese, and would spread it on a nice piece of focaccia if I had a chance 😉

    Reply
  3. Melissa

    25 May, 2015 at 8:22 am

    For being a big cheese lover, I’ve never had marinated cheese. This sounds so delicious, and super easy. Great pick this month 🙂

    Reply
  4. JJ - 84thand3rd

    25 May, 2015 at 9:20 am

    Oh using homemade chevre sounds so good! I must admit that the other recipes you pinned are some of my absolute faves ;D Thanks for doing my recipe justice this month! xx

    Reply
  5. Karen @ Karen's Kitchen Stories

    25 May, 2015 at 11:17 am

    That looks like the perfect appetizer! What a wonderful choice, Tara. Glad you are back this month!

    Reply
  6. spiffycookie

    25 May, 2015 at 11:22 am

    Oh heck yes. I love goat cheese and have made marinated feta before but this I think would blow my mind.

    Reply
  7. Sarah E. (@sjanee11)

    25 May, 2015 at 2:12 pm

    I have only had goat cheese once, but I really liked it! I would love to try this recipe out 🙂 Especially on some good crostini! Happy reveal day!

    Reply
  8. turnips 2 tangerines

    25 May, 2015 at 8:42 pm

    I love cheese and have eaten my fair share but have never had marinated goat cheese before…Looks delicious~ Lynn @ Turnips 2 Tangerines

    Reply
  9. Wendy, A Day in the Life on the Farm

    25 May, 2015 at 6:35 pm

    How lucky are you that your aunts make homemade goat cheese and then you doubled the luck by finding this great recipe!

    Reply
  10. Traci

    25 May, 2015 at 11:45 pm

    These would be perfect on the gluten free (aka tasteless) crackers I eat. What a way to spice them up and make them taste better! Great SRC pick and hope you had a great Memorial Day.

    Reply
  11. Couscous & Consciousness

    26 May, 2015 at 4:19 am

    What a great choice. I love marinating cheeses in this way and often do so with feta – getting my hands on some home made chevre would be even better. Yum.

    Reply
  12. Emily @ Life on Food

    27 May, 2015 at 10:13 am

    It has been way too long since I had goat cheese. I have no idea why. This looks so amazing.

    Reply
  13. Amy (@amy_donovan)

    28 May, 2015 at 9:09 am

    Mmmm, this sounds awesome! I love her blog and her awesome pictures, too. =) Great choice for the SRC!

    Reply
  14. Lynsey @ Lynsey Lou's

    28 May, 2015 at 12:11 pm

    I love cheese; sharp, American, Swiss, goat, sliced, cubed, shredded and even marinated! I’m not picky at all. Yours looks amazing, I’ve never marinated my own…must try that soon.

    Reply
  15. nicole @ i am a honey bee

    29 May, 2015 at 8:39 pm

    never heard of marinated cheese!
    I totally need to make this!!
    Great Pick this month!

    Reply
  16. palatablepastime

    1 June, 2015 at 9:53 pm

    I would love this on top of a salad with a little vinegar to boot.

    Reply
  17. lk529

    3 June, 2015 at 11:12 pm

    I had goat cheese last weekend – turns out I don’t hate it! I imagine this would add great flavor to a sandwich.

    Reply
  18. Tara

    8 June, 2015 at 4:01 pm

    Thanks everyone!

    Reply

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