Marinated Goat Cheese recipe for Secret Recipe Club!
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.
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.
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 Recipe
Adapted from 84th & 3rd
Marinated Goat Cheese
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.
karen278
I LOVE goat’s cheese and this looks so tasty! FAB SRC pick for May, Karen
sallybr
I simply adore goat cheese, and would spread it on a nice piece of focaccia if I had a chance 😉
Melissa
For being a big cheese lover, I’ve never had marinated cheese. This sounds so delicious, and super easy. Great pick this month 🙂
JJ - 84thand3rd
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
Karen @ Karen's Kitchen Stories
That looks like the perfect appetizer! What a wonderful choice, Tara. Glad you are back this month!
spiffycookie
Oh heck yes. I love goat cheese and have made marinated feta before but this I think would blow my mind.
Sarah E. (@sjanee11)
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!
turnips 2 tangerines
I love cheese and have eaten my fair share but have never had marinated goat cheese before…Looks delicious~ Lynn @ Turnips 2 Tangerines
Wendy, A Day in the Life on the Farm
How lucky are you that your aunts make homemade goat cheese and then you doubled the luck by finding this great recipe!
Traci
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.
Couscous & Consciousness
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.
Emily @ Life on Food
It has been way too long since I had goat cheese. I have no idea why. This looks so amazing.
Amy (@amy_donovan)
Mmmm, this sounds awesome! I love her blog and her awesome pictures, too. =) Great choice for the SRC!
Lynsey @ Lynsey Lou's
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.
nicole @ i am a honey bee
never heard of marinated cheese!
I totally need to make this!!
Great Pick this month!
palatablepastime
I would love this on top of a salad with a little vinegar to boot.
lk529
I had goat cheese last weekend – turns out I don’t hate it! I imagine this would add great flavor to a sandwich.
Tara
Thanks everyone!