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
- 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
- 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.