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:
Marinated Goat Cheese
Adapted from 84th & 3rd
1 small jar
heaping 1 teaspoon black peppercorns, divided
2 cloves garlic, divided
1/2 cup good quality extra virgin olive oil, divided
2 teaspoons dried thyme, divided
scant 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.
sallybr says
I simply adore goat cheese, and would spread it on a nice piece of focaccia if I had a chance 😉
Melissa says
For being a big cheese lover, I’ve never had marinated cheese. This sounds so delicious, and super easy. Great pick this month 🙂
karen278 says
I LOVE goat’s cheese and this looks so tasty! FAB SRC pick for May, Karen
JJ - 84thand3rd says
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 says
That looks like the perfect appetizer! What a wonderful choice, Tara. Glad you are back this month!
spiffycookie says
Oh heck yes. I love goat cheese and have made marinated feta before but this I think would blow my mind.
Sarah E. (@sjanee11) says
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!
Wendy, A Day in the Life on the Farm says
How lucky are you that your aunts make homemade goat cheese and then you doubled the luck by finding this great recipe!
turnips 2 tangerines says
I love cheese and have eaten my fair share but have never had marinated goat cheese before…Looks delicious~ Lynn @ Turnips 2 Tangerines
Traci says
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 says
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 says
It has been way too long since I had goat cheese. I have no idea why. This looks so amazing.
Amy (@amy_donovan) says
Mmmm, this sounds awesome! I love her blog and her awesome pictures, too. =) Great choice for the SRC!
Lynsey @ Lynsey Lou's says
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 says
never heard of marinated cheese!
I totally need to make this!!
Great Pick this month!
palatablepastime says
I would love this on top of a salad with a little vinegar to boot.
lk529 says
I had goat cheese last weekend – turns out I don’t hate it! I imagine this would add great flavor to a sandwich.
Tara says
Thanks everyone!