Marinated Goat Cheese with Fresh Thyme and Lemon

This is a great hors d’oeuvre to take to a party. Make it a few (or several) hours ahead, refrigerate it, and then let it warm up a bit before putting out with toasted baguette slices or crackers. After serving, there will probably be some olive oil left in the dish. Save it and drizzle it over grilled or toasted bread the next day.

1 4-ounce log fresh goat cheese, sliced into 6 pieces
1 heaping tablespoon fresh thyme leaves and flowers, lightly chopped, plus a sprig or two for garnish
1 packed teaspoon fresh lemon zest
2 teaspoons finely chopped pitted black olives
2 teaspoons finely chopped sundried tomatoes
Sea salt or kosher salt
½ cup extra virgin olive oil, more if necessary
Toasted crostini, baguette slices, or crackers for serving

Arrange the slices of goat cheese snugly in one layer in a small shallow dish. (I use a little straight-sided tapas dish for this, but a small gratin dish would work, too.)  Sprinkle the thyme, lemon zest, olives and sundried tomatoes over and around the cheese, and sprinkle the cheese with a little sea salt. Pour over the olive oil. It should just barely cover the cheese. Add more if necessary. Let the cheese marinate in the refrigerator for a few hours, and bring it to room temperature about 45 minutes before serving. Put the dish of cheese, the baguette slices or crackers, and a couple small knives out for serving.

Serves 6


- Recipe courtesy of Susie Middleton