Marinated Goat Cheese

Last week I shared one of my favorite appetizers out of the Colorado Collage Cookbook from the Junior League of Denver, here’s another one.  I have been making this one for many, many years and it is always a big hit.  Some people may shy away when they hear the words “goat cheese” – but see if they’ll just try it.  In almost every case, they will love it! 

This is another easy, make-ahead dish to serve guests – just in time for the upcoming holidays.  It can even be prepared a couple of days in advance.  In fact, it’s even better if it has been sitting in the marinade that much longer. 

Marinated Goat Cheese
Serves 10
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  1. ½ pound log mild goat cheese (you can find 10.5 ounce logs in packs of 2 at Costco)
  2. 1 tablespoon fennel seeds, crushed
  3. 1 ½ teaspoons crushed red pepper
  4. 8 sprigs fresh rosemary
  5. 1 cup olive oil
  6. 1 thin piece fresh lemon peel
  1. Fresh lemon slices
  2. Fresh rosemary sprigs
  1. Place cheese in a small dish with cover. Combine fennel seeds, crushed red pepper, rosemary, olive oil, and lemon peel and pour over cheese. Cover and marinate in refrigerator, at least 3 days or up to 3 weeks.
  2. Place cheese on serving dish and drizzle with marinade, discarding rosemary and lemon peel. Garnish with fresh lemon slices and rosemary sprigs. The recipe calls to serve this with water crackers – I always serve with a sliced baguette. Either work great.
Adapted from Colorado Collage Cookbook from The Junior League of Denver
Adapted from Colorado Collage Cookbook from The Junior League of Denver
The Bubbly Hostess
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