Cheese, herbs, olive oil. What more could you need to get your next party started? This three-ingredient stroke of appetizer genius was another key takeaway from the cooking program I recently attended in Paris.
Marinated Goat Cheese with Fresh Herbs gives simple flavors the chance to shine, which means the better quality ingredients you use, the better this easy appetizer will taste. So feel free to splurge on your favorite fresh goat cheese, and go ahead and reach a tad higher for that top-shelf EVOO.
Read on for the recipe, plus a few snapshots of some of my favorite Parisian sights and snacks…
Rotisserie chickens are a thing of beauty, but leave it to the French to take it one step further by adding a bed of potatoes beneath the roasting poultry. This two-in-one discovery was on display at the outdoor market on Marché President Wilson.
France may be all about the macarons, but the rainbow of freshly baked éclairs at L’ Eclair de Génie was enough to merit a stop (and a sample or two). Imagine a light-as-air pastry shell filled with silky cream and topped with a metallic frosting and artistic garnish.
It wouldn’t be a trip to Paris without a tour of the city’s vast macaron shops. We made the usual stops at Ladurée and Pierre Hermé, with an added visit to Russian-inspired Café Pouchkine for a box of macarons in assorted flavors.
And the award for Best Macaron in Paris goes to … Pierre Hermé’s passionfruit macaron! The bite-sized treat (pictured above) featured the perfect pillowy crunch, followed by a creamy burst of passionfruit flavor. It was everything you hoped, dreamed and needed a Parisian macaron to be.
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- 1 (10-ounce) goat cheese log
- Assorted fresh herbs (See Kelly's Note)
- Extra-virgin olive oil
- Slice the goat cheese log into four equal rounds.
- Arrange the goat cheese rounds in a shallow dish, spacing them apart so that they do not touch. Sprinkle the fresh herbs all around and atop the goat cheese. Pour enough olive oil on top of and around the goat cheese so that the goat cheese is at least halfway submerged.
- Cover the dish securely with plastic wrap and refrigerate it for a minimum of 12 hours and up to 3 days.
- When ready to serve, remove the goat cheese from the fridge and let it stand at room temperature for about 20 minutes. Discard the herbs and olive oil. (See Kelly's Notes.) Serve the goat cheese with assorted bread, crackers or crudité.
- Use whatever fresh herbs you have on hand or find at your local market. I use fresh rosemary, basil, oregano, dill, thyme and mint. They can be kept whole or roughly chopped, and the more herbs you use, the more flavor you'll impart in the cheese.
- The discarded, herb-infused olive oil can be used for other cooking purposes.
- ★ Did you make this recipe? Don't forget to give it a star rating below!