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.
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Loved this recipe, Kelly! Thank you!!!!
Thanks for Marinated goat cheese recipe. I like goat cheese and I grow basil, mint and rosemary in my back yard. Will definitely try this recipe.
I do have a question or two.
Instead of discarding olive oil and herbs used in marinade, can they not be used as dressing on salads? How long the marinated cheese can be stored in fridge?
Absolutely! That’s a fantastic idea. And I’ve stored the cheese for up to 2 days in the fridge in a well-sealed container.
I pretty much live on the goat cheese diet. I’ve even partaken in some goat cheese gelato, and let me tell you, I wasn’t mad about it!
Such gorgeous photos from your trip! That passionfruit macaron looks amazing. And so does this goat cheese. So simple, so delicious! I came across your blog through Foodie Crush, and I am majorly swooning over just about every recipe. Can’t wait to cook my way through it!
We’ll be having house guests next week, and this sounds like a really great recipe to use (or impress? lol). I’m looking forward to tasting it! And Pierre Hermé’s passionfruit macarons and those eclairs…won’t be able to control myself. =P
This looks artistically glorious… but I’m curious why the herbs are removed… it seems as though it would be quite tasty with some herby greens in very bite?
You can definitely leave the greens in, Carmela! I just use large pieces of herbs, rather than finely chopped, so I prefer to remove them. Enjoy!
This looks so rich and tasty! I really want to try goat cheese now, I’ve always been reluctant. Also, the macaroons you pictured are adorable!
I love the eclairs most.
What a gorgeous post! We love goat cheese and I put it out as an appetizer frequently. Always looking for new ways to serve and I’m loving this fresh, spring twist.
This sounds so fabulous, Kelly! I adore goat cheese.
A cooking program in Paris…WOW! Sounds like an amazing adventure and your photos are just popping off the page! Pinned!
Goat cheese is one of my favorites. I’d love to slather this on a piece of crusty bread or a cheesy cracker.
Gorgeous, love this for an easy app!
We should probably have this next Friday?! I’m obsessed with goat cheese!! And absolutely love all your foodie pictures from Paris. What an amazing trip!! Can’t wait to see you guys! xoxo
LOVE all of those fresh herbs! Oh my goodness, and those rotisserie chickens. :)
Goat cheese is one of my favorite cheeses so spread on crackers for a light snack, but those herbs make it just perfect for Spring!
And Ohmygosh. All of those pictrues are mouth-watering, but I’m especially captivated by those roast chickens. The juices that must be falling onto those potatoes! I can only imagine how delicious they might be.
The perfect appetizer for spring and summer! Gorgeous photography, too, Kelly. Thanks for sharing!
This looks simple and so amazing. Perfect for snacks or an appetizer for Easter!
Oh man, I bet this stuff is good on pretty much ANYTHING! Love it!
Mmm, I love goat cheese and this is such a great idea!