How to make it

  • 1 (8-ounce) log goat cheese , chilled
  • 1/4 cup extra-virgin olive oil
  • 3/4 teaspoon fresh thyme leaves , chopped
  • 3/4 teaspoon fresh chives , minced
  • 1/4 teaspoon fresh rosemary , minced
  • 1 small garlic clove , minced to a puree with 1/8 teaspoon salt
  • Ground black pepper
  • 1. Use a piece of dental floss to cut the cheese crosswise into slices 1/3 inch thick.
  • 2. Whisk the oil, thyme, chives, rosemary, garlic-salt puree, and pepper to taste together in a small bowl.
  • 3. Pour the oil mixture over the cheese. Serve immediately or cover and refrigerate for up to 1 day.

Reviews & Comments 2

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  • huxter 9 years ago
    Delicious -I work in a farmhouse cheesery and we do a similar blend for our feta .We'd love to do goat's milk but the quality of the milk can be all over the place at different times of the year .So too with cow's milk but we can adjust for that .We have late lactation milk right now ,playing games with our curd strength.
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    " It was excellent "
    tinadc ate it and said...
    delicious will serve this over the weekend with bbq------high 5
    Was this review helpful? Yes Flag

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