Olive Oil–Marinated Goat Cheese

By polloazul

When baked, these marinated cheeses are great spread on crusty bread or served with a tart, rustic salad. The marinade can be reused or whisked into a vinaigrette.

Ingredients

• 6 small rounds goat cheese, about 1 oz. each
• 1/2 cup extra-virgin olive oil
• 1/4 cup walnut oil
• 2 tbsp. red wine vinegar
• 1 tbsp. chopped fresh thyme
• 1 tbsp. finely chopped chives
• 1 tbsp. whole black peppercorns
• 1/2 tsp. crushed red chile flakes
• 3 dried bay leaves
• Kosher salt, to taste
• Toasted country-style bread, for serving

Details

Adapted from saveur.com

Preparation

Step 1

1. Put goat cheese rounds into an 8" x 8" baking dish. In a medium bowl, whisk together olive oil, walnut oil, vinegar, thyme, chives, peppercorns, chile flakes, and bay leaves; pour over goat cheese. Cover dish with plastic wrap and let sit at room temperature, turning occasionally, for 1 hour or refrigerate for up to 1 week.

2. Heat oven to 425°. Transfer dish to a baking sheet, unwrap, season cheese with salt, and bake until warmed through and slightly soft, 6–8 minutes. To serve, transfer cheese to a platter and serve with toasted bread.