Herb marinated goat cheese.

Here’s your perfect pre-dinner nibble for these increasingly warm days: a pretty jar of homemade marinated goat cheese, with sprigs of herbs and lemon peel to give the tangy cheese an even brighter flavor.

Simply layered crumbled fresh goat cheese in a glass jar (hello, Weck Jars!!) with sturdy herbs like rosemary, oregano and thyme. Serve the marinated cheese at room temperature with Homemade Sea Salt Crackers or toasted baguette rounds.

A jar of homemade marinated goat cheese, some crackers and a dish of Butter Roasted Nuts … add a glass of rosé and you’ve got a party!

herb marinated goat cheese recipe

makes about 2 cups

6 ounces fresh goat cheese
4 (3-inch) sprigs fresh herbs (use woody herbs like rosemary, oregano and/or thyme)
Pinch of red pepper flakes
2 (1-inch wide) strips lemon peel
1/2 cup extra virgin olive oil, plus more if needed
Homemade crackers or toasted bread for serving

In a large lidded jar (I love a Weck 1L jar), pour a thin film of olive oil; sprinkle with red pepper flakes and add an herb sprig. Crumble goat cheese into bite-size chunks and layer about half the cheese in the jar. Add 2 herb sprigs, a piece of lemon peel and a pinch more red pepper flakes, drizzle with olive oil. Add remaining goat cheese chunks and finish with remaining herbs, lemon peel and another pinch of red pepper flakes. Pour remaining olive oil over the cheese and herbs; don't worry if the cheese isn't completely submerged, but add a bit more oil if needed to nearly cover it. Make the marinated goat cheese at least 1 hour before serving to let the flavors emerge. Store leftovers in the refrigerator, being sure to take the jar out of the fridge about 1 hour before serving to let the oil liquefy.

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