This marinated goat’s cheese with basil and olives recipe is the perfect dish to have at any gathering. It gives a posh feel with effortless energy put into it. Creamy, tangy dollops of goats cheese, marinated in buttery olive oil and salty olives. Yum! Let’s get started.
Is goat cheese and feta cheese the same thing?
No. Goat cheese is creamy, tangy, really smooth, and comes from a goat. It can completely mix into any sauce and not leave any texture behind—it’s absolutely creamy.
Feta cheese, on the other hand, depending on which type you buy, can be hard, very salty, crumbly, and does not do well as a creamy additive, but more so as a filling. Also, feta cheese can come from a cow or a sheep. My favorite feta cheese is Bulgarian cheese.
Marinated Goat Cheese?
Goats cheese— or Chèvre [shev-ruh] is the french word for goat. it has a tart flavor and has the perfect creamy spreadable texture for this recipe.
Olive Oil—creamy, buttery olive oil. I would not replace this oil with anything else. It has rich omegas and makes the best healthiest preservative.
Kalamata olives—try to get the ones with the pits removed for a more pleasant eating experience for you and your guests.
Dried oregano— adds a Mediterranean flare.
Dried Mint—brightens up the dish.
Fresh basil—because we are adding so many dried herbs, freshly torn basil leaves adds the perfect touch.
Red pepper flakes—optional, but highly recommend it. I use Korean red pepper flakes called Gochugaru. Feel free to use the red pepper flakes you already have on hand.
Salt and pepper.
I like to drain the brine that the olives come in. Rinse well. Dry them pretty good with a cheesecloth or paper towel. This will ensure no water goes into our marinated.
If water mixes with the oil, there will be a greater chance for spoilage sooner than we would like.
How to enjoy Marinated Goat Cheese?
I can’t wait to tell you!
1.) You can grab slices of baguette, brush both sides with the herby olive oil from the marinade. Avoiding the cheese. Bake until golden on both sides. I also like to rub the bread with a clove of garlic right before going into the oven. If you find that your bread is too soft, and falls apart real easy, smear the cloves of garlic after it bakes.
2.) Add this marinade to pasta. You don’t need anything else but the marinade. Toss the marinade while the pasta is hot, enjoy right away or chilled.
3.) If are left with no more goat cheese, but lots of herby oil, drizzle over tomatoes or burrata.
Is there anything better than toasted bread? So cozy. So comforting.
After I toasted the bread with the herby olive oil from the marinated, I smeared on goat cheese. Topped it with cherry tomatoes and more strips of basil. A perfect bite each time.
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- 2 5 oz plain goat cheese (142g)
- ½ cup pitted kalamata olives drained, washed, and dried with a paper towel
- ¾ cup extra virgin olive oil
- 1 tbsp dried mint
- 1 tbsp dried oregano
- ½ tsp garlic powder
- ½ tsp red pepper flakes or to taste (optional)
- 10 fresh basil leaves ripped into small pieces or roughly chopped
- ½ tsp kosher salt
- pepper to taste
- In a flat-style 3.5 cup glass container with a lid (highly recommended to prevent over-crowding and stacking), add the olives oil, mint, oregano, garlic powder, red pepper flakes, basil, salt, and pepper. Give a gentle mix, enough to incorporate the ingredients.
- Slice the log of goat cheese into thick circular shapes. Submerge each circle gently into the herbed olive oil.
- Garnish with additional leaves of basil and red pepper flakes.
- Serve over toasted baguette bread, pasta, or crunchy vegetables.
To make toasted baguettes:
- Slice the bread into 1/2 inch slices, brush each side with the herby olive oil from the marinates. Rub with a clove of garlic (optional, but highly recommended).
- Bake in a preheated oven set at 375°F for 2-3 minutes. Do not walk away. Babysit the bread so that it does not burn!
- When ready, smear the goat’s cheese on top of the toasted bread, top with cherry tomatoes, and drizzle the top with extra herby oil.
- Enjoy with company.