This Marinated Goat Cheese recipe with basil and olives is the perfect dish to have at any gathering. It gives a posh feel with effortless energy put into it. It has creamy, tangy dollops of goat’s cheese marinated in buttery olive oil and salty olives.
This recipe costs approximately $9.42 to make this Marinated Goat Cheese. The recipe costs about $0.94 to make and makes ten servings.
Ingredients and Estimated Cost:
- 2 (4-ounce) plain goat cheese – $5.34
- ½ cup pitted kalamata olives – $1.67
- ¾ cup extra virgin olive oil – $0.96
- 1 Tablespoon dried mint – $1.22
- 1 Tablespoon dried oregano – $0.14
- ½ teaspoon garlic powder – $0.01
- ½ teaspoon red pepper flakes – $0.02
- 10 fresh basil leaves – $0.05
- ½ teaspoon kosher salt – $0.01
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
How To Make Marinated Goat Cheese
- First, mix together the olive oil, mint, oregano, garlic powder, red pepper flakes, basil, salt, and pepper.
- Next, slice the log of goat cheese into thick circular shapes and place the goat cheese into the herbed olive oil.
- Garnish with additional leaves of basil and red pepper flakes. Serve over toasted baguette bread.
- To make the toasted baguettes, slice the bread into 1/2-inch slices.
- Then, brush each side with the herby olive oil from the marinade. Next, rub each slice with a clove of garlic.
- Bake the bread in the oven at 375 degrees F for two to three minutes.
- Finally, smear the goat’s cheese on top of the toasted bread, followed by cherry tomatoes, and topped with a drizzle of herby oil before serving.
***For complete recipe instructions, see the recipe card below.
- You can use this as a sandwich spread, on grilled chicken breasts, or on top of toast.
- If you have leftover oil, use it for dipping crusty bread into.
Serve: You can keep the finished recipe out at room temperature for about two hours before it needs to be placed in the refrigerator.
Store: This will keep in an airtight container in the refrigerator for five days.
Freeze: This recipe does not freeze well so I do do not recommend freezing this.
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.
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.
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 you are left with no more goat cheese, but lots of herby oil, drizzle over tomatoes or burrata.
Marinated goat cheese will stay fresh in the fridge in an airtight container for up to five days. See the Storage Tips section for more information.
If your goat cheese has gone bad, you can easily identify it. The goat cheese will have a sour smell and a bitter taste. It is best not to consume it at this point.
More Gluten-Free Recipes
- Roasted Delicata Squash
- Garlicky Zucchini Yogurt
- Dill Roasted Potatoes
- Sauteed Green Beans with Garlic and Mint
- Cucumber Kimchi
- Easy Mexican Salsa
- Instant Pot Spaghetti Squash
- Homemade Coconut Butter
- 2 (4 oz) packages plain goat cheese
- 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 rimmed serving dish (highly recommended to prevent over-crowding and stacking), add the olive 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.
MAKE TOASTED BAGUETTES:
- Slice the bread into ½ inch slices, brush each side with the herby olive oil from the marinade. 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.