½cuppitted kalamata olivesdrained, washed, and dried with a paper towel
¾cupextra virgin olive oil
½tspred pepper flakesor to taste (optional)
10fresh basil leavesripped into small pieces or roughly chopped
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.
What can I use instead of basil? Fresh dill would work best.How long does marinated goat cheese with olives and basil last in the fridge? Because the cheese and other ingredients are submerged into oil. You can count on this recipe to last up to 3 weeks (if it can last that long!).