Smoked Olive Oil & Herb Marinated Goat Cheese
Smoked Olive Oil Marinated Goat Cheese
A perfect appetizer for your big meal, or a great addition to your charcuterie board. Either way, it's a smoky, tangy, herbaceous delight.
- 4 oz. Goat Cheese
- 1 tsp. Fresh Parsley (Chopped)
- 1 tsp. Fresh Oregano (Chopped)
- ½ tsp. Fresh Thyme (Chopped)
- 1 pinch Crushed Red Pepper
- Holy Smoke Smoked Olive Oil
- Holy Smoke Smoked Sea Salt to taste
- Holy Smoke Smoked Black Pepper
Line your container you are using with a thin layer of Holy Smoke Smoked Olive Oil. We used a small mason jar, but a Tupperware will also work.
Next slice the goat cheese into four equal slices. I like to use unflavored dental floss or fishing line.
Place one slice of goat cheese in the container and season lightly with Holy Smoke Smoked Sea Salt, Holy Smoke Smoked Black Pepper and a very small pinch of crushed red pepper flakes. Sprinkle ¼ of all of the herbs on to the goat cheese and just barely cover with Holy Smoke Smoked Olive Oil.
Repeat step 3 with the remaining slices of goat cheese, cover the container and refrigerate for 24 hours before serving. Serve on a plate with bread or crackers. We used grilled bread and it was delicious.
The olive oil may solidify when it is refrigerated. This is completely normal. Just remove the container 1 hour before you plan on serving. This will keep in your refrigerator for 1 week.
You're probably going to want to enjoy this with some grilled bread. Just sayin'.