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Goat Cheese Marinated with Lemon & Herbs

Scott Phillips

Servings: four to six as an hors d’oeuvre with crostini or crackers.



  • 4-oz. log fresh goat cheese, sliced into 6 equal rounds
  • 2 tsp. (loosely packed) freshly grated lemon zest
  • 2 Tbs. finely chopped drained oil-packed sun-dried tomatoes
  • 1/2 tsp. minced capers
  • 1 tsp. coarsely chopped fresh  thyme leaves
  • Sea salt or kosher salt
  • 3 small rosemary sprigs
  • 1/2 cup extra-virgin olive oil; more if  needed
  • Crostini (toasted baguette slices) or good-quality crackers for serving

Nutritional Information

  • Nutritional Sample Size based on six servings, without crostini
  • Calories (kcal) : 160
  • Fat Calories (kcal): 140
  • Fat (g): 15
  • Saturated Fat (g): 5
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 9
  • Cholesterol (mg): 15
  • Sodium (mg): 400
  • Carbohydrates (g): 1
  • Fiber (g): 0
  • Protein (g): 4


  • In a small, shallow dish (about 1-1/2-cup capacity, preferably straight-sided; I use a small cazuela), ­arrange the six pieces of goat cheese in one layer. Don’t worry if some of the cheese pieces crumble; just tuck them into the dish. Sprinkle the lemon zest, sun-dried tomatoes, capers, and thyme over the cheese. Sprinkle a little sea salt (fleur de sel is great if you have it) or kosher salt over the cheese, and tuck the rosemary sprigs into the dish. Pour the olive oil over the cheese so that it just covers it (use a little more if necessary). Let the cheese marinate in the refrigerator for two to six hours (you can serve it sooner, too). Bring the dish to room temperature (about 45 minutes) before setting out with a small hors d’oeuvre knife and a plate of crostini or crackers. Spread a teaspoon or so of the cheese (with some of the marinade ingredients) over a crostini or cracker to serve.


Rate or Review

Reviews (2 reviews)

  • DiyaKwasny | 05/15/2019

    If I could give this recipe more than 5 stars I would. We make this for a thanksgiving brunch "nosh" every year, and every year it steals the show (sorry Turkey and stuffing!). It would stay well in the fridge for a couple days, but ours usually never makes it that long!

  • DObrien | 04/01/2009

    I have served this easy-to-prepare recipe numerous times. It is ALWAYS a hit, even with "traditional" appetites! Though 4 ounces of goat cheese does not seem like enough, I have served to this a group of eight or so and still had appetizer left over. This recipe also "keeps well," making it possible to pull out and serve for drop-by's!

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