Marinated Goat Cheese and Olives
A cheese dip made with goat cheese, olives, and a balsamic vinaigrette marinade.
Equipment
- Small Bowl
- 9x9" Baking Dish Or any similar broad, flat dish.
Ingredients
- 8 Oz. Goat Cheese
- ½ Cup Olives Mix of black and green
- 2 Tbsp Sun-Dried Tomatoes
- ¼ Cup Basil
- 3 Tbsp Balsamic Vinegar
- 4 Cloves Roasted Garlic Half the amount if using fresh garlic
- 1 Tbsp Rosemary Chopped
- 1 Tbsp Thyme
- 1 Tsp Black Pepper To taste
- 3 Tbsp Olive Oil
Instructions
- Chop the goat cheese into slices (it's okay if it crumbles some) and arrange it in a single layer across your tray. If the goat cheese doesn't want to slice nicely, chill it for a while first.
- Coarsely chop your olives and sun-dried tomatoes. Spread these in a layer over the top of your goat cheese, and sprinkle the basil over the top of that. (Truthfully, we mixed them in a bowl and spread it all as one layer over the cheese.)
- In a small bowl, mix the oil, vinegar, garlic, rosemary, thyme, and pepper. Stir this up and break up the garlic with a fork if necessary. Drizzle this mixture over the garlic/olive layers.
- Marinade this in the fridge for at least 4 hours. We usually let it sit overnight and it's fine. Bring it to room temperature before serving, and serve over bread, baguettes, crackers, or whatever else you'd like to put it on.