Herb Marinated Cheese Recipes

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HERBED GOAT CHEESE



Herbed Goat Cheese image

Provided by Ina Garten

Categories     appetizer

Time 1h10m

Yield 8 servings

Number Of Ingredients 7

2 (6-ounce) creamy goat cheese disks, such as Coach Farm
Kosher salt and freshly ground black pepper
Minced fresh dill
Julienned fresh basil leaves
Crushed red pepper flakes
Good olive oil
Bread or crackers, for serving

Steps:

  • Find a small, wide-mouth canning jar or small glass vase (3 1/2 inches in diameter by 4 inches high), just large enough to hold the two goat cheeses on top of each other with a little room to spare. Cut each cheese in half horizontally, making 2 rounds from each. (A piece of dental floss makes this easier.)
  • Place half of the first disk flat in the jar, sprinkle with salt and pepper, then with 1/2 teaspoon dill, 1 teaspoon basil, and a few red pepper flakes, and drizzle with 1/2 tablespoon olive oil. Place another disk of cheese on top and repeat the seasonings, herbs, and oil. Continue with the remaining cheese disks, piling one on top of the other with oil and seasonings in between. When all the disks are stacked and seasoned, drizzle 1 tablespoon of olive oil on top. Cover and set aside at room temperature for one hour or refrigerate for up to 24 hours. Serve at room temperature with bread or crackers for people to help themselves.

MARINATED CHEESE



Marinated Cheese image

This is a very colorful and tasty appetizer. Because it has such a stunning presentation, it is a great appetizer for the holidays. I take this to every function and gathering we attend - only because everyone else requests it!

Provided by trish555

Categories     Appetizers and Snacks     Cheese

Time 8h20m

Yield 16

Number Of Ingredients 12

½ cup olive oil
½ cup white wine vinegar
1 (2 ounce) bottle diced pimento, drained
3 tablespoons chopped fresh parsley
3 tablespoons minced green onions
3 cloves garlic, minced
1 teaspoon sugar
¾ teaspoon dried basil
½ teaspoon salt
½ teaspoon ground black pepper
1 (8 ounce) package Cheddar cheese
1 (8 ounce) package cream cheese, cold

Steps:

  • In a jar with a tight fitting lid, combine the olive oil, wine vinegar, pimento, parsley, green onion, garlic, sugar, basil, salt and pepper. Shake vigorously to blend. Set aside.
  • Cut the block of Cheddar cheese in half lengthwise. Cut crosswise into 1/4 inch slices to form squares. Repeat with cream cheese. Arrange cheese squares alternately in a shallow baking dish with slices standing on edge. You can arrange in a single long row, or 2 parallel rows depending on the size of your dish. Pour the marinade from the jar over the cheese slices, cover and refrigerate for at least 6 hours, or overnight.
  • To serve, remove slices to a serving platter so they are still arranged in an alternating pattern. Spoon some of the extra marinade over the cheese, and serve with crackers.

Nutrition Facts : Calories 168.6 calories, Carbohydrate 1.4 g, Cholesterol 30.1 mg, Fat 16.3 g, Fiber 0.2 g, Protein 4.7 g, SaturatedFat 7 g, Sodium 203.2 mg, Sugar 0.5 g

MARINATED HERB CHEESE APPETIZER



Marinated Herb Cheese Appetizer image

Marinated herb cheese appetizer, is simple yet elegant. The stunning presentation is backed by the luscious flavors of simple blocks of sharp cheddar, and cream cheeses, doused with summer fresh herbs then combined with loads of fresh garlic, and a mixture of balsamic and cider vinegars. The combination of creamy cheeses and...

Provided by Rebecka Evans

Categories     Cheese Appetizers

Time 20m

Number Of Ingredients 16

8 oz sharp cheddar cheese
8 oz cream cheese
1 tsp sugar
6 oz jar pimentos (red peppers)
4 clove garlic
4 Tbsp italian flat leaf parsley
1 bunch green onions (both green and white parts)
3 Tbsp fresh chopped basil
2 tsp fresh chopped oregano
1/2 c good quality balsamic vinegar
1/4 c apple cider vinegar
3/4 c good quality olive oil
1 pinch salt and pepper to taste
1 pkg crackers
1 loaf french bread
1 bunch edible flowers

Steps:

  • 1. Cut cheeses into 1/4 inch squares then in half again Arrange slices on their ends, alternating one piece cheddar then one piece cream cheese. Make sure cheese is very cold before slicing or it may be necessary to spread the cream cheese over the cheddar with a knife.
  • 2. Mince garlic and dice pimentos (red peppers), finely chop fresh herbs. Combine herbs, and peppers in a small bowl, add all remaining ingredients, blend well to combine Salt and pepper to taste
  • 3. Pour marinade over arranged cheese, cover and refrigerate overnight. There will be a lot of liquid at first but it will absorb into the cheese during the marinating process. Serve with crackers and french bread slices

MARINATED GOAT CHEESE WITH HERBS AND SPICES



Marinated Goat Cheese with Herbs and Spices image

Looking for a throw-together app that seems way fancier than it is? Look no further than this gussied-up goat cheese situation.

Provided by Alon Shaya

Categories     Bon Appétit     Appetizer     Goat Cheese     Cheese     Garlic     Coriander     Orange     Anise

Yield 6 servings

Number Of Ingredients 11

8 ounces fresh goat cheese
1 teaspoon allspice berries
1/2 teaspoon coriander seeds
3 garlic cloves, smashed
2 (3-inch) strips orange zest
2 fresh bay leaves
1 star anise pod
1/3 cup olive oil
1/4 teaspoon crushed red pepper flakes
1 baguette, sliced 1/2 inch thick on a diagonal
Flaky sea salt

Steps:

  • Gently break goat cheese into large pieces; arrange in a serving bowl. Let sit at room temperature while you infuse oil.
  • Crush allspice and coriander with the flat side of a chef's knife. Place in a small saucepan along with garlic, orange zest, bay leaves, star anise, oil, and red pepper flakes. Cook over low, swirling pan occasionally, until garlic is golden, 15-20 minutes. Pour over goat cheese. Let sit until cool, about 30 minutes.
  • Preheat oven to 425°. Arrange bread in a single layer on a rimmed baking sheet and toast until golden brown around the edges, 5-8 minutes.
  • Sprinkle marinated goat cheese with flaky salt and serve with toast.
  • Do Ahead
  • Goat cheese can be marinated 3 hours ahead. Store lightly covered at room temperature.

HERB MARINATED CHEESE



Herb Marinated Cheese image

Serve this quick appetizer with a hearty brown bread.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 9

8 ounces Bucheron or other ripened goat's-milk cheese
1/2 small red onion, thinly sliced into half-moons
1 teaspoon fresh thyme
1 teaspoon fresh oregano
Pinch of crushed red-pepper flakes
1/4 cup extra-virgin olive oil
1 tablespoon red-wine vinegar
Coarse salt and freshly ground black pepper
Sliced whole-grain bread

Steps:

  • Cut the cheese crosswise into 1/2-inch slices, and arrange on a serving platter.
  • Sprinkle with onion, herbs, and red-pepper flakes. Drizzle with olive oil and vinegar. Season with salt and pepper.
  • Let sit at room temperature for about 30 minutes. Serve with sliced bread.

SUN-DRIED TOMATOES AND HERB MARINADE OVER GOAT CHEESE



Sun-Dried Tomatoes and Herb Marinade over Goat Cheese image

It is important to marinate this amazing concoction overnight to blend the flavors. It is so delicious and robust with many layers of flavor, yet a breeze to make. It makes for an elegant presentation served on a pretty plate! It's perfect for the holidays because it's green, red and white. I get rave reviews everytime I make it. My friend, Pam, an amazing cook, was kind enough to share this recipe with me! That's all folks, you can thank me later, LOL

Provided by Scoops

Categories     Spreads

Time P1DT10m

Yield 6-8 serving(s)

Number Of Ingredients 11

1/2 cup olive oil (approx)
1 cup sun-dried tomato packed in oil, drained (from the jar marinated in olive oil)
1 cup fresh basil
1 cup fresh parsley
4 garlic cloves, chopped
3 scallions, chopped
1 teaspoon red pepper flakes
1 teaspoon sugar
salt and pepper
8 ounces goat cheese
crostini toast rounds (to serve on)

Steps:

  • The night before, in a bowl, mix all ingredients together except the goat cheese. Stir until well mixed. Use enough oil to fully saturate with some extra settled on bottom of bowl.
  • Cover and refridgerate overnight. You can occasionally take it out of the fridge and shake it up a bit.
  • About an hour before serving, take out of fridge and bring to room temperature. It's ready to go when the oil is no longer gelled.
  • Chop mixture in food processor just enough to blend together. Pour over log of goat cheese. Serve with toast rounds.
  • Cooking time means to marinate overnight.

Nutrition Facts : Calories 350.4, Fat 32.1, SaturatedFat 10.7, Cholesterol 29.9, Sodium 251.3, Carbohydrate 8.3, Fiber 2, Sugar 2, Protein 9.9

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