Win-win

Appetizers as easy as this marinated fresh goat cheese should be illegal. That would be a real shame, though, since it’s so good it should be illegal. Speaking of which, read on to find out who won the pot.

Marinated Goat Cheese Recipe | Umami GirlThis Saturday, we were weirdly busy with grown-up parties and other events I actually had a strong personal interest in attending. I don’t know who put us on the A-list after all these years, but since the invitations promptly stopped rolling in on Sunday, I can safely assume it was just for the one day. Good thing, too, because I’m exhausted.

When you’re a guest in a hurry, this fresh goat cheese, briefly marinated in a few quality ingredients, is the perfect hors d’oeuvre to tote along. Just add a cute spreading knife and a box of crackers (or some toasted baguette slices, if you’ve got all the time in the world), and you’ve got a crowd-pleasing hors d’oeuvre in just a few minutes.

But I know that many of you are not here for the appetizers this week. Admit it, it’s the pot you’re after. In some ways you haven’t changed a bit since senior year in high school, have you? But we’ll save that little chat for another time.

I really enjoyed reading all of your comments last week. I love giveaways because even when people know that the winner will be randomly selected, everyone seems to put on their best sharing behavior and rise to the occasion. So thanks for that. I wish I could give each of you a copper pot for your efforts. Since there’s only just the one, however, I used random.org to select comment number 29. The winner is Christina Manzur. Congratulations, Christina! I hope you and your kitchen get many happy years of use from this special pot.

  • That goat cheese looks amazing!ReplyCancel

  • Oh, I love goat cheese (though the love was a bit difficult at the beginning ;) I totally agree its one of the best appetizers in the world!ReplyCancel

  • Sally H

    Hummmm. See, I make illegal goat cheese. No, really, it is illegal in my state to sell cheese unless you have a facility blessed by the state. Since that would cost upwards of $20,000, mine cheese is unsellable. I’m wondering, if I submerge the fresh cheese in olive oil and spices, how long will it last before going bad? After brineing my feta sits in olive oil indefinitely. I’ve never tried it with chevre.ReplyCancel

  • I love our local goat cheese (Donnay) in marinated form, though for some reason the local cheese shop nearly doubles the price. I keep meaning to just make it on my own, but their version is slightly more time consuming with roasted garlic. So so so good.ReplyCancel

  • This would be a fab party pleaser. And we all like parties!!!!!ReplyCancel

  • So… first of all, Umami Girl… you are always an A-lister to me! And that cheese… was FAN-FREAKIN-TASTIC! :o) and beautifully presented!!

    Congrats, Christina on winning the Pot! :o)ReplyCancel

  • Sally H, that’s great that you make your own goat cheese. I think chevre submerged in olive oil would keep for quite a while in the fridge, a month or more I’d guess. You’d certainly know if it’s no longer good, though I suspect that would be small comfort after you’d made it yourself. Do you ever freeze it? Tightly wrapped in plastic and then foil, it should keep for months with not too much degradation in taste or texture.

    Kate, roasted garlic would make an amazing addition. A few slivers of raw garlic would be great, too.

    Jenn, No Onion, Debs, Jill, thanks, ladies. Seriously, I hardly lifted a finger.ReplyCancel

  • margery

    This is one of my go-to apps, and whenever I serve it people think it is SO fancy, even though it’s not. I often make with herbs de’Provence, and it’s similarly delicious. But how could it not be? It’s goat cheese. mmmm.ReplyCancel

  • Camille

    Good morning. My 3 year old son is allergic to dairy so goat cheese was introduced to me through him. This recipe sounds great. Question: why do you have to tent the plastic wrap?ReplyCancel

  • This looks like the ideal party appetizer-simple, delicious, and doesn’t require any last minute fuss!ReplyCancel

  • Hi Camille, I only recommend tenting the plastic wrap so it doesn’t smear the cheese, herbs and oil together and interfere with the pretty look of the dish when you serve it. (Although now that you mention it, maybe I’m just trying very hard to compensate for the fact that this dish is so easy it hardly qualifies as a recipe….) Either way, if you plan to serve it to guests, the tenting does help to keep it looking nice.ReplyCancel

  • Carolyn,

    So funny. I was just thinking about you and how I have not seen you on Twitter nor how I have gotten any updates on your site. Then I was over at Nourish and saw your name there. So I poked around and sure enough for some reason you were bounced off of my Twitter. I am not sure why I have not received any updates but am going to sign up again.

    I love this simple appetizer – they are the best ones. A few herbs, a nice piece of cheese and a some bread – I could make it a meal actually!

    Hope all is well.

    DeniseReplyCancel

  • I really love goat cheese desserts, their are awesome. If I have guests, I just make goat cheese deserts and they love it. Are there any other good uses for goat cheese?ReplyCancel

  • […] Marinated Goat Cheese […]ReplyCancel

  • Rommel

    This recipe is truly a high class one. I can’t wait to have it try and taste this one. I would also like to share the appetizer Potato baskets. These are a creative and delicious hors d’oeuvres perfect for any event.ReplyCancel

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