Marinated Fresh Goat Cheese Recipe

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When you’re a host or 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.

Marinated Goat Cheese Recipe 780 | Umami Girl


This quick goat cheese hors d’oeuvre is equally good for a spontaneous cocktail party and at the holidays. It keeps people happy while freeing you up to do other things.

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Marinated Fresh Goat Cheese

Marinated goat cheese is one of the fastest and easiest hors d'ouvres I know, and it's a crowd pleaser served alongside some crackers.

Prep Time 5 minutes
Additional Time 1 hour
Total Time 1 hour 5 minutes
Serves 8


  • 1 8-ounce log fresh goat cheese (chèvre)
  • 1/4 cup extra-virgin olive oil
  • A few thyme sprigs
  • A large pinch of red pepper flakes
  • A large pinch of good-quality flaky sea salt (such as Maldon salt)
  • Some freshly ground black pepper


  1. Place the goat cheese in a small, shallow serving dish (or cut it in half and place it in two dishes).
  2. Pour the olive oil overtop, and then sprinkle the goat cheese with the thyme, red pepper flakes, salt and black pepper.
  3. Leave to rest, covered with tented plastic wrap (use toothpicks to tent) in the refrigerator for at least 1/2 hour or up to a couple of days.
  4. Let sit at room temperature for 1/2 hour before serving as a spread for crackers or toasted slices of baguette.


Adapted from Joy of Cooking.

Nutrition Information

Amount Per Serving:

Calories:: 92 Total Fat:: 7.8g Carbohydrates:: 0.3g Fiber:: 0.1g Protein:: 5.3g

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  1. 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.

  2. ziegen haltung

    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?

  3. 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.


  4. 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.

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

  6. 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?

  7. 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.

  8. 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.

  9. Jill

    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)

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

  11. Kate NG Sommers

    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.

  12. 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.

  13. 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!

  14. chocolate shavings

    That goat cheese looks amazing!