Herb-Marinated Goat Cheese
Recipe by Lynfred Brand Ambassador Laura Lorenz
Ingredients
10–12 oz log of goat cheese
¼ cup fresh basil, finely chopped
¼ cup fresh Italian parsley, finely chopped
1½ tsp fresh dill, finely chopped
Whole pink peppercorns
High-quality extra virgin olive oil
Flaky sea salt
For serving: grilled bread and microgreens (arugula preferred)
Directions
Slice the goat cheese into roughly ⅛-inch rounds. (Tip: Freezing the goat cheese for a few minutes makes it easier to slice. Unflavored dental floss or kitchen string also works great for clean cuts.)
In a shallow dish, layer the goat cheese slices. Lightly sprinkle with flaky sea salt, a few whole pink peppercorns, and a generous pinch of the fresh herbs. Drizzle with extra virgin olive oil to cover. Repeat layers until all the cheese is used, ensuring the cheese is completely submerged in oil.
Cover and refrigerate for at least 2 hours, or up to 24 hours, to marinate.
When ready to serve, allow the cheese and oil to come to room temperature. Serve with grilled bread, additional pink peppercorns (lightly crushed for extra flavor), and a handful of microgreens.
Tips
The amount and type of herbs can be adjusted to taste. Fresh herbs are essential—dried herbs won’t provide the same vibrant flavor.
If you’re not a fan of dill, feel free to omit or substitute with fresh tarragon.
Pink peppercorns are a must for this recipe. They’re mildly sweet, slightly fruity, and far more delicate than black peppercorns. Most specialty stores carry them, or they can be found online.
Use a high-quality extra virgin olive oil—something you’d use for dressings or finishing dishes—to really let the flavors shine.