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A Kitchy Kitchen Recipe: Herb Marinated Goat Cheese With Crudite and Pita Chips

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GOAT CHEESE DIP
Claire Thomas

Sometimes simple is best, and you can't get much more simple than this. Just goat cheese in a little olive oil. I added my favorite spices and herbs for extra flavor, and the brilliant thing about this is that the longer it sits in your fridge, the better it tastes. I serve it with crudite and pita, but serve it with bread instead of butter, or use it in salads and sandwiches for an extra kick. Enjoy!

INGREDIENTS (TO SERVE)

For 4 to 6

1/2 lb carrots, peeled, halved or quartered, depending on size
1 Persian or Japanese cucumber, cut into 1/4 inch slices on the diagonal
1 bell pepper, top removed, seeds and pith cut out, and sliced into 1/4 inch slices
2 cups pita chips

INGREDIENTS (MARINATED GOAT CHEESE)

1 8-ounce fresh goat cheese log
2 cups extra-virgin olive oil
2 fresh bay leaves
2 sprigs fresh thyme
1 sprig fresh rosemary
1 sprig fresh oregano
1 piece lemon peel
2 garlic cloves, peeled and crushed
1 tablespoon black peppercorns

DIRECTIONS

Carefully place the goat cheese log into a wide-mouthed glass or ceramic jar. Add enough olive oil to cover cheese completely. Add the herbs, lemon peel, and spices. Cover and marinate cheese in the refrigerator for at least 2 days and up to 1 week. Bring to room temperature before serving.

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