8 Reviews

WOW, Sharon, this is sooo good! I made this the day before so the flavors would really develop. Only thing I did different was to cut the thyme back to one teaspoon of dried - all I had on hand. This is the type of thing I like to eat for lunch. I could care less about a sandwich made with luncheon meats. This is a real keeper and I thank you so much for posting it.

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Marie May 12, 2005

I made this for some friends and we all really enjoyed it. I am not a big fan of olives, so I replaced them with sun-dried tomatoes and then replaced the thyme with basil. Another time I would add the basil at the last minute, maybe using a bit of dried for the marinating time. The only thing I had against it was that it didn't look as appealing as it could. I am wondering about using white balsamic vinegar. I have never tried white balsamic, but, if it has a similar flavour, I think the dish would look a LOT better. Thanks for a great idea, I will be tweaking this around some more.

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Paja April 22, 2010

If you don't want to cut into rounds (it can be crumbly), just spread/press goat cheese into the bottom of a small dish and then pour the goodness over it. Use a small cheese spreader for spreading onto bread. We left to marinade for 5 hours. Salty, tangy, creamy & crunchy - what more could you ask for?

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BerrySweet February 20, 2009

Great use of goat cheese! Made as written, with the addition of toasted pine nuts. Great on crostini and as a salad topper! Thanks!

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Chef Shadows June 09, 2008

Very yummy. I used PITTED Kalamata olives.

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HeathersArk January 23, 2008

I love this. It really is a great appetizer. Thanks!

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susie cooks June 16, 2006

Wow is right! This little appy has powerful flavors. I had trouble getting goat cheese formed into a log, and instead pinched off pieces and rolled into balls which I then flattened. The marinade has a ton of flavor and really brightens up the cheese and crostini. Would be great with a glass of wine, although I snacked on them for breakfast and lunch. :)

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Ms B. July 18, 2005

This looks and tastes fantastic and can be made well ahead, just toast the the bread before serving as Sharon explained. Everyone loved it and a few complained that it was too addictive. Terrible problem.

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sugarpea April 27, 2005
Marinated Goat Cheese Rounds With Crostini