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Marinated goat cheese

Recipe by:John Clark


  • 4 rounds fresh goat cheese, each 1/2 inch thick sliced from a log 2 1/2 inches in diameter
  • 3/4 cup extra virgin olive oil
  • 3 to 4 sprigs fresh thyme
  • 1/2 tsp. red chili flakes (optional)
  • 2 tsp. fennel seeds, lightly toasted (see note)
  • 2 fresh or dried bay leaves


Place goat cheese in a shallow dish. Drizzle with olive oil and sprinkle with thyme, chili flakes (if using), fennel seeds and bay leaves. Cover and refrigerate for at least 1 day and up to 3 days. Remove from refrigerator at least 1 hour before serving to bring cheese to room temperature.

Note: To toast seeds and bring out their flavor, spread in a dry frying pan and heat over medium heat until fragrant. Watch seeds carefully to avoid burning.

Serves 4

Califonia Bountiful