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Best Ever Party Appetizer

Best Ever Party Appetizer

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J.Coulson

Marinated goat's cheese with sun-dried tomatoes. Serve with sliced French bread.

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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 201 kcal
  • 10%
  • Fat:
  • 17.3 g
  • 27%
  • Carbs:
  • 4.7g
  • 2%
  • Protein:
  • 8.1 g
  • 16%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 329 mg
  • 13%

Based on a 2,000 calorie diet

Directions

  1. Slice goat cheese into one inch pieces and place in a single layer on a large platter. Sprinkle olive oil, sun-dried tomatoes, black olives, basil and rosemary over the cheese.
  2. Using toothpicks, insert the garlic cloves into the cheese throughout the mixture.
  3. Allow the mixture to marinate 6 hours, or overnight, in the refrigerator. Remove the toothpicks, and serve with sliced French bread.
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Reviews

DiningDiva
542
7/20/2006

This is divine! to avoid having trouble slicing the soft goat cheese - here's a trick: Use Dental Floss. Set the cheese on a cutting board and slice through the cheese with a piece of floss. This will create a smooth cut and not put so much pressure on the cheese to make it crumble. Sometimes it's easier to find goat cheese labeled as Montrachet Cheese (and under that you'll find a description of Goat Cheese). This tends to be a slightly firmer type of goat cheese.

LAURENHAMILTON
183
1/25/2004

This was a hit at my last party. However, I did modify the directions. I did not prepare ahead of time and I got the soft cheese that does not slice well, so I just chopped everything, put it in a blender and mixed it in with the cheese. So far 5 people have asked me for this receipe.

J. Shaftoe
163
4/9/2006

Great and easy to prepare. Being concerned about the softness of goat cheese but loving it's flavor I substituted a Dutch white goat gouda cheese. It's firm but not dry. It was a good choice, kept the flavor but made the cheese much easier to handle. I also reduced the size of the cubes, to make it easier to spoon the cheese and bits of the marinade onto a bread slice and get into your mouth. Finally the recipe is not clear as to the nature of the black olives used. I used Kalamata olives and they tasted great. Lastly, I put the whole mixture into a gallon zip lock bag to marinate just reaching into the refrigerator every couple of hours to mix it around for better coverage. Then at serving time I just poured the whole lot into the serving dish, picked out the garlic picks and it was ready to go. Couldn't be easier and really yummy.