Herb Marinated Goat Cheese

herb marinated goat cheese on slices of toasted bread

Herb Marinated Goat Cheese makes a nice season spanning appetizer because it takes the abundance of late summer herbs in such a rich, comforting sort of direction. This tangy marinated cheese smeared onto a toasty slice of bread is beyond delicious.

herb marinated goat cheese with slices of bread

Come to think of it you can take this recipe right on into the holiday season because it’s a convenient make ahead party appetizer, and you won’t find a better food gift or host offering than a little (or big!) jar of this marinated cheese.

Tracey over at Shutterbean reeled me in when I saw a pic of this gorgeous goat cheese. I basically followed her instructions and ended up just thrilled with the results, this is just my kind of dish ~ easy, fresh, and vibrant!

spreading herb marinated goat cheese on a slice of bread

What you’ll need to make herb marinated goat cheese ~

  • a log of plain goat cheese. You might try feta, or mozzarella as an alternative. Avoid hard or super goeey cheeses, as well as any strongly flavored cheese.
  • a long strand of dental floss for slicing the soft cheese (ideally not mint flavored, but that’s all I had and it was fine, trust me)
  • at least three different fresh herbs, I used thyme, chives, and dill. Note, the herbs need to be fresh, not dried.
  • fresh garlic
  • red pepper flakes
  • If you’ve got a lemon, add some thinly peeled zest
  • Olive oil, or other oil like avocado, walnut, or other
  • Kosher salt and fresh cracked pepper
  • thinly sliced fresh or toasted bread for serving. Bread works better than crackers here because it’s sturdy and can absorb the oils from the marinade.

cutting goat cheese with dental floss

Dental floss is the perfect tool for cutting thin rounds from the log of super soft goat cheese. Just wrap it right round the cheese and pull…you’ll get a perfect slice. It’s important to get thin slices because each slice will become a single serving for a piece of bread and you don’t want them to be overwhelming. A knife would just mangle the whole thing, and besides, it’s fun to use the floss!

sliced goat cheese for a marinated cheese appetizer

Pull out those kitchen shears!

The other fun thing about this marinated cheese recipe is that you can just snip the herbs right into the serving dish with kitchen shears. Shears work perfectly for tender herbs like chives and dill, as this avoids bruising and crushing them. As for the thyme, I just run my fingers down the stem to release the leaves. Easy peasy.

There aren’t any hard and fast rules to this appetizer, so feel free to layer it up as you like, add as much or as little herbs as you see fit, just make sure everything gets completely covered in oil.

snipping dill with kitchen shears

Because the goat cheese is so naturally tangy, you don’t need any acid like vinegar or lemon juice in the marinade, just the oil and herbs. The garlic and red pepper flakes add a nice punch.

herb marinated goat cheese on slices of toasted bread

Other ingredients to try in marinated goat cheese ~

Like so many of the recipe I feature here, there are no hard and fast rules, have fun with this…

  • capers
  • chopped olives
  • anchovies
  • sun dried tomatoes
  • pink peppercorns
  • seeds like mustard seed, fennel, dill, or caraway
  • fresh basil, parsley, tarragon


goat cheese slices marinating in oil and herbs

Can I make marinated goat cheese ahead?

Please do! This is one of those convenient appetizers that you can prep and forget about all day. If I’m not entertaining  I also like to pack it into smaller jars for our use. It’s fun to pull out a little jar for an impromptu cheese platter.

*Some extra virgin olive oils harden when refrigerated for long periods of time, but that’s no problem, just leave it out at room temperature and the oil will liquify.

How long does marinated goat cheese last?

The cheese will last about 10 days in the fridge. Make sure the cheese is covered in oil at all times to keep it fresh.

Yes, this is an extravagant amount of oil…

But it won’t go to waste! After you’ve finished your cheese, don’t discard the extra oil, you can use it in salad dressings, or you can use it to marinate another batch of cheese. On the same day we had this cheese, I was pan frying halibut for dinner and I spooned some of the herby oil over the fish as it was finishing cooking, it was amazing.

herb marinated goat cheese in a glass jar

Marinated goat cheese makes a great food gift

  • When the holidays roll around and you’re heading to all those gatherings, think about making up a few jars of this cheese to offer to your hosts.
  • If you usually make cookies to give out to all of your friends, consider switching things up this year and giving this pretty cheese.
  • Weck makes a huge assortment of adorable glass jars just perfect for giving…I like this one in particular for marinated cheese.

making marinated goat cheese

Goat cheese has become a favorite of mine in recent years.

The sharpness of the cheese along with its incredible creaminess makes it a great ingredient to play with. I love to use it in frittatas (Asparagus Goat Cheese Frittata) because it really wakes up the mellow eggs. I’ve fried it in my Fig and Fried Goat Cheese Salad and the frying accentuates that fluffy texture. You can also take the slices of cheese and coat them with crushed nuts, etc, and bake or pan fry them for the most amazing topping to a simple salad (Baked Goat Cheese.)

herb marinated goat cheese on slices of toasted bread
4.46 from 11 votes

Herb Marinated Goat Cheese

Herb Marinated Goat Cheese makes a nice season spanning appetizer because it takes the abundance of late summer herbs in such a rich, comforting sort of direction. The tangy herbaceous cheese smeared onto a toasty slice of bread is beyond delicious.
Course Appetizer
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Yield 8 servings
Author Sue Moran


  • approximately a 12-ounce log of goat cheese
  • olive oil, enough to cover the cheese in your container
  • 2 cloves garlic, minced
  • 1 bunch chives
  • 1 bunch dill
  • 1 bunch thyme
  • red pepper flakes
  • kosher salt
  • fresh cracked black pepper


  • Thinly slice the goat cheese into thin rounds. I like to use a piece of dental floss wrapped once around and pulled to create thin even slices, about 1/8 inch.
  • Coat the bottom of your dish with oil, and add the minced garlic. I like to use a garlic press to get the garlic really fine. Mix in the garlic to get it evenly distributed.
  • Arrange a layer of cheese on top. Snip or slice some of each of the herbs on top, along with a sprinkle of salt, pepper, and red pepper flakes.
  • Cover the cheese in more oil. Add the rest of the cheese rounds over the top. Add more herbs and seasonings, then top off with oil so everything is covered.

Cook's notes

Choose a wide shallow serving dish that will accommodate your cheese in one or two layers.  The cheese is delicate and won't hold up under the weight of many layers, so plan accordingly.  I like to use glass to show off the pretty layers.
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.



Herb marinated goat cheese pin

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    Leave a Reply

    Please rate this recipe!

  • Reply
    September 7, 2019 at 2:57 pm

    Mouthwatering! How I love marinated cheese, either goat or feta. Perfect any time.
    I was going to give the recipe 5 stars but I can’t get the stars to respond. So 5 -*****- it is!!

    • Reply
      September 7, 2019 at 8:36 pm

      I’m sorry you couldn’t get the rating to work Mary, thanks for trying! I’m going to check into that now…I need those 5 stars 🙂

  • Reply
    Tricia B
    September 7, 2019 at 6:18 am

    All those fresh herbs and that creamy cheese – a match made in heaven!!

    • Reply
      September 7, 2019 at 9:07 am

      The fresh herbs are what drew me to this recipe, it’s glorious!

  • Reply
    September 6, 2019 at 11:45 am

    This sounds great. Find it interesting that I have been following you and Tracy for some years now and enjoying both of you and your blogs. Keep up the good work. Most confess I rarely follow your recipes, to be honest I love reading recipes but use new ideas to change what and how I cook meals I like. Still you have some great ideas and maybe with age comes wisdom and courage to try something someone else does. No promises lol

  • Reply
    2 sisters recipes
    September 6, 2019 at 10:02 am

    What a fabulous idea!! And why didn’t we think of it! Love goat cheese and this is brilliant!

  • Reply
    September 6, 2019 at 9:13 am

    What other kind of cheese would you suggest besides goat cheese Sue? I’m not a fan of goat cheese, I know I’m picky. Lol.
    For the holidays, I think sun dried tomatoes or cranberries or dk cherries would be a great topping too, with the herbs!

    I love your blog bc you keep it interesting!
    Have a great weekend coming up!

    • Reply
      September 6, 2019 at 9:43 am

      Thanks J ~ you could use feta, or mozzarella, they’re the top contenders for marinating. Hard cheese doesn’t work, and neither do gooey or strong cheeses like blue cheese. A sun-dried tomato version would be great, and I love the idea of cranberries for the holidays, I’ll have to work on that.

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