Herb-Marinated Goat Cheese Jar

I am a big fan of appetizers, especially if they are low-key to make and give you a slightly high-brow result. And bonus points are given for being easy to transport and not taking up precious fridge space!

This is a jar of herb-marinated goat cheese and it is good. It’s like the super flavorful olive oil that you dip your bread in at Italian restaurants, EXCEPT THERE’S ALSO GOAT CHEESE.

This is also something that’s so simple and customizable, it maybe shouldn’t even be called a ‘recipe.’ It’s more a method with a few general ingredients/amounts listed. (There is a difference between recipe and method, right?) A lot of it is up to you and what herbs you’re in the mood for!

But no matter what herbs you’re in the mood for, you’re going to need to start with goat cheese. Slice it into discs. Then layer some slices in a jar.

(I really love Weck jars for this. The clip-on lids make it easy to store/take to a friend’s house, and it’s nice to be able to see the layers of herbs and goat cheese and olive oil. But a regular mason jar or any sort of medium-size vessel that holds liquids will work.)

Give the cheese a hefty sprinkling of salt, pepper, and red pepper flakes and top with some of your fresh herbs. I use basil, rosemary, and thyme from our herb garden here, but you can use whatever you have. There is no wrong way to make this! Drizzle with olive oil to cover.

Repeat layers until your jar is full.

You can make this up to a day ahead. The flavors intensify the longer it sits, so I am strongly in favor of making this in advance!

Eating this with sliced baguette is my favorite because you can spread the goat cheese on it AND dip it in the oil, but crackers are also a satisfactory delivery device.