I question those who dislike cheese. This dip is the GOAT of all goat cheese dips.
This marinated goat cheese is unlike any appetizer I have ever created. One, it is seriously, I mean really really delicious. Two, it comes together in a matter of ten minutes. Just prep the ingredients, pop them in the fridge and you are done. Serve with your favorite crackers or toasted pieces of bread.
As a lover of all foods (aside from eggplant) I often find myself marveling over those who hate foods that I love. Sushi, how can you not like it? Eggs over easy. Who doesn't love a runny egg? Artichokes. So you do not want to play with your food? If I truly dive into a different mindset I can understand why some have an inherent distain for the foods listed above. After all, I too was a hater of raw fish before I reached my college years. But the one food group that baffles me day after day is dairy. How can you not like dairy? More specifically, how can you not like cheese?
Cheese defines me. When I wake up, I want cheese. When I sleep, I want cheese. For dessert, I want cheese. I always, at all times in my life, want cheese. I'm plagued with the psychological issue of my digestive system completely shutting down when I'm the slightest bit stressed. Let me tell you, when I have to go on an airplane, I loose about 10 pounds in one week. Nerves wreck my hunger. The one thing that can break that barrier is a good o'l piece of cheese. It's really my miracle food. My parents have a drawer in their fridge specifically devoted to cheese. I didn't think it was unusual until I brought my college roommate home one weekend and she marveled at its greatness. It was then that I realized I grew up privileged with the ability to slice a piece off a block of cheddar whenever I wanted.
As a lover of all foods (aside from eggplant) I often find myself marveling over those who hate foods that I love. Sushi, how can you not like it? Eggs over easy. Who doesn't love a runny egg? Artichokes. So you do not want to play with your food? If I truly dive into a different mindset I can understand why some have an inherent distain for the foods listed above. After all, I too was a hater of raw fish before I reached my college years. But the one food group that baffles me day after day is dairy. How can you not like dairy? More specifically, how can you not like cheese?
Cheese defines me. When I wake up, I want cheese. When I sleep, I want cheese. For dessert, I want cheese. I always, at all times in my life, want cheese. I'm plagued with the psychological issue of my digestive system completely shutting down when I'm the slightest bit stressed. Let me tell you, when I have to go on an airplane, I loose about 10 pounds in one week. Nerves wreck my hunger. The one thing that can break that barrier is a good o'l piece of cheese. It's really my miracle food. My parents have a drawer in their fridge specifically devoted to cheese. I didn't think it was unusual until I brought my college roommate home one weekend and she marveled at its greatness. It was then that I realized I grew up privileged with the ability to slice a piece off a block of cheddar whenever I wanted.
I flip flop daily on my cheese of choice being feta or creamy goat. Of course feta is the ultimate salad topper. The saltiness compliments any fresh green. I can't imagine eating a full piece of feta, but when it comes to salads, give me all the feta. On the other hand there is the creamy goat cheese. It's so smooth and pungent with delicious dairy flavors at the same time. It is truly perfection. I admire the goat for naturally creating both of these substances as a way of life. We need to thank them more often. When I stumbled on this post from Olive and Mango, I knew it was something that I had to make right this moment. Luckily I was in the midst of planning a dinner menu for some friends I was having over. I ran to the store and grabbed a log of goat cheese. That night, I ate half the log myself in desperation, so this recipe is modified to contain half the goat cheese. True story. I am a heathen with no self control . The true recipe calls for kalamata olives, which is one of my favorite things, but I also have a knack for not taking lists to the grocery store and forgot to buy them. Instead, I opted for sun-dried tomatoes which I would like to believe is equally delicious.
8 oz goat cheese
1/3 cup olive oil
3 tbsp balsamic vinegar
3 cloves garlic minced
1 tbsp fresh thyme (1 tsp dried thyme)
zest of one lemon
juice of half a lemon
1/4 cup minced sun-dried tomatoes + oil in jar
salt and pepper
Mix goat cheese and olive oil in a medium bowl and microwave for 20 seconds to soften cheese. Stir together and mix in garlic, lemon zest and juice, and fresh time. Season with salt and pepper. Drizzle balsamic over the goat cheese mixture. Allow the mixture to marinate for 1 - 2 hours. Top with sun-dried tomatoes and the extra oil for the tomatoes to taste.
1/3 cup olive oil
3 tbsp balsamic vinegar
3 cloves garlic minced
1 tbsp fresh thyme (1 tsp dried thyme)
zest of one lemon
juice of half a lemon
1/4 cup minced sun-dried tomatoes + oil in jar
salt and pepper
Mix goat cheese and olive oil in a medium bowl and microwave for 20 seconds to soften cheese. Stir together and mix in garlic, lemon zest and juice, and fresh time. Season with salt and pepper. Drizzle balsamic over the goat cheese mixture. Allow the mixture to marinate for 1 - 2 hours. Top with sun-dried tomatoes and the extra oil for the tomatoes to taste.
RSS Feed
