Marinated Goat Cheese
I recently got Samin Nosrat’s new cookbook, “Good Things,” and it has so many great recipes, including this one. The creaminess of the cheese is enhanced by the flavored oil with a touch of heat from the peppercorns. It’s easy to make and pairs perfectly with freshly baked bread or sliced peppers, carrots, radishes, and a glass of my 2025 Sauvignon Blanc.
Recipe by Samin Nosrat from her cookbook “Good Things”.
Makes a 1-Pint Jar
INGREDIENTS
½ cup neutral oil
3 garlic cloves (see note), halved lengthwise
6 sprigs thyme
4 three-inch sprigs rosemary
½ teaspoon black peppercorns
3 long, wide strips lemon zest
2 bay leaves
1 teaspoon flaky sea salt
10 ounces goat cheese, cut into 1-inch-thick coins
About ¼ cup extra virgin olive oil
DIRECTIONS
Step 1
In a small skillet, combine the neutral oil, garlic, thyme, rosemary, and peppercorns and set over medium heat. You’re just warming the oil here, so as soon as you see tiny bubbles emerge and envelope the edges of the garlic, reduce the heat to low and cook very gently, stirring, until the garlic is fragrant, about 90 seconds. Remove the pan from the heat.
Step 2
In a small heatproof bowl, combine the lemon zest, bay leaves, and flaky salt. Carefully pour in the steeped oil through a fine-mesh sieve (discard the garlic, thyme, rosemary, and peppercorns). Allow the oil to cool to room temperature.
Step 3
Transfer one of the bay leaves and half of the zest to a wide-mouth 1-pint jar or similar container, then pack in one layer of cheese. Add the remaining bay leaf and lemon zest and just enough steeped oil to cover everything. Use a chopstick or skewer to release any air bubbles that may have formed. Continue layering in the remaining cheese. Finally, add the rest of the steeped oil. Add as much olive oil as needed to completely cover the cheese, again releasing any new air bubbles that may have formed. Allow the cheese to marinate at room temperature if you’ll be eating it within a few hours. Otherwise, cover the jar and refrigerate overnight.
Keep refrigerated for up to 1 month.
Note: It is of the utmost importance that you discard the garlic to avoid botulism.
Recipe by Samin Nosrat from her cookbook “Good Things”.
