Skip to main content

Marinated Goat Cheese Spread #ImprovCookingChallenge


Welcome to the first 2020 Improv Cooking Challenge. This group is headed up by Nichole of Cookaholic Wife. And I haven't been very good about participating, but I love the idea of the group, so I will try to be better in the coming months.


The idea behind Improv Cooking Challenge: we are assigned two ingredients and are challenged to create a recipe with those two things. This month's items: cheese and crackers. Nichole wrote, "Create your best cheese and crackers recipe! Cook with the items or share your charcuterie board skills. Non-dairy cheeses can be used." Here's what the crew is sharing...



  • Broccoli Cheese Casserole by A Day in the Life on the Farm
  • Homemade Cheese Crackers by Cookaholic Wife
  • Oven-Baked Parmesan Chicken Tenders by Palatable Pastime
  • Seasoned Keto Crackers by Our Good Life
  • Marinated Goat Cheese Spread by Culinary Adventures with Camilla
  • Homemade Boursin Garlic and Herb Cheese Spread by Pandemonium Noshery
  • Savory Cheddar Herb Cheesecake by Kate's Recipe Box
  • Cheesy Turkey Casserole by Making Miracles
  • Olives & Cheese Crackers by Sneha's Recipe
  • Brie and Havarti Crackers by Sid's Sea Palm Cooking


  • Marinated Goat Cheese Spread

    So, my offering today is less of a cheese and crackers creation and more a cheese creation that you eat with crackers. I hope that qualifies! The best part about this is how easy and flexible this dish can be. You essentially make a dressing for the goat cheese and let it marinate for awhile. I have left it for as little as fifteen minutes; I have wrapped up leftovers and eaten it two days later.

    Ingredients
    • 8 ounces soft goat cheese
    • ⅓ cup olive oil
    • 2-3 Tablespoon aged balsamic vinegar
    • 1 Tablespoon fresh organic thyme 
    • 2 cloves garlic, peeled and minced
    • zest from one organic lemon (I used a Meyer lemon)
    • freshly ground black pepper
    • salt, if needed (I don't usually add salt)
    • Also needed: crackers for serving
    Procedure

    Spread the cheese over the bottom of shallow bowl or rimmed plate. Sprinkle with thyme, garlic, zest, and black pepper. Drizzle with balsamic vinegar and olive oil.

    Let stand for, at least, 15 minutes before serving. But leaving it for at least an hour is preferable.

    Serve with your favorite crackers.

    Comments

    1. I adore goat cheese with olive oil and nuts, i can't wait to expand my repertoire with your recipe.

      ReplyDelete
    2. I just put some goat cheese on my shopping list. This looks so yummy.

      ReplyDelete
    3. Sounds perfect for my next charcuterie platter. Thanks Cam.

      ReplyDelete
    4. Well heck...I'd smear this on just about anything and everything!!!

      ReplyDelete

    Post a Comment

    Popular posts from this blog

    Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

    #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

    Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

    This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

    Quick Pickled Red Onions and Radishes

    If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce