Vegetarian Recipe: Evan’s Marinated Goat Cheese with Sun-Dried Tomatoes

Every week on the Good Food Blog we celebrate Meatless Monday by sharing a vegetarian recipe from our archives.

Good Food’s Evan Kleiman first shared this recipe for Marinated Goat Cheese with Sun-Dried Tomatoes on May 24, 2008.

Keep reading for the full recipe…

Marinated Goat Cheese with Sun-Dried Tomatoes

Serves 4 as an appetizer

1 – 2 cups fruity olive oil, enough to completely cover cheese

10 black peppercorns

2 sprigs fresh rosemary, or 1 teaspoon dried rosemary leaves, crumbled

2 sprigs fresh sage, or 1 teaspoon dried sage leaves, crumbled

2 sprigs fresh thyme, or 1 teaspoon dried thyme leaves, crumbled

3 – 4 whole garlic cloves, peeled

½ cup sun-dried tomatoes

2 small goat cheeses

Combine ¼ cup of the oil, the peppercorns, herbs and garlic in a small saucepan. Heat until warm. Let cool. Arrange a few of the sun-dried tomatoes on the bottom of a mason jar or similar wide-mouth container that is a little larger than the cheeses. Place the goat cheeses in jar and arrange the remaining sun-dried tomatoes around them. Pour the cooled olive oil with herbs, garlic and peppercorns over the cheeses. Add enough additional olive oil to completely cover. Marinate, covered, in a cool place for several hours or refrigerate for several days.