Honey Whipped Goat Cheese with Marinated Olives
Herby and garlicky, these marinated olives are served over sweet, tangy, and creamy honey whipped goat cheese. This is the simplest of appetizers, yet so amazingly GOOD. And the best part? This is a completely no-cook recipe! And for a can’t-fail appetizer, be sure to serve with crusty bread for scooping. Perfect for all of your upcoming backyard parties!
Equipment
Ingredients
Marinated Olives:
- 1/3 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon fig preserves optional
- 2 cloves garlic sliced
- 1 shallot chopped
- 1 tablespoon lemon zest
- 1/4 cup basil chopped
- 2 tablespoons chopped thyme
- chili flakes
- 2 cups mixed olives pitted
- 1/2 cup oil packed sun-dried tomatoes sliced
Honey Whipped Goat Cheese:
- 1 log 10 ounces goat cheese, at room temperature
- 4 ounces cream cheese at room temperature
- 2-3 tablespoons honey
- sea salt
Instructions
- In a bowl, whisk together the olive oil, balsamic vinegar, fig preserves, garlic, shallots, lemon zest, basil, thyme, and chili flakes. Add the olives, then add the sun-dried tomatoes with oil and toss to combine. Let sit 30 minutes or up to 5 days in the fridge.
- Meanwhile, combine the goat cheese, cream cheese, honey, and a pinch of salt in a food processor and pulse until smooth and creamy. The goat cheese mix can be kept in the fridge for up to 3 days but bring to room temp before serving.
- Spoon the goat cheese into a serving bowl, then top with the olives and marinating oil. Serve with fresh herbs, bread/crackers.
Notes:
- To Make Ahead: the olives can be made up to 5 days ahead of time and kept in the fridge. The goat cheese can be made up to 3 days ahead and kept in the fridge. Bring to room temperature before serving.
Tried this recipe?Let us know how it was!