Ina Garten Herbed Goat Cheese

Ina Garten herbed goat cheese is a creamy, layered appetizer with fresh dill, basil and good olive oil that comes together in 10 minutes plus 1 hour of marinating. Try this make-ahead party appetizer for holiday gatherings, game day or brunch, since it's a simple recipe you assemble in one jar.

Stack the cheese rounds with seasoning and oil between every layer, because that is how the herbs and oil reach each slice. Pour it all on top and the flavor only sits on the surface.

Ina Garten got the idea on a book tour, when a hotel chef sent a layered goat cheese and herb dish up to her room. She liked how easy it was and rebuilt it in a small jar with dill, basil and red pepper flakes (Cooking for Jeffrey, 2016).

Source: Cooking for Jeffrey (2016)

Ina Garten Herbed Goat Cheese

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Course: AppetizerCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking timeminutes

Calories

140

kcal

Creamy goat cheese rounds are stacked in a small jar with dill, basil and red pepper flakes, then bathed in olive oil. After a rest, the herbs and oil soak into every layer, so you scoop out soft, fragrant cheese for crackers.

Ingredients

• 2 (6-ounce) creamy goat cheese disks, such as Coach Farm
  

• Kosher salt and freshly ground black pepper
  

• Minced fresh dill
  

• Julienned fresh basil leaves
  

• Crushed red pepper flakes
  

• Good olive oil
  

• Bread or crackers, for serving
  

Directions

• Choose the jar: Find a small wide-mouth canning jar or glass vase, about 3 1/2 inches wide and 4 inches high. It should hold the two goat cheeses stacked with a little room to spare.
• Slice the cheese: Cut each of the two 6-ounce goat cheese disks in half horizontally, so you have 4 rounds. A piece of dental floss makes a clean cut.
• Build the first layer: Place one cheese round flat in the jar and sprinkle it with salt and pepper. Then add 1/2 teaspoon minced dill, 1 teaspoon julienned basil and a few red pepper flakes, and drizzle with 1/2 tablespoon olive oil.
• Stack the remaining layers: Set the next cheese round on top and repeat the salt, pepper, herbs, red pepper flakes and oil. Continue until all 4 rounds are stacked and seasoned.
• Finish with oil: Drizzle 1 tablespoon of olive oil over the top layer, then cover the jar. The oil keeps the top moist while the flavors settle.
• Rest and serve: Set the jar aside at room temperature for 1 hour, or refrigerate it for up to 24 hours. Serve at room temperature with bread or crackers so everyone can help themselves.

Tools for this recipe

• Ball regular mouth mason jars, 12 pack, Victorinox Fibrox 8-inch chef's knife, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make herbed goat cheese ahead of time?

You can build the whole jar a day early and keep it in the fridge for up to 24 hours. Let it sit out until it reaches room temperature before serving, because chilled goat cheese is firm and tastes muted.

What if I don't have dill or basil?

Other soft herbs like chives, parsley or thyme work well in the layers. I would keep amounts close to the original so the cheese doesn't turn grassy.

What can I serve with herbed goat cheese?

Sliced baguette toasts and crackers are the classic choice. Apple slices and dried cranberries add a sweet contrast to the tangy cheese.

What kind of jar should I use?

A small wide-mouth canning jar, like a Weck jar, works well. A small glass vase also works, as long as it fits the stacked cheese with a little room left.

What is the most common mistake with this recipe?

Skipping the seasoning between layers is the usual problem, because flavor only ends up on top. Use a little salt, herbs and oil on every layer so each scoop tastes seasoned.