2 Tablespoons finely chopped sun-dried tomatoes packed in oil
½ teaspoon minced capers
1½ teaspoon lemon zest
3 rosemary sprigs
1 teaspoon fresh thyme, chopped
⅓ cup olive oil
pinch of sea salt or kosher salt
For the Crostini
1-2 loafs of baguette or wheat bread (I fit about 30 slices on my cookie sheet)
2 Tablespoons olive oil
Instructions
In a small, shallow dish, arrange the goat cheese slices in one layer. If the cheese starts to crumble, just use your hands to press it into the slice.
Sprinkle with lemon zest, sun-dried tomatoes, capers and thyme. Sprinkle a little sea salt or kosher salt over the dish. Tuck the rosemary sprigs into the dish.
Pour the olive oil over the cheese and let marinate in the refrigerator for 2 to 6 hours. It can be served sooner if needed, but the flavors will improve with time. Bring the dish to room temperature (about 20 to 30 minutes) before serving.
For the crostini:
Preheat oven to 375 degrees. Slice bread into slices ¼" to ½" thick. Place in one layer on cooking sheet. Drizzle with olive oil.
Bake for 15-20 minutes, turning at least once, until light brown and crisp.
Yield: 30 crostini
Notes
This dish can be made a day ahead of time. If you are feeding a large crowd, you could purchase the larger goat cheese log and double the recipe of the marinade. The Crostini can also be made a day or two ahead and stored in an air tight container.
Cheese Recipe Adapted from Best of Fine Cooking Magazine
Recipe by Nutritious Eats at https://www.nutritiouseats.com/holiday-appetizer-marinated-goat-cheese-with-herbs-lemon/