Wildflower-Honey Goat Cheese Marinade


  • 1    11-oz. log goat cheese, cut into ¼-inch slices
  • 10  pitted black olives, roughly chopped
  • ¼   cup Blossom Wildflower Honey Vinegar
  • ½   cup extra-virgin olive oil
  •       Salt and pepper to taste
  •       Extra olives or a sprig of lavender



  • Place sliced cheese on glass plate in a single layer. Mix remaining ingredients in a bowl and pour over cheese to coat. Cover and refrigerate 1–2 hours until ready to use. Garnish with extra olives or lavender.
  • Serve on sliced, toasted baguette slices with small knives; cheese is spreadable at room temperature. Leftover marinade makes a great salad dressing, roasted vegetable drizzle, or omelet filling.

Courtesy of Jackie Thau.

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