Adapted from Gourmet | Gourmet Weekday | Houghton Mifflin Harcourt, 2012, Even if you have a mere hour’s notice—less, even–that company’s coming, you can pull off this elegant goat cheese with olives, lemon, and thyme. Let cool and then pour the mixture over the goat cheese. I suggest taking the extra time to do this yourself with a mixture of good-quality olives, not canned olives that have a big hole where the pit used to be. I had some leftover so I stashed it in the fridge. Serve hot or warm, with more lemon wedges on the side. This baked goat cheese with tomato and olives is ridiculously easy to prepare, looks fancy and is absolutely delicious. I also like that the topping dresses up the goat cheese a bit. Check. The other change I made, after the first try, was to take the pits out of the olives. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes, while also helping them become better, more competent cooks. Couldn’t be simpler and definitely tastier than offering up cheese and olives side by side as I tend to do. Its other great virtue is in its combination and proportion of flavors—the bright citrus, salty olives, tangy cheese, and earthy thyme play beautifully off of one another. In a small saucepan gently warm the rest of the ingredients. Just dump them over the cheese when you need and the residual warmth will work its charms, making the texture of the soft cheese even softer, to the point of being almost ooey and gooey. And that’s it! So I am wondering if we should instead make it ahead of time, bring it to room temperature, and serve. I like the rusticity it gives to, for example, certain chicken dishes. My (largish) portion of cheese was eaten with gluten-free crackers, his with baguette. This is a great tapa to keep in your refrigerator for those last-minute get-togethers. I have a roll of goat cheese in the fridge, as well as olives and lemons. Hate tons of emails? It’s quite impressive for something so simple. If you’re anything like me, you’ll have a taste, then realize that you need to smooth out the area where you took the taste, and before you know it, you’ve eaten half the cheese and most of the olives before the doorbell even rings. This is a simple and fast recipe to prepare ahead of time so it’s always handy when one has guests coming over or as a nice cool nosh throughout the day. This is really a gorgeous apératif. Place one tray on the top rack, and a second on the bottom rack of the oven. Remove the pan from the heat and let cool to room temperature. I used two kinds of goat cheese, one plain and the other rolled in herbs. Then I realized, “Well, I wouldn’t have thought of it.” So yes, that makes it a recipe—and a very delicious one at that. One, I’d chop the olives—if you add them whole, as the recipe directs, they don’t really spread very easily. A lot more so than simply dumping out olives onto a dish. Facebook; Twitter; Pinterest; Yummly; A super simple summer pasta recipe: few basic ingredients mixed together to obtain a super tasty and creamy dish. I served this on multigrain tortilla chips and it was a complete hit! I would like to try it again with a pinch of crushed red pepper flakes in the oil and maybe a sprinkling of pine nuts on top before serving. Sprinkle the olives on a serving plate. Have a picture you'd like to add to your comment? Ingredients. On a second rimmed baking sheet, toss together eggplant, red peppers, 1/4 cup oil, 3 thyme sprigs, 2 rosemary sprig, 3 garlic cloves and 3/4 teaspoon salt. The cheese melts and becomes creamy, while the olives heat up and turn plump and tangy. And tasty. To make it, the vegetables are slicked with plenty of olive oil, then roasted until tender and browned, their juices mingling and condensing. Total Time 5 minutes. This goat cheese with olives, lemon, and thyme is a ridiculously easy yet undeniably impressive appetizer made quite simply by infusing oil with thyme and lemon and then warming olives and setting them out alongside creamy goat cheese. Simplicity, beauty, and taste. It was very spreadable and tasted even creamier than expected. Blend together goat cheese and cream cheese in food processor or possibly by hand till smooth. Here’s the solution. Get recipes, tips and NYT special offers delivered straight to your inbox. Serve this as a meatless main dish, with crusty bread and more goat cheese, or as a hearty side dish to a simple roast chicken or fish. Knowing I can never leave a recipe alone, even a simple and perfect one like this, I have to say, “wedges of crispy Bartlett pears…” ;). It was so easy to make and delicious. Ratatouille, Simplified And Just As Satisfying. This recipe has a wonderful Mediterranean feel to it. Be the first on your block to be in the know. A great addition to a spread of party appetizers. Of course with a glass of rosé! The freshness of the lemon with the brininess of the olives gives a nice contrast to the tang of the goat cheese. Just add crackers.–Renee Schettler Rossi. I might add a pinch of crushed red pepper flakes next time. Serve with crackers, flatbread, or baguette slices. Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? (This can be done up to 2 hours ahead and kept, covered, at room temperature.). I admit I scoffed a little because this didn’t look like a real recipe. Email the grocery list for this recipe to: Gently heat the olives, thyme, oil, zest, and pepper in a skillet or saucepan over low heat until fragrant. If you are serving this with pits, I can foresee you having to save someone who is choking on an olive pit. This is a total secret weapon. If you’re especially pressed for time, forget about allowing the olives and infused oil to cool to room temperature. This is wonderful–so delicious and so easy. Absolutely. 10 to 20 minutes, depending on the greens. Add in olives and pepper and combine just to incorporate olives. Gently heat the olives, thyme, oil, zest, and pepper in a skillet or saucepan over low heat until … Simple, delicious, and able to be made ahead of time. And lastly—hooray, as always, for Gourmet, and a little tear for the now-defunct magazine. Then enter your email address for our weekly newsletter. We'd love to see your creations on Instagram, Facebook, and Twitter. In a bowl, whisk together the remaining ingredients to make the marinade. Transfer zucchini and onions to the baking sheet with eggplant, mix well, and spread in an even layer (it will just fit). We found that you had to hold the olive onto the cheese, and then you had the crunch of the crostini along with a pit that you needed to get out of your mouth. (I find the olives to be more manageable when cut, but this is a personal choice.). Just one note for intrepid ambitious cooks and readers: next time I’ll use homemade goat cheese. Quick and impressive? Are you an olive lover? Even the person who said “I don’t eat goat cheese” was asking for the recipe. My only problem was figuring out which olives to use, pitted or not pitted. When I said that this baked goat cheese was easy to prepare, I wasn’t joking. The final taste was simply delicious with the citrus and sourness of the lemon along with the aroma of the thyme. Olive and Goat Cheese Dip - 5 ingredient, no bake appetizer The editors of Gourmet really hit the nail on the head with this simple and impressive appetizer! This is one of those recipes that you will pull out over and over because it’s so easy yet still a huge hit with guests. The combinations of flavors are unexpected but work well. My husband and I are in love with goat cheese, so when I saw this recipe I knew I had to make it. Subscribe now for full access. A big hit at cocktail hour. Wow; they were right when they said that this is one for the “secret” file. 1 pkg (8 oz) Wegmans Fresh Goat Cheese (Plain), cut in 5 pieces This is an easy, elegant dish that can be adapted in so many ways—different olives, different herbs, etc. And I used whole sprigs of thyme, but next time I’d strip the leaves from the stems. The vegetables will become very caramelized, and that’s a good thing, particularly with the zucchini and onions. Add in green onions, basil, extra virgin olive oil and lemon juice. This is the perfect appetizer for when unexpected guests stop by or when you don’t have a lot of time (or desire) to cook an elaborate appetizer, but want to avoid using processed foods. I loved the idea of infusing all the flavors before bathing the goat cheese with the flavorful mixture! The components are familiar enough to not be intimidating yet seemingly fancy enough to be memorable in the loveliest of ways. Attach it below.
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