Marinated Chevre with Roasted Garlic Recipe


Difficulty LevelEasyMethod
Main Ingredient


 Goat cheese1⁄2 Pound (cylinder shaped)
 Olive oil1⁄2 Cup (8 tbs)
 Dried parsley1 Teaspoon
 Dried thyme1 Teaspoon
 Savory1 Teaspoon
 Oregano1 Teaspoon
 Garlic heads2 Large, halved horizontally
 Rosemary2 Teaspoon
 Savory2 Teaspoon
 Radicchio head1


1. Cut goat cheese into four rounds and place in a shallow dish. Sprinkle with parsley, thyme, savory, oregano and 1/4 cup (50 ml) of the olive oil. Refrigerate 3 hours or overnight.
2. Preheat oven to 400°F (200°C).
3. Brush cut side of garlic with olive oil. Place garlic in baking dish, cut side up, lightly cover with foil and bake 30 minutes until golden and soft to the touch.
4. Cool 5 minutes, then marinate with 1/4 cup (50 ml) of the remaining olive oil, rosemary and savory.
5. Remove cheese from marinade and reserve oil.
6. Place one slice of cheese on a radicchio leaf and garnish with garlic half; drizzle with reserved herbed oil. Repeat for each serving.