Hey Denise, bonjour right back atcha. I found that the mixture was already fragrant even before I began to gently heat. Be the first on your block to be in the know. Simplicity, beauty, and taste. I served this yummy cheese spread with a toasted baguette, a sauvignon blanc, and a few assorted smoked meats. I also like that the topping dresses up the goat cheese a bit. So I am wondering if we should instead make it ahead of time, bring it to room temperature, and serve. Olive and Goat Cheese Dip - 5 ingredient, no bake appetizer This is really a gorgeous apératif. Cooking ratatouille on a sheet pan in the oven isn’t just easier than cooking it in a pot on the stove, it’s also better: richer and more deeply caramelized in flavor. Try this and it will keep you wanting more! I actually also added a tad of sea salt, which was a nice addition. Add in olives and pepper and combine just to incorporate olives. 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. The balance of flavors is incredible, especially when paired with a light white wine like a Soave or a Portuguese vinho. The editors of Gourmet really hit the nail on the head with this simple and impressive appetizer! Let me back up a bit—half of mine was eaten BEFORE putting it on the crackers. Sprinkle the olives on a serving plate. Citrus, spice, and sweet undertones from the olive oil all combine to make this a great standby. It’s very easy to prepare and quite attractive. Remove the pan from the heat and let cool to room temperature. Perfect for a party. Couldn’t be simpler and definitely tastier than offering up cheese and olives side by side as I tend to do. I am 110% one. Get recipes, tips and NYT special offers delivered straight to your inbox. Serve with fresh vegetables. On one rimmed 13-by-17-inch sheet pan, toss together onion slices, zucchini, 1/4 cup oil, 3 thyme springs, 2 rosemary sprigs, 3 garlic cloves and 1/2 teaspoon salt. Of course with a glass of rosé! This is an easy, elegant dish that can be adapted in so many ways—different olives, different herbs, etc. I liked that I could make it 2 hours ahead of time (which I did) and leave it out at room temperature until we were ready to nibble. For instance, with the goat cheese, I usually grab a container of crumbles from the store, and use about half of it, no need to scoop it out or get my kitchen scale all worked up. I served this on multigrain tortilla chips and it was a complete hit! My only problem was figuring out which olives to use, pitted or not pitted. This post is sponsored by Pearls Specialties and, as always, all opinions are my own. This wonderful app is very easy to throw together. And that’s it! This also ended up making the dish look especially rustic and of course delicious. Thankfully we have a local artisan cheese producer a mere 15 kilometers away, so we have another reason to go there yet again. This is a great tapa to keep in your refrigerator for those last-minute get-togethers. A couple of notes: I had kalamata olives on hand, so I did not use assorted olives and this was fine. I loved this recipe with all of my might. I admit I scoffed a little because this didn’t look like a real recipe. Pour the marinade over the the goat cheese and olives … I found 1-ounce medallions of fresh goat cheese and these made lovely individual servings. A visitor to the area should certainly try some- if not all – of the local specialities. It’s a great leap from the usual goat cheese that’s rolled in coarse black pepper or herbs. Let us know what you think. Featured in: 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. Next time I am going to add more lemon zest and throw in some lavender for even more Mediterranean flavor. (I find the olives to be more manageable when cut, but this is a personal choice.). Here’s the solution. These Olive and Goat Cheese bites are the perfect appetizer. I know I will impress folks at my next book club! This recipe is one I will make more often for guests…and myself! David Malosh for The New York Times. And do use baguette slices, since you’ll want to sop up all of the lemony and thyme-y olive oil. A big hit at cocktail hour. (This can be done up to 2 hours ahead and kept, covered, at room temperature.). I think it would be easier to eat with the olives chopped instead of whole. Pasta with tomatoes, goat cheese and olives. Have you tried this recipe? It’s quite impressive for something so simple. Pour 1 inch of olive oil into a tall 1-gallon glass container. Do not put the goat cheese out until your guests arrive. In a small saucepan gently warm the rest of the ingredients. Or should I say bonjour! Simple, delicious, and able to be made ahead of time. 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. What a delightful texture the warm oil gave to the cheese! My olives were marinated in some spices, which added additional complexity. Speaking of thyme, strip the leaves from the sprigs just to get the most out of it. And I used whole sprigs of thyme, but next time I’d strip the leaves from the stems. One, I’d chop the olives—if you add them whole, as the recipe directs, they don’t really spread very easily. 107 shares. Add tomatoes to the baking sheet with eggplant and peppers, then continue to roast until the tomatoes burst and the zucchini turn deeply golden brown, another 20 to 25 minutes. Not that it needs it; just my personal taste. 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. Transfer vegetables to a serving platter, drizzle with a little more oil and squeeze juice from the one of the lemon wedges over the top. 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. Ingredients. The recipe has you cool the olive mixture to room temperature before pouring it over the goat cheese. It works fine as written. Ratatouille, Simplified And Just As Satisfying. Are you an olive lover? The olive oil, thyme, olives, lemon zest, and pepper are gently heated and allowed to cool, divinely infusing the oil before being poured over the cheese. 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. But, yes, our friends at Gourmet are right. The freshness of the lemon with the brininess of the olives gives a nice contrast to the tang of the goat cheese. The cheese melts and becomes creamy, while the olives heat up and turn plump and tangy. However, the intensity of the flavors will depend on the type of olives you use. I loved the idea of infusing all the flavors before bathing the goat cheese with the flavorful mixture!