Melt-in-your-mouth Marinated Goat Cheese

It's my favorite time of year at The Savory Pantry . . . the new harvest of Grove 45 Extra Virgin Olive Oil is in! I love experimenting with unique ways to use this exceptional oil. Keeley personally knows the growers, Nena Talcott and Bonnie Storm, who plant, grow, harvest, bottle and even hand-label each bottle of Grove 45 in California. A couple of years ago we developed our Extra Virgin Chocolate Sorbet, which I have made for family and friends to much acclaim! 

This year's recipe was inspired by grilled Halloumi cheese I often order at Zorba's, my favorite Greek restaurant here in Baton Rouge. Halloumi is a sheep's milk cheese traditionally from the Greek island of Cyprus, and has a high melting point that makes it uniquely grillable. The cheese itself is wonderful of course, but the pool of olive oil that it is served with is the real star. Halloumi isn't easy to find in stores, so I decided to substitute it with goat cheese that I did not grill. 

Melt-in-your-mouth Marinated Goat Cheese  |

Marinated Goat Cheese

  1. Slice goat cheese into 1/4" thick rounds. I warmed my knife under hot water and dried it with a towel before slicing.  
  2. Start with an empty mason jar or air-tight container of your choice. I put a couple of bay leaves and a spring of rosemary in the bottom, and topped with a thin layer of olive oil and cracked pepper.
  3. Next, add a round of goat cheese, more herbs, more pepper, and drizzle with oil.  Continue layering and top off with an extra "glug" of oil.
  4. Allow to marinate at room temperature for an hour or so, then refrigerate overnight.
  5. Remove from the fridge and pour everything onto a plate for an instant presentation.  
  6. Serve chilled or allow to come to room temperature. Enjoy with crackers, warm crusty bread or pita.
Melt-in-your-mouth Marinated Goat Cheese  |


  • Some similar recipes online mention issues with the olive oil solidifying in the refrigerator, due to some olive oils being diluted with lesser quality oils. I am happy to report that the Grove 45 oil did not solidify and was just as viscous after refrigerating!  
  • After marinating, the cheese has a more spreadable texture and is less crumbly than a typical goat cheese.  
  • Vary this recipe with your favorite fresh herbs.  I used what I had in my garden and pantry!
Melt-in-your-mouth Marinated Goat Cheese  |
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Recipe: The Perfect Salad & Simple Vinaigrette

May is National Salad Month and we are kicking it off with Keeley's go-to salad and vinaigrette recipe. While visiting Hot Springs, Keeley threw this salad together for us on a whim one evening.

The quality olive oil, vinegar, mustard and honey make this unassuming salad a real show stopper. It's that good. Use Keeley's vinaigrette proportions as a guide and adjust to your own taste preference.

The Perfect Salad & Simple Vinaigrette |

The Perfect Salad & Simple Vinaigrette

• 1 bag Mixed Greens
• 1 cup cherry tomatoes, halved
• 1/2 cup gorgonzola crumbles
• 1/2 cup toasted pecans, chopped
• Black pepper & Fleur de Sel to taste

• 1 tsp Edmond Fallot Dijon Mustard
• 1 tsp Richard's Pure Raw Honey
• 6 tbsp Badia a Coltibuono Extra Virgin Olive Oil
• 2 tbsp Cavalli Balsamic Condiment of Reggio Emilia

1.  Add greens, tomatoes, cheese, and pecans to a large salad bowl and set aside.
2. Add 1 tsp of dijon mustard to an empty jar.
3. Add 1 tsp of honey to the jar, and mix well with a spoon.
4. Add 6 tbsp of olive oil to the honey & mustard mixture
5. Add 2 tbsp of balsamic vinegar to the jar
6. Put a lid on the jar and SHAKE!
7. Pour dressing over salad ingredients and toss to coat
8. Add freshly ground pepper & fleur de sel to taste before serving


    The Perfect Salad & Simple Vinaigrette |
    The Perfect Salad & Simple Vinaigrette |
    The Perfect Salad & Simple Vinaigrette |
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    This Week in The Savory Pantry 02.10.14

    We've just returned from our winter buying trip to San Francisco. Not only did we enjoy FABULOUS weather, but we were able to catch up with many of our long-time producers - and a few new ones - and discovered some great new food finds!

    Just in: New crostini spreads from Elki Gourmet. We love simple and chic entertaining, and these flavorful spreads are perfect to have on hand when you need a sophisticated hors d'oeuvre in a hurry. Flavors include Sundried Tomato & ParmesanBasil Pesto, Black Olive & Feta, and Caramelized Onion & Balsamic. Simply spread on a toasted baguette slice for a great cocktail nibble, or toss in to hot or cold pasta dishes for a flavorful meal!

    The latest harvest of Grove 45 Extra Virgin Olive Oil from Napa Valley's Nena Talcott & Bonnie Storm is back in stock and better than ever! This year's harvest is medium robust with a balance of fruit, bitterness and pepper on the finish. The flavors reflect the early ripening of the olives.

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