Do you have a go-to, crazy delicious, super easy appetizer recipe in your arsenal? Well, if you answered no to that question, then I’m happy to tell you, now you do! If you answered yes to the question, here’s another one that I bet you’re really going to love. How about a recipe originally shared by the editors of Gourmet magazine! I mean, come on!!! It’s hard to get better “food cred” than that! How about a recipe that takes less than 10 minutes to prep, plate, and even washes the pan you used in preparing it.
This recipe is a delicious combination of tangy, creamy goat cheese topped with lemon and thyme infused the oil and briny olives. How simple is that and why in the heck didn’t I think of this recipe!!!! Why serve a plain ol’ cheese plate with a dish of olive when in mere minutes you can create this wonderful and gorgeous appetizer. Slice a crusty baguette and you’re ready to go. Pour me a glass of red wine and I’ll be right over!!!
Recipe Notes: I used pitted Kalamata olives and Castelvetrano Green Pitted Olives. I love the two flavors combined and adore the color combination. The Castelvetrano are the super bright green olives. BTW….the photo is an accurate portrayal of the color. I think the green is so, so, so cool! If you’re not familiar with the Castelvetrano they’re a more delicate, less pungent, creamy textured olive. Oh, and did I mention, I think they’re a super cool color???? Sorry to be redundant! I guess point made 😉
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Source: Gourmet Magazine
Goat Cheese with Olives, Lemon, and Thyme
- 2-3 Tablespoon Olive Oil
- Zest Of One Fresh Lemon
- 1/2 Cup Assorted Pitted Olives
- 1 Tablespoons Fresh Thyme Leaves Chopped
- Heavy Pinch Ground Black Pepper
- 1--11 Ounce Log of Chevre sliced Into
- In a small skillet, over low heat, heat the olive oil, lemon zest, thyme, black pepper, and olives. Gently warm (do not simmer) until the mixture is fragrant.
- Place Chevre slices on a plate, then evenly pour olive mixture over slices. Serve with sliced baguette.
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