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Combine olive oil, half of the fresh herbs, half of the sun-dried tomatoes, the garlic, lemon slices and salt in a small bowl or ramekin, (just big enough to hold the log of goat cheese).
Combine the reserved herbs and sun-dried tomatoes and spread them to an even layer on a cutting board. Roll the goat cheese log in the herbs and pat gently so they adhere.
Place the goat cheese into the oil mixture and spoon some of the oil over the cheese. Allow the goat cheese to marinate for an hour at room temperature or several hours in the refrigerator. Spoon some of the oil over the cheese several times while it marinates.
Sprinkle the cheese with a bit of sea salt and serve at room temperature with crackers or thickly cut baguette slices. (If you’ve refrigerated the goat cheese pull it out 45 minutes before serving.)