Sun-Dried Tomato and Herb Marinade over Goat Cheese

The memory is as vivid as the Tuscan sun itself: my grandmother, Nonna Emilia, her hands stained with the deep red of tomatoes, carefully layering sun-dried jewels in olive oil, garlic, and herbs. She’d leave the jars to steep on her sun-drenched windowsill, the aroma filling her small kitchen with a symphony of Mediterranean scents. This recipe, a distant cousin of Nonna Emilia’s culinary tradition, brings back those nostalgic moments with every bite, reminding me of her unwavering love and the simple pleasures of sun-ripened flavors.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 12+ hours (marinating)
• Total Time: 12 hours 15 minutes
• Servings: 6-8
• Yield: Approx. 2 cups marinade
• Dietary Type: Vegetarian

Ingredients

• ½ cup olive oil (approximately, enough to cover)
• 1 cup sun-dried tomatoes packed in oil, drained (from the jar, marinated in olive oil)
• 1 cup fresh basil
• 1 cup fresh parsley
• 4 garlic cloves, chopped
• 3 scallions, chopped
• 1 teaspoon red pepper flakes
• 1 teaspoon sugar
• Salt and pepper to taste
• 8 ounces goat cheese (a log is preferable for presentation)
• Crostini toast rounds, for serving

Equipment Needed

• Large bowl
• Food processor
• Measuring cups and spoons
• Knife and cutting board
• Plastic wrap or airtight container
• Serving platter

Instructions

1. The night before you plan to serve, in a large bowl, combine the drained sun-dried tomatoes, fresh basil, fresh parsley, chopped garlic, chopped scallions, red pepper flakes, and sugar.
2. Pour olive oil over the mixture until all the ingredients are fully saturated and there is some extra oil settled on the bottom of the bowl. The oil acts as a preservative and carries the flavors beautifully.
3. Season generously with salt and pepper to taste. Don’t be shy – the goat cheese will mellow out the flavors, so a good seasoning is key.
4. Stir all the ingredients together thoroughly until well mixed, ensuring the herbs are coated in oil.
5. Cover the bowl tightly with plastic wrap or transfer the mixture to an airtight container.
6. Refrigerate overnight (or for at least 12 hours). This marinating period is crucial for the flavors to meld and intensify.
7. Occasionally, when you remember during the marinating process, take the bowl out of the refrigerator and gently shake or stir the mixture. This helps to redistribute the flavors and ensure even marination.
8. About an hour before serving, remove the marinated sun-dried tomato mixture from the refrigerator and allow it to come to room temperature. This is important because the olive oil will solidify when cold, and the flavors will be muted. It’s ready when the oil is no longer gelled and has returned to its liquid state.
9. Once at room temperature, transfer the marinated mixture to a food processor. Pulse the mixture just enough to coarsely chop and blend the ingredients together. Be careful not to over-process it into a paste – you want some texture. The goal is to create a chunky, flavorful topping.
10. Place the goat cheese log on a serving platter.
11. Pour the sun-dried tomato and herb marinade generously over the top of the goat cheese. Let the marinade cascade down the sides of the cheese.
12. Serve immediately with crostini toast rounds for dipping and spreading.

Expert Tips & Tricks

• Flavor Boost: For an extra layer of flavor, try adding a splash of balsamic vinegar or a squeeze of lemon juice to the marinade.
• Herb Variations: Feel free to experiment with different herbs, such as oregano, thyme, or rosemary, to customize the flavor profile to your liking.
• Make-Ahead Magic: This dish is best made ahead of time, as the flavors deepen and improve with marinating. You can prepare the marinade up to 2 days in advance.
• Goat Cheese Selection: Opt for a high-quality goat cheese log that is creamy and tangy. Avoid overly dry or crumbly goat cheese.
• Preventing Oil Solidification: If you forget to take the marinade out of the fridge an hour before serving, you can gently warm it in a double boiler or in the microwave for short intervals, stirring frequently, until the oil liquefies.
• Presentation Perfection: Garnish the platter with a few extra sprigs of fresh basil or parsley for an elegant touch. You can also drizzle a little extra olive oil over the top for added sheen.

Serving & Storage Suggestions

Serve the sun-dried tomato and herb marinade over goat cheese immediately with plenty of crostini. This makes a fantastic appetizer for parties, a delightful addition to a cheese board, or a flavorful snack.

Leftovers (if you have any!) can be stored in an airtight container in the refrigerator for up to 3 days. Be aware that the oil may solidify again when chilled. Allow the mixture to come to room temperature before serving again.

I don’t recommend freezing this dish, as the texture of the herbs and goat cheese may be compromised upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	380 kcal	19%
Total Fat	34g	52%
Saturated Fat	11g	55%
Cholesterol	30mg	10%
Sodium	260mg	11%
Carbohydrates	9g	3%
Fiber	2g	8%
Sugars	2g	–
Protein	10g	20%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegan Option: Use a plant-based goat cheese alternative made from cashews or other nuts.
• Spicy Kick: Add more red pepper flakes or a pinch of cayenne pepper for extra heat.
• Nutty Twist: Sprinkle some toasted pine nuts or chopped walnuts over the marinade for added texture and flavor.
• Mediterranean Medley: Incorporate other Mediterranean ingredients, such as Kalamata olives, artichoke hearts, or roasted red peppers.
• Seasonal Herbs: Adjust the herbs based on what’s in season. In the summer, try adding fresh oregano or marjoram. In the winter, rosemary or thyme would be excellent choices.

FAQs (Frequently Asked Questions)

Q: Can I use dried basil and parsley instead of fresh?
A: While fresh herbs are recommended for the best flavor, you can use dried herbs in a pinch. Use about 1 tablespoon of each dried herb in place of the fresh.

Q: How long does the marinade need to sit to develop flavor?
A: Ideally, marinate the mixture overnight (at least 12 hours) for the best flavor. However, even a few hours of marinating will improve the taste.

Q: Can I make this without a food processor?
A: Yes, you can chop the ingredients finely by hand instead of using a food processor. Just make sure to chop everything very small and mix well.

Q: What else can I serve this with besides crostini?
A: This marinade is also delicious served with crackers, pita bread, grilled vegetables, or as a topping for grilled chicken or fish.

Q: My goat cheese is very firm. What should I do?
A: Let the goat cheese sit at room temperature for about 30 minutes before serving to soften it slightly and make it easier to spread.

Final Thoughts

I hope this recipe brings a touch of Mediterranean sunshine to your table! It’s a dish that’s both incredibly simple to make and bursting with complex, satisfying flavors. Don’t be afraid to experiment with different herbs and ingredients to create your own unique version. And most importantly, share it with the people you love, creating memories as warm and vibrant as Nonna Emilia’s kitchen. Pair it with a crisp glass of Pinot Grigio and enjoy!