Tomato, Basil and Olive Goat Cheese Spread

    6 hours 10 min

    A simple, yet delectable goat cheese spread. Goat cheese is sprinkled with olive oil, sun-dried tomatoes, olives, basil and rosemary, then infused with a garlic clove. Serve with fresh crusty bread, crackers or crostini.

    186 people made this

    Serves: 10 

    • 350g goat cheese
    • 3 tablespoons olive oil
    • 100g oil-packed sun-dried tomatoes, drained and diced
    • 140g black olives, chopped
    • 4 tablespoons chopped fresh basil
    • 2 tablespoons chopped fresh rosemary
    • 3 cloves garlic, halved

    Prep:10min  ›  Extra time:6hr marinating  ›  Ready in:6hr10min 

    1. Slice goat cheese into 2.5cm pieces and place in a single layer on a large serving plate. Sprinkle olive oil, sun-dried tomatoes, black olives, basil and rosemary over the cheese.
    2. Using cocktail sticks, insert the garlic cloves into the cheese throughout the mixture.
    3. Allow the mixture to marinate 6 hours or overnight, in the refrigerator. Remove the cocktail sticks and serve with sliced French bread.

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    Reviews in English (198)


    This is divine! to avoid having trouble slicing the soft goat cheese - here's a trick: Use Dental Floss. Set the cheese on a cutting board and slice through the cheese with a piece of floss. This will create a smooth cut and not put so much pressure on the cheese to make it crumble. Sometimes it's easier to find goat cheese labeled as Montrachet Cheese (and under that you'll find a description of Goat Cheese). This tends to be a slightly firmer type of goat cheese.  -  20 Jul 2006  (Review from Allrecipes US | Canada)


    This was a hit at my last party. However, I did modify the directions. I did not prepare ahead of time and I got the soft cheese that does not slice well, so I just chopped everything, put it in a blender and mixed it in with the cheese. So far 5 people have asked me for this receipe.  -  26 Mar 2002  (Review from Allrecipes US | Canada)


    Great and easy to prepare. Being concerned about the softness of goat cheese but loving it's flavor I substituted a Dutch white goat gouda cheese. It's firm but not dry. It was a good choice, kept the flavor but made the cheese much easier to handle. I also reduced the size of the cubes, to make it easier to spoon the cheese and bits of the marinade onto a bread slice and get into your mouth. Finally the recipe is not clear as to the nature of the black olives used. I used Kalamata olives and they tasted great. Lastly, I put the whole mixture into a gallon zip lock bag to marinate just reaching into the refrigerator every couple of hours to mix it around for better coverage. Then at serving time I just poured the whole lot into the serving dish, picked out the garlic picks and it was ready to go. Couldn't be easier and really yummy.  -  09 Apr 2006  (Review from Allrecipes US | Canada)