Black Olive and Sundried Tomato-Marinated Goat's Cheese

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If olive oil is the lifeblood of Tuscan cuisine, bread is the foundation. Anything eaten with bread, such as this savoury appetizer, is called companatico.

Tags: Easy, 20 Mins, Appetizer & Hors d'Oeuvres, Rice & Grains, Cheese, Chill, Holiday Insider’s Report 2011, Vegetarian
Serves: 6
Skill level: Easy
Prep time: 15  minutes
Cooking time: 0  minutes
Total: 15 *  minutes

* Chill for 1 hour

Additional Information


1 pkg (140 g) PC Soft Unripened Goat's Milk Cheese
3 oil-packed sun-dried tomatoes, chopped
1 tbsp (15 mL) finely chopped fresh rosemary
2 tbsp (25 mL) PC Splendido Extra Virgin Olive Oil - Cold Pressed
Freshly ground black pepper
1 tbsp (15 mL) PC Splendido Balsamic Vinegar of Modena - Two Leaf
1/4 cup (50 mL) black olives, pitted and chopped


  1. Cut goat cheese crosswise into ½-inch (1 cm) slices. Arrange on serving plate.
  2. In bowl, mix together olives, tomatoes, rosemary, olive oil and vinegar. Season to taste with pepper. Pour over goat cheese. Refrigerate, covered, for at least 1 hour.
  3. Return goat cheese to room temperature before serving with thinly sliced PC French Baguette.


Chef's Tips

Cured black olives give the best flavour. Recipe can be made day ahead and refrigerated.

Nutritional Information

Per serving
Calories 130 Cal
Fat 11 g
Sodium 210 mg
Carbohydrate 3 g
Fibre 1 g
Protein 4 g