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Chèvre with Herb and Garlic Olive Oil

Serve this easy appetizer for special occasions or impromptu gatherings. Garnish with pomegranate seeds for a bright pop of color.
Prep Time4 minutes
Cook Time4 minutes
Total Time8 minutes
Course: Appetizer
Author: Marcia W. Smart


  • 1/4 cup olive oil
  • 2 cloves garlic minced
  • 3 sprigs fresh thyme or rosemary
  • 4 ounces plain chèvre
  • 2 teaspoons kosher salt


  • In a sauté pan over medium-high heat, warm the olive oil and add the garlic. Stir until fragrant, being careful not to brown, about 30 seconds.
  • Add the herbs and warm them in the olive oil until fragrant, about two minutes, stirring occasionally so they don't burn. Set the oil aside to cool.
  • Place the chèvre on a small plate or platter. Drizzle the warm olive oil over the chèvre and place the herbs on the side as a garnish. Sprinkle with a little coarse salt.