Herbed Goat Cheese or with Peppercorns for Relaxed Entertaining
Appetizer · David Scott Allen · Provencal Recipes · TasteEntertaining should be easy anytime of the year. Invite your neighbours over for drinks and serve this simple appetizer – goat cheese with herbs or peppercorns – with some Provencal rosé.
David and Mark are lucky to have a Sunday farmer’s market in Tuscon with local vendors who are passionate about quality products. For this Cocoa & Lavender recipe David selected a fresh goat cheese, or chèvre from their favourite producer Fiore di Capra and fresh herbs from their garden. Read his full post on “Goat Dressing” here.
In Provence, goat cheese is easy to find, in markets and cheese shops or better yet head directly to one of the local farmers.

Herbed Goat Cheese
This recipe is super easy to make, and you can vary the flavours slightly each time depending which herbs are in season.
Ingredients
- 4 oz goat cheese log chilled
- 1/2 cup fresh mixed herbs chopped, chives, basil, thyme, marjoram, oregano, mint, myrtle, tarragon
- zest from 1/2 lemon finely grated
- pinch black pepper freshly ground
- pinch Salt
Instructions
- Wash and thoroughly dry the herbs.
- Strip the leaves from their branches and place all of your herbs - along with the lemon zest, pepper, and salt - on a cutting board.
- Give the herbs a quick mix with your fingers to distribute the flavours.
- Using a mezzaluna or sharp knife, finely chop the herbs.
- Arrange them on a bed the width of the log of goat cheese - about 3 inches - and double that size in length.
- Roll the chilled goat cheese in the herbs, pressing lightly so that the herbs adhere to the cheese, being careful not to get many herbs on the ends (it just looks nicer that way!).
- Wrap tightly in plastic or wax paper, and refrigerate until ready to use.
- To serve, unwrap, plate and bring to room temperature.
Tried this recipe?Let us know how it was!
Legal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Related Provence Articles
Warm Goat Cheese Salad with a Lemony Vinaigrette
March 18, 2019
Warm goat cheese salad or salade de chevre chaude appears on many restaurant menus, and it's easy to recreate just follow the recipe below.…
Crispy Goodness Cauliflower Gratin with Goat Cheese
January 25, 2023
A gratin or gratinée in French is typically a side dish served in an oven-proof casserole pan. The term comes from gratter (to grate); most of the time, these are savoury recipes with a crispy cheese and breadcrumb topping. However, there are recipes for sweet gratins as well. Gratins are very flexible. They make great …
Fabulous local goats cheese in Banon
August 25, 2015
Contributor blog post by David Taylor: The nearby village of Banon is renowned for its appellation controlled goats cheese. We are lucky to know a local award winning producer and can recommend a visit to their small shop on the farm where you can buy the freshest goats cheese at excellent prices. The box of 48 …
Try this Bruschetta with Beet and Goat Cheese from Café Brun
February 7, 2023
Café Brun’s new owner Ben shares this brilliantly simple roast beetroot and goat cheese bruschetta recipe. Café Brun in Antibes celebrates the “bon vivant” with generous Mediterranean cuisine, drinks made with love and a mischievous spirit. The atmosphere is relaxed and friendly…perfect for lounging over a chilled glass of rosé, watching the world go by. …
No Comment