Baked Goat Feta with Olive Oil and Herbs for #WeekdaySupper

by Dorothy Reinhold on June 19, 2013

Print This Post Print This Post Baked Goat Feta with Olive Oil and Herbs on Shockingly Delicious

When the goat whisperer calls, and you’re a foodie, you come running.

Jennifer Bice of Redwood Hill Farm on Shockingly DeliciousSo when Jennifer Bice, owner of Redwood Hill Farm, came to Southern California to give a class/tasting on goat cheese, I couldn’t get there fast enough!

Redwood Hill Farm is a premiere, award-winning goat dairy farm in Sonoma County,Calif., where frisky goats are raised humanely, happily and in the most natural way possible on the sustainable farm. It’s family-owned, and Bice is a perfect leader for the company because her passion for premium quality goat milk shines through in every word and deed.

Their artisan cheese consistently wins national awards, their superior goat milk yogurt and kefir bring accolades, and the company is a leader in providing a sustainable lifestyle for the farm, the goats and the 57 employees.

Among other selections, she introduced us to raw goat milk feta, a taste revelation to me. It isn’t particularly “goaty,” if you know what I mean, but has a clean, slightly briny taste.

Baked Goat Feta with Olive Oil and Herbs on Shockingly DeliciousJennifer taught us her favorite simple way to enjoy it, with olive oil and fresh herbs, simply heated in the oven and then eaten on baguette slices as an appetizer.

Baked Goat Feta with Olive Oil and Herbs on Shockingly DeliciousAs I munched, the flavor of the cheese came through, brightened by the garden-fresh herbs and softened by the olive oil. It was perfect!

Jennifer Bice teaching goat cheese on Shockingly Delicious

Jennifer Bice teaches us about goat cheeses, while we take photos and salivate!

Instantly, I knew what I was serving for dinner that night! This makes a perfect weekday supper, because it’s simple, fast and utterly (udderly?) delicious.

Recipe: Baked Goat Feta with Olive Oil and Herbs

Summary: Heated, with fresh herbs and delicious atop sliced baguette, raw goat milk feta is clean, gently briny and utterly delicious!


  • Redwood Hill Farm Raw Goat Milk Feta1 (6- to 8-ounce) chunk Redwood Hill Farm Raw Goat Milk Feta
  • 2-3 tablespoons extra-virgin olive oil
  • 2 tablespoons chopped fresh herbs, such as sage, thyme, Italian parsley, etc.
  • Serving: French baguette slices


  1. Heat oven to 350F degrees. Place cheese in a baking dish, drizzle generously with olive oil, sprinkle generously with fresh herbs, and bake for about 10-15 minutes, until heated through.
  2. To serve, remove dish from oven to a hot pad or trivet, along with a basket of baguette slices. Each person cuts a slice of oily, herby cheese and slaps it on their bread and munches!
  3. Serves 4 for dinner, or more for appetizers.


Jennifer Bice, Redwood Hill Farm

Preparation time: 5 minutes
Cooking time: 15 minutes
Diet type: Vegetarian
Number of servings (yield): 4
Culinary tradition: USA (Nouveau)
My rating 5 stars:  ★★★★★ 

Weekday Supper logoThroughout the week, you can find the #SundaySupper team sharing #WeekdaySupper meals as well. Getting families back to the dinner table is our mission, and I hope we inspire you to try some of our delicious recipes. You can find them on our Pinterest Boards as well. Please join us there and try something!

This week’s easy Weekday Supper recipes are: 

{ 11 comments… read them below or add one }

kirsten@FarmFreshFeasts June 22, 2013 at 11:45 am

Delicious looking photos, Dorothy. My mouth is watering and I want to go find a local source here in Ohio. I’ll need to ask my veggie and egg farmers if they know anyone.


Nicole @ Daily Dish Recipes June 20, 2013 at 8:27 am

Dorothy, this sounds heavenly. Wish I lived closer, would have enjoyed learning from her very much.
This recipe is right up my alley. Perfection.


Dorothy Reinhold June 21, 2013 at 4:16 pm

You’re right. You would have loved attending her presentation!


David Bice June 19, 2013 at 7:14 pm

Thanks for sharing this, Dorothy, we appreciate the support.
So simple, so good!


Dorothy Reinhold June 20, 2013 at 4:14 am

Sure thing! It’s my new obsession!


Katy June 19, 2013 at 12:42 pm

I love goat cheese and that sounds like the perfect way to serve it! Beautiful!


Dorothy Reinhold June 20, 2013 at 4:16 am

It is, it is!


sippitysup June 19, 2013 at 8:24 am

Goaty, Briney, Sharp or Mild. I like Goat Cheese. Did you taste any aged cheeses? GREG


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