This Smoked Garlic Goat Cheese is an elegant, easy appetizer that brightens any table. It’s finished with chimichurri and served alongside thick slices of warm, crusty bread. Fancy enough for holiday gatherings or dinner parties, this version was inspired by the Herb Goat Cheese with Roasted Garlic appetizer at the Greenhouse Restaurant in Gig Harbor, WA.
Smoked Garlic Goat Cheese
I discovered a love for goat cheese surprisingly late in life—around 36. My first real moment of appreciation came at a restaurant called Rye in Kansas City, where they served whipped goat cheese drizzled with honey and scattered fresh herbs. I expected to dislike it, but one bite changed my mind entirely. Back home I started experimenting: honey-blueberry whipped goat cheese, a holiday whipped cranberry version, and then this smoked garlic take that brings a savory, rich depth to the bright tang of goat cheese.
If you’re hesitant about goat cheese, start with a whipped, honey-sweetened version to get comfortable. Once you appreciate that tangy creaminess, you’ll find it easy to explore bolder preparations like this smoked garlic goat cheese topped with chimichurri.
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Recipe Shopping List
You likely have a few of these on hand already. For precise quantities, see the printable recipe details below.
- Goat cheese
- Smoked garlic cloves and smoked garlic olive oil
- Chimichurri sauce
- Baguette
- Optional: garlic butter for toasting bread
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How To Make This Recipe
Here’s a clear overview so you know what to expect. Follow the complete recipe card below when you cook.
- Cut the cheese — Slice the log of goat cheese into 1–2 inch rounds or shape it into rounds. The look is flexible; use a grill-safe dish or an ovenproof ceramic plate.
- Preheat the smoker or oven — Target a low temperature around 250°F (121°C). This gentle heat warms the cheese and adds a subtle smoke flavor without melting it away.
- Add the smoked garlic — Spoon smoked garlic cloves and a drizzle of smoked garlic olive oil over the cheese. The garlic brings a rich, mellow sweetness that pairs beautifully with goat cheese.
- Smoke or roast — Place the cheese in the smoker or oven for about 20–30 minutes, until warmed through and slightly soft at the edges.
- Finish and serve — Drizzle chimichurri over the warm cheese and serve immediately with sliced baguette toasted with garlic butter if you like.
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Recipe FAQ
Can you make this without a smoker?
Absolutely. The smoked garlic and the cheese can be prepared in a conventional oven using the same times and temperatures. Use a low oven heat (about 250°F) and allow the same gentle warming period for the cheese.
How do you store leftovers?
Cover leftovers tightly and refrigerate. Reheat gently if desired or eat cold; enjoy within 2–3 days for best flavor and texture.
Serve This With
Turn this appetizer into the start of a full, memorable meal. Pair it with:
- Salads: A bright Greek salad or a classic wedge salad complements the rich cheese and chimichurri.
- Steak or roast: Smoked goat cheese is a lovely starter before beef tenderloin or a prime rib roast.
- Sides: Smoked loaded baked potatoes and grilled asparagus add texture and substance to the meal.
- Dessert: A light finish like strawberry shortcake with homemade shortcakes balances the savory courses.
Traeger Appetizer Recipes
- Smoked Jalapeno Poppers
- Traeger Artichoke Dip
- Smoked Cream Cheese
- Traeger Hot Crab Dip
- Bacon Sausage Bites
- Smoked Garlic Pig Shots
- Smoked Grape Jelly Meatballs
- Traeger Beef Queso
- Bacon-Wrapped Shrimp
- Smoked Salmon Dip
- Traeger Spicy Candied Bacon
- Easy Smoked Garlic Goat Cheese
Smoked Garlic Goat Cheese
This appetizer is simple to prepare but delivers an upscale presentation. Warm, smoky goat cheese finished with chimichurri turns store-bought ingredients into something special for guests.
5 minutes
30 minutes
35 minutes
Ingredients
- 8 ounces goat cheese
- 12 cloves smoked garlic
- ¼ cup smoked garlic olive oil
- ¼ cup chimichurri
- 1 baguette
- ½ cup garlic butter (optional)
Instructions
- Preheat your pellet grill or oven to 250°F (121°C).
- Slice the goat cheese into 1–2″ rounds and arrange them on a grill- or oven-safe dish.
- Top each round with smoked garlic cloves and drizzle with the smoked garlic olive oil.
- Place the dish in the smoker or oven and warm for 20–30 minutes, until the cheese is softened and heated through.
- Slice the baguette and spread with garlic butter if using. Toast lightly on the grill or in the oven.
- Drizzle the warmed goat cheese with chimichurri and serve immediately with the toasted bread.
Nutrition Information
Yield: 12 servings | Serving Size: 1
Amount per serving: Calories: 260; Total Fat: 19g; Saturated Fat: 8g; Cholesterol: 28mg; Sodium: 386mg; Carbohydrates: 16g; Fiber: 1g; Sugar: 1g; Protein: 7g.
Nutrition data is an estimate.