Smoked Goat Cheese with Herbed Spice

This is one of those revisited and previously posted recipes.  Smoked Goat Cheese is a super easy appetizer, especially when you have the grill going on a summer weekend.   

I originally posted the recipe here.   We have tweaked the recipe a great deal and I think we have perhaps perfected it here with the latest version.

Smoked Goat Cheese with Herbed Spice

8 oz. goat cheese
extra-virgin olive oil
Herbed Salt

Heat grill/smoker to 220 degrees F. and prepare wood chips.

Take a small aluminum loaf pan and drizzle about a teaspoon of olive oil on the bottom of the pan.   Turn pan so the olive oil coats all sides.  Add more if needed.   Place goat cheese in the pan and press it down so it touches the sides.   Add another ½ t. of olive oil on top of the cheese and sprinkle with herbed salt.  (Options in lieu of herbed salt include fresh herbs, ground pepper, a bit of chipotle powder.  Use your imagination here.)

Place on grill/smoker over indirect heat and close lid.   Leave on about 90 minutes at around 220 degrees.

Cheese should be “smoky” and the edges should be beginning to brown.

I don’t know if it was because we used a locally made goat cheese or if the olive oil on the top and bottom helped, but this was the creamiest stuff ever!   I may have found my favorite goat cheese vendor!