Marinated Goat Cheese with a Balsamic Vinegar Reduction

This Marinated Goat Cheese & Balsamic Vinegar Reduction Recipe is exactly what you’re looking for when serving an appetizer or after dinner cheese plate. The perfectly balanced combination of the creamy goat’s cheese, the sweet yet tart vinegar reduction makes for one delicious bite.  It is a fast and easy snack for over a cracker, and a great addition to any appetizer table or charcuterie board. 

Today’s recipe has been a long time favourite. Anytime I have friends over this is usually out on my snack table. It may not look the prettiest but I promise you, your guests will be hooked after one bite. And so will you. I actually got this recipe from a neighbour after having it at her house, thank you Catherine Baldazzi for introducing me to this fantastic treat. I may have tweaked things over the years but I think of her every single time I make this….which is a lot.

Aside from having a really great quality goat’s cheese, this beautiful vinegar reduction on its own is perfect to drizzle over salads, on pizzas or flatbreads, even roasted vegetables. It has the tartness of the vinegar but is turned into an almost syrup form giving it a slightly sweet flavour.

Try drizzling it over this pizza Family Pizza Night, or even adding some to olive oil for dipping a great bread Cranberry Pumpkin Seed Artisanal Bread.

To make this quick snack all you need is goat cheese, balsamic vinegar reduction, olive oil, garlic, and pepper. Knowing I wanted to make this snack I headed over to Milner Farms, here in B.C. to get some of their local artisanal goat cheese. It’s so creamy and delicious I highly recommend it, and you can even experiment by using different flavours of goat cheese.

Venturing out these days is becoming fewer and farther between, so while I was out I decided to pick up a few extra treats. I mean who can resist a spatula with a wee piggy on it?

A new spatula, fantastic local tea, two types of goat cheese to marinate, and some goat cheese curds to snack on while I work.

How to Make Balsamic Vinegar Reduction

Using only 2 ingredients, this quick and easy recipe requires just balsamic vinegar and brown sugar. 

You can add other flavours while the reduction cooks, like thyme or lemon if you want to flavour the reduction. I usually like to keep it simple as it is more versatile for other recipes.


Place a small pot on the stovetop over medium heat and add the balsamic vinegar and brown sugar, mixing to combine.


Let the mixture Cook, stirring occasionally to prevent burning until the volume has reduced by roughly half and coats the pan sides or back of the spatula. It won’t thicken until it cools so don’t cook too much expecting that or you will have a reduction that is too firm.


Once it has reduced in volume remove the vinegar from the heat and place it in a jar to cool. Now it’s ready to use for whatever you can think of, and it has a long shelf life if stored in an airtight container. You will know it’s ready to use and cook with when it has the consistency of honey.


How to Assemble the marinade

I prep my vinegar reduction the day before as it should have at least 12 hours to marinate. All you need is a container large enough to snuggly fit the goat cheese and the marinade, balsamic vinegar reduction, olive oil, lots of garlic, and a dash of pepper.

Add the oil, balsamic reduction, garlic, and sprinkle of pepper to your dish. Then mix to combine. That is it! 

Add your goat cheese to the dish, I am using plain goat cheese and a fig goat cheese today. Once you place the goat cheese in the dish, use a spoon to take some of the reduction and drizzle it over the top of the cheese to make sure it is all coated. Put the lid on and place in the fridge overnight, or at least 12 hours. Feel free to redrizzle the marinade over the goat cheese once or twice over the 12 hours.

Look at that cheese 😍

I like to take it out about an hour before I want to eat it so the oil has a chance to warm up again. Once ready serve on crackers or a really good loaf of bread! Enjoy 🙂

How to Store it

If there are leftovers it stores well in the fridge for at least a week. 

What if I Don’t have Brown Sugar?

If you are having trouble finding brown sugar you can quickly make your own with granulated sugar and molasses. Just add 1 tablespoon of molasses to 1 cup of brown sugar. Mix together until fully incorporated and you will have brown sugar. If you want a dark brown sugar just add 2 tablespoons to the 1 cup of granulated sugar. Store it in an airtight container until you need to use it.

What other types of cheese can I marinade?

 For this recipe I used two different types of goat cheese, Fig and Plain. You can use  any flavoured Goat cheese, or other soft cheeses, that you would like in place in this recipe.

Marinated Goat Cheese


  • 1/4 cup balsamic vinegar reduction *
  • 1/2 cup olive oil
  • 3-4 cloves garlic
  • 1 teaspoon pepper
  • About 1/2 lb goat cheese


  • Using a container that has a lid, add the oil, balsamic reduction, pepper, and garlic.
  • Whisk to combine
  • Place goat cheese into the dish with the oil/vinegar mixture and use a spoon to drizzle the mixture over the tops of the cheese. Making sure to cover the cheese completely.
  • Cover with lid and refrigerate overnight, or at least 12 hours. 
  • Allow about an hour at room temperature before serving with crackers.

Vinegar Reduction


  • 1 cup balsamic vinegar
  • 1/4 brown sugar


  1. Place a small pot onto the stove over medium-high heat.
  2. Add the vinegar and brown sugar, stirring to combine.
  3. Cook the mixture over medium heat, stirring occasionally, for about 10 -15 minutes or until the liquid has reduced in volume by half.
  4. Remove from heat and store in a mason jar or other container. Allow cooling to room temperature before using it.

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