Serves 12 as a starter
1 round log of young, fresh, goat cheese, about 8 to 10 oz.
3 dried bay leaves
4 sprigs of fresh thyme
2 sprigs of fresh rosemary
4 cloves of garlic
2 tablespoons of black peppercorns
zest from 1/2 lemon (optional)
extra-virgin olive oil
Put the goat cheese into a jar or container. You may want to cut the cheese into smaller pieces, depending on the size of the container. Add the herbs, garlic, peppercorns and lemon zest, if using, to the container and cover the cheese and other ingredients with the extra-virgin olive oil. Cover and refrigerate overnight or up to 2 weeks. When ready to serve, bring to room temperature and serve with some of the oil on crostini, toast or crackers, either alone, or with tomatoes poached in olive oil. The oil and cheese can be used in a salad as well.
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