(Adapted from a recipe served at the Campagne restaurant in Seattle)
Serves 12 as a starter
1 round log of young, fresh goat cheese, about 8 to 10 oz.
2 or 3 slices of fresh fennel, as well as several of the fennel fronds
4 sprigs of fresh thyme
2 sprigs of fresh rosemary
(you can substitute 5 teaspoons of Herbes de Provence for the fresh herbs)
4 cloves of fresh garlic (or to taste)
2 tablespoons black peppercorns
3 tablespoons of pastis, such as Pernod or Ricard
extra-virgin olive oil
Put the goat cheese into a jar or container. You may want to cut the goat cheese into smaller pieces, depending on the size of your container. Add the fennel, fennel fronds, herbs, garlic, peppercorns, pastis and cover with extra-virgin olive oil. Cover and refrigerate over night or up to 2 weeks. When ready to serve, bring to room temperature and serve with some of the oil, on crostini or crackers. The oil and cheese can be used in a salad as well.