Marinated Goat Cheese

1 C good quality olive oil
2 bay leaves
6 black peppercorns, crushed
1 T dried thyme
1 T dried basil
4 garlic cloves, minced
2 logs of goat cheese

Slice the goat cheese logs into fifths and place in an oval gratin dish (or other rimmed dish). Combine the olive oil, bay leaves, peppercorns, thyme, basil and garlic in a small saucepan and set over medium heat. Cook through, stirring occasionally until fragrant and hot.

Pour the hot oil over the goat cheese and let cool to room temperature. Cover with plastic wrap and refrigerate at least 4 hours before serving.

Serve with crostini.

Slice goat cheese easily with a length of dental floss. Finished dish can be stored up to one week in the oil marinade.

You may also like...