Marinated Goat Cheese

Serves

	1	lb. goat cheese
	3	bay leaves
	1	tsp. crushed red pepper
	20	whole black peppercorns, slightly crushed
	1	tsp. dried rosemary
	1	tsp. dried thyme
	2	cups extra-virgin olive oil, or as needed to cover cheese (see Cook’s Notes)
	2	loaves French bread, sliced

Choose a clean 1-quart jar or container in which you can layer cheese and cover it with oil.
Cut cheese into disks about ½ inch thick. You may have to cut disks in half if cheese comes as a wide log. Rinse your knife in hot water once or twice to help make clean slices and prevent crumbling.
Layer cheese slices in container and add bay leaves, red pepper, peppercorns, rosemary, and thyme. Cover cheese completely with olive oil. Cover jar tightly and place in refrigerator until ready to serve.
Remove cheese from refrigerator 3 to 4 hours before serving so it comes to room temperature. Remove pieces from oil and place on a serving dish with an edge. Some olive oil will pool in bottom of dish. Accompany with slices of French bread arranged on a plate or in a basket.

Suggested Wine: Pinot Grigio
You can use some very expensive olive oils to marinate the cheese, but we have found that Bertolli’s extra-virgin is just fine. When the cheese is gone, don’t throw away the olive oil. It makes wonderful salad dressings. You can strain it if you wish, but the bits of cheese and herbs are delicious.

This content is from the book The Basic Gourmet Entertains by Diane Morgan, Dan Taggart, and Kathleen Taggart.