You can, however, make this same recipe using almost any blend of spices that you like. Just make sure to serve a crusty loaf of bread alongside the goat cheese to mop up all the delicious cheese and olive oil.
Fresh goat cheese is so soft that it can be difficult to slice. To make slicing easier, try these tricks:
- Make sure the goat cheese is cold and hasn't been warming up on the counter. Don't freeze the cheese, but you can put it in the freezer for 20 minutes or so before slicing.
- Wipe your knife clean between each slice
- Use (unflavored) dental floss instead of a knife. Place the floss under the log and criss-cross the floss over the top of the log to slice it.
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 8 slices of marinated cheese
- 8 ounces fresh goat cheese in a log, sliced into 1-inch pieces
- 1-2 tablespoons of my French herb blend (recipe below) or Herbes de Provence
- olive oil to taste
To make the dried herb blend, mix together:
- 1/4 cup dried thyme
- 1/4 cup dried parsley
- 2 tablespoons dried marjoram
- 1 tablespoon dried tarragon
- 2 teaspoons dried lavender flower
- 1 teaspoon fennel seeds
You can store what's leftover from this blend of dried herbs in an airtight container (or even a ziploc bag) for several months. It probably won't last that long though. In addition to goat cheese, the herbs are fantastic sprinkled over feta or sauteed eggplant and red pepper and whisked into salad dressing, added to meatloaf, or used to season pork and lamb.
To serve the goat cheese immediately, simple lay the slices on a rimmed plate, sprinkle with the herbs and drizzle your preferred amount of olive oil on top.
You can also place the goat cheese slices in a bowl or jar, sprinkle liberally with the dried herbs, then cover completely in olive oil. Store in the refrigerator.
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