But before we pour on the oil, we’re going to heat it up with some bay leaves, some peppercorns and some dried thyme until it is hot and fragrant and wonderful. (Just a word to the wise about the peppercorns…if you like a lot of spice and bite, leave them whole. If you want your cheese to be a little more mild, crack them before you add them to the oil. The smaller the pepper pieces, the less spicy it will be when you eventually bite into it.)
Now pour the hot oil over the cheese, scatter some sliced garlic on top, and let it sit for about 30 minutes. The original recipe says to marinate it overnight in the fridge…I’m sure that is a great way to go, but frankly I’ve never been patient enough to wait that long. We start eating it as soon as the 30 minutes is up. If you have a loaf of french bread handy, you are ready to go.
Do I even need to say that we didn’t need anything else for supper that night? We didn’t. Happy goat cheese!
Here’s the recipe!
Serves: 4 appetizer servings, or two for a light supper!
- 8 ounces firm round goat cheese
- 1 cup olive oil
- 3 bay leaves
- 1 tablespoon peppercorns
- 1 tablespoon dried thyme
- 1 clove garlic, sliced thin
- Slice the cheese into ½ to ¼ inch rounds (tightly held thread works well to slice soft cheese like this. Arrange the slices on a serving plate with sides.
- Heat all remaining ingredients except the garlic in a small saucepan until hot and sizzling. Pour the hot oil carefully over the cheese.
- Scatter garlic on top and let sit for 30 minutes.
- Serve with crackers or torn french bread.