makes about 2 cups
For goat cheese fans this is a dangerous recipe. Perfect for a hearty appetizer with your homemade crackers or an easy dish to take to a friend’s house. Make this in a pretty glass jar; we like Weck canning jars.
6 oz. fresh goat cheese
4 (3-in.) sprigs fresh herbs (rosemary, oregano & thyme)
Pinch of red pepper flakes
2 (1-in. wide) strips lemon peel
1/2 cup extra virgin olive oil, plus more if needed
Homemade crackers or toasted bread for serving
In a large lidded jar, pour a film of olive oil; sprinkle with pepper flakes and add 1 herb sprig. Crumble goat cheese into chunks and layer about half in jar. Add 2 herb sprigs, a piece of lemon peel and a pinch more red pepper flakes, drizzle with olive oil.
Add remaining cheese and finish with remaining herbs, lemon peel and another pinch of pepper flakes. Pour remaining olive oil over cheese and herbs; cheese should be nearly covered but not submerged. Make at least 1 hour before serving to let flavors develop. Refrigerate leftovers; let sit at room temperature 1 hour before serving.
Bryn’s long career in publishing took a left turn sometime around 2010, when she discovered the joy of food writing. Since then, she’s found professional nirvana as the editor of Edible Ohio Valley, author of The Findlay Market Cookbook, and occasional instructor at The Cooking School at Jungle Jim’s. Find her seasonal recipes at writes4food.com.