Goat Cheese With Pastis And Herbes De Provence
makes 4-6 servings
This is a great way to turn a log of goat cheese into an elegant hors d'oeuvre. Pastis adds an anise flavor that balances the richness of the cheese. If you don't have herbes de Provence on hand, just mix together one teaspoon each of fennel seeds, dried rosemary, bay leaf, lavender, basil, sage and thyme.
10 ounces fresh goat cheese (1 log)
2 tablespoons herbes de Provence
2 tablespoons pastis
3/4 cup olive oil
prep: 20 minutes
total: 20 minutes, plus 24 hours marinating time
jar with airtight lid (or plastic storage container)
1. Put the goat cheese in the freezer until it's firm enough to slice, 15-25 minutes. Remove it from the freezer and cut it into half-inch rounds.
2. Put the sliced cheese in a jar. Cover with the remaining ingredients. Tilt the jar to coat the cheese with the oil, pastis and herbs. Cover with an airtight lid.
3. Refrigerate for 24 hours. Serve at room temperature.
