Use individual disks of goat cheese or slices of a whole cheese for this recipe.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|2 garlic cloves, peeled and halved||about 1 1/2 cups extra virgin olive oil|
|1 tbsp mixed white, black, and pink peppercorns|
Carefully place goat cheese slices in a clean 1-pint (500-ml) glass jar. Arrange the garlic cloves, peppercorns, herbs, and chiles around the cheese.
Pour in enough olive oil to completely cover all the ingredients. Close the jar.
Store at room temperature for a few hours, then refrigerate overnight. Let stand at room temperature for 1 hour before serving.
The goat cheese can be refrigerated for up to 3 months.
Good with bread of crackers, or chopped and placed on pieces of toast as a canape. Label and decorate the jar to make a lovely gift.
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