An easy and delicious appetizer, that can be served at room temperature or baked to make warm goat cheese. Left-overs are also great in sandwiches or on salads! NOTE! Prep Time does not include marinating time.
1 1/2Tbspfresh thymechopped
1 1/2Tbspfresh chiveschopped
1/2tspcrushed red pepper
13x1-inch stripslemon rindyellow part only
2cupsextra-virgin olive oil
110-12oz logplain goat cheeseabout 300g/10oz
1 1/2tspfresh thymechopped
1 1/2tspfresh chiveschopped
Pinchcrushed red pepper
1baguettecut into 1/2 inch rounds
Extra virgin olive oil
Salt and freshly ground pepper
Combine all the infused oil ingredients in a small saucepan on the stove-top over low heat. Allow to warm about 15 minutes to infuse the oil. Turn off the heat under the pan and let the oil mixture cool to room temperature in pan. *Do be sure it is completely cooled before combining with the goat cheese, or the cheese will start to melt.
Slice goat cheese log into twelve 1/2-inch rounds (or as many 1/2-inch rounds as you can cut from the size of goat cheese log you have). Gently press together and shape the rounds in your palm. Pour some of the cooled oil mixture into a glass dish baking dish just big enough to hold all the goat cheese slices in a single layer with a bit of space in between. Place cheese rounds on top of oil in dish in a single layer. Pour remaining oil mixture over the cheese slices to cover, distributing the herbs on top of cheese rounds.
Cover pan with plastic wrap and refrigerate at least 4-6 hours or overnight.
For the crostini: Place baguette slices in an even layer on a baking sheet. Brush top with olive oil. Place under broiler about 6-inches from the heat until round are golden. Remove from oven. Flip baguette slices over. Brush with olive oil and return to the broiler to toast the other side until golden. Remove from oven and immediately sprinkle with a bit of salt and freshly ground pepper. Serve warm or at room temperature. *These are best used within a few hours of making. If you'd like to keep longer, skip the olive oil and just toast under the broiler.
To serve, spoon a bit of the marinade into a small serving plate. Top with a round of goat cheese. Spoon a bit more of the marinade over-top. Garnish with additional fresh herb mix. Serve with crostini, baguette slices or crackers.
Notes: Try this Warm! Place a few rounds into a small, oven-proof dish. Place dish on a baking sheet. Bake in 325F oven for 15-20 minutes, or until softened and starting to turn golden in spots.