Herbed Chevre with Crostini
8 oz. mild Quail Croft chevre (fresh goat cheese), crumbled
2 tbsp. Bountiful Herbs Farm Herbes de Provence
1 tsp. pepper flakes
1 tbsp. cracked peppercorns
3/4 to 1 cup virgin olive oil
1 Bakery San Juan Giovanni baguette
Herb mixture: Prepare in a glass bowl or serving dish to accent the colors and layering. Begin layering one third of crumbled chevre, then one third each of Herbes de Provence, garlic, pepper flakes, and cracked peppercorns. Continue with three layers or until all ingredients are utilized. Pour oil to just below the surface level.
Though delicious when freshly made, even while guests wait, this dish is best prepared ahead of time so that flavors can blend. Refrigerate. Bring to room temperature one hour prior to serving.
Crostini: Slice the baguette thinly, brush with plain or flavored olive oil. Toast in 350-degree oven until light brown and crisp. Best if served directly from the oven.
Leftovers of the herb mixture (if any!) are great mixed in with mashed potatoes.