1 tablespoon minced fresh chives
1 tablespoon minced fresh cilantro
1 tablespoon minced fresh basil leaves
5 1/2- to 6-ounce log fresh chèvre (goat) cheese
2 tablespoons extra-virgin olive oil
On a 12- by 15-inch piece of plastic wrap, mix chives, cilantro, and basil. Roll chèvre in herb mixture to coat evenly. Set on a small rolled plate or serving dish and drizzie with olive oil. Serve with baguette slices.