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Pastis-marinated Chèvre

Yield Makes about 1 1/2 cups; 12 appetizer servings
Notes: Campagne restaurant in Seattle serves this French-style appetizer. Pastis, such as Pernod or Ricard, is an unsweetened anise-flavor liqueur.


  • 1 log (10 oz.) fresh chèvre (goat) cheese
  • 5 teaspoons herbes de provence
  • 2 tablespoons pastis
  • 3/4 cup extra-virgin olive oil

Nutrition Information

  • calories 22
  • caloriesfromfat 82 %
  • protein 0.7 g
  • fat 2 g
  • satfat 0.7 g
  • carbohydrate 0.2 g
  • fiber 0.0 g
  • sodium 15 mg
  • cholesterol 1.8 mg

How to Make It

  1. Cut 1 log (10 oz.) fresh chèvre (goat) cheese crosswise into 1/2-inch-thick slices. Fit slices into a 2-cup jar with an airtight lid. Add 5 teaspoons herbes de provence (or 1 teaspoon each fennel seed and dried basil, rosemary, sage, and thyme), 2 tablespoons pastis, and 3/4 cup extra-virgin olive oil. Close jar tightly and tilt to mix herbs and oil. Chill at least 24 hours or up to 1 month (oil thickens when chilled but liquefies at room temperature).

  2. Bring to room temperature to serve. Spread cheese and a little oil onto toasted bread or crackers. Save leftover oil for salad dressings.

  3. Nutritional analysis per teaspoon cheese with 1/2 teaspoon oil.

Campagne, Seattle, Washington