- 1 log (10 oz.) fresh chèvre (goat) cheese
- 5 teaspoons herbes de provence
- 2 tablespoons pastis
- 3/4 cup extra-virgin olive oil
- 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
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).
Bring to room temperature to serve. Spread cheese and a little oil onto toasted bread or crackers. Save leftover oil for salad dressings.
Nutritional analysis per teaspoon cheese with 1/2 teaspoon oil.