Pastis-marinated Chèvre

Notes: Campagne restaurant in Seattle serves this French-style appetizer. Pastis, such as Pernod or Ricard, is an unsweetened anise-flavor liqueur.

Yield: Makes about 1 1/2 cups; 12 appetizer servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 22
  • Calories from fat: 82%
  • Protein: 0.7g
  • Fat: 2g
  • Saturated fat: 0.7g
  • Carbohydrate: 0.2g
  • Fiber: 0.0g
  • Sodium: 15mg
  • Cholesterol: 1.8mg


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


  1. 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. 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.
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