Keep a few logs of goat cheese in the refrigerator during the holidays and you'll always be ready with a quick appetizer. All you have to do is sprinkle the cheese with pepper and drizzle with olive oil. Serve with bread slices or crackers.
Wine choice: 1996 Beringer Chardonnay
2 tablespoons cracked black pepper
1 (11-ounce) goat cheese log
2 tablespoons extra virgin olive oil
Garnish: fresh rosemary sprigs
How to Make It
Sprinkle pepper on a square of wax pepper. Roll goat cheese log over pepper to coat. Drizzle with olive oil. Serve with toasted baguette slices. Garnish, if desired.