Pastis-Marinated Chèvre

1. 1

   Cut 1 log (10 oz.) fresh chevre (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. 3

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

* Per serving · 4 servings · Values may vary.

No additional tips available.