Adapted from “American Country Cheese”, by Laura Chanel and Linda Siegfried. (Addison Wesley, 1989)
1 cup fruity olive oil
1 large head garlic, cloves peeled and slivered
1 large bay leaf
1/4 cup fresh thyme leaves
generous ground black pepper
8 ounces fresh goat cheese, thinly sliced
sliced baguette
Combine the oil, garlic and bay leaf in a saute pan and simmer over low heat for about 15 minutes. Do not let the garlic brown. Add the thyme and black pepper. Heat 1 to 2 minutes.
Arrange the cheese on a serving plate. Pour the warm garlic mixture over the cheese and serve with warmed or toasted baguette slices.
Serves 4 to 6.
