Provencal Reverie

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.