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Pastis-marinated Chèvre





Yields
Makes about 1 1/2 cups; 12 appetizer servings

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

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

Step 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.

Step 3
3

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

Nutrition Facts

Servings 0

Amount Per Serving
Calories 22Calories from Fat 82
% Daily Value *
Total Fat 2g4%

Saturated Fat 0.7g4%
Cholesterol 1.8mg1%
Sodium 15mg1%
Total Carbohydrate 0.2g1%

Dietary Fiber 0.0g0%
Protein 0.7g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.