Marinated Goat Cheese

I am making this today! It takes 8 hours or overnight to be ready to serve, so plan accordingly.
(serves 12 - serving size, 2 cheese rounds)

1&1/2 T. chopped fresh thyme (use lemon thyme*, if you can find it - I have it growing on my
     farm)
1&1/2 T chopped fresh chives
1 T. chopped fresh rosemary
1/4*-1/2 t. crushed red pepper flakes
2 garlic cloves, smashed
1 (3x1") strip lemon rind
2 cups EVOO
1 (12 oz.) log fresh plain goat cheese

Combine first 7 ingredients in a small saucepan over low; cook 20 min. Let oil mixture cool to room temp. in pan. Slice cheese log into 24 (1/4" thick) rounds. Pour some of the cooled oil mixture into a 13x9" glass or ceramic baking dish to cover bottom. Place cheese rounds in the dish in a single layer. Pour remaining oil mixture over cheese to cover, distributing herbs and pepper on top of cheese rounds. Cover pan with plastic wrap; refrigerate 8 hours or overnight. Serve cheese with a slotted spoon on toasted baguette slices. Reserve oil for another use.

"I find that it is not the circumstances in which we are placed, but the spirit in which we meet them that constitutes our comfort." ~ Elizabeth King

Rain RAIN Go AWAY!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Love,

Machete Milletti