I came across this idea in the latest issue of Food & Wine and wondered why I had’t done this before. I seem to remember making a version of this years ago with dried herbs but I can now say that fresh herbs is the way to go. I say “idea” rather than recipe because this is so simple. All you need are fresh herbs, a log of goat cheese and some good quality olive oil. Feel free to use whatever herbs you might have on hand. I used dill, basil, oregano, rosemary and thyme.
Simply spread half the fresh herbs on the bottom of a deep canning jar. Cut the goat cheese into thick slices, stack them in the jar and cover with the remaining herbs. Fill the jar with olive oil so that everything is submerged. Cover with lid, place in fridge and let marinate for 3 to 5 days. I will confess that I only did mine two days ahead of serving and it was still very tasty. Remove from fridge a few hours before using and serve with crostini or baguette slices.