Active preparation time: 10 minutes
Marinating time: 48 hours
Serves: 2–4
1 Tbs fresh parlsey, chopped
1½ Tbs fresh chives, minced
½ Tbs fresh rosemary, minced
1 Tbs fresh thyme, chopped
1 tsp garlic, minced
½ tsp salt
¼ tsp black pepper
½ cup (4 fl oz/118 ml) extra virgin olive oil
4 oz (113 g) Haystack Mountain goat cheese log, cut into 1-ounce (28-gram) discs
Warm grilled bread
Combine the parsley, chives, rosemary, thyme, garlic, salt, and pepper with the olive oil and mix well. Place the goat cheese discs into two 4-ounce (118-ml) resealable jars. Pour the herb oil over the cheese to cover. Seal the jar tightly and chill for 48 hours. Remove from the refrigerator and allow to warm to room temperature before spreading on the warm grilled bread.
Beer suggestions: Pair with a bright pilsner, such as Victory’s Prima Pils (Downingtown, Pennsylvania), August Schell’s Pilsner (New Ulm, Minnesota), or Sixpoint’s The Crisp (Brooklyn, New York). Or try with a kölsch, such as Ballast Point’s Pale Ale (San Diego, California).