Marinated Cheese

We are loving this appetizer! It presents beautifully, is delicous and easily portable to bring over to friends or family with a fresh baguette. You can assemble it in a mason jar, but we are really loving this shallow Weck jar. You really can use any variety of herbs you like- let us know your favorite combo!

Marinated Cheese
Inspired by Alice Waters

6 oz goat cheese (you can also use feta)
1/2 cup good extra virgin olive oil
3 fresh bay leaves
5 sprigs of thyme
Zest of a lemon
Pinch of red pepper flake
Pinch of flaky sea salt

Shallow glass jar or mason jar for assembling.

Sliced baguette for serving.

Slice goat cheese into half inch disks (we like to use dental floss to get clean slices).

Arrange bay leaves around the outside of jar. Layer in goat cheese disks and thyme. Pour olive oil on top. Sprinkle with lemon zest, red pepper flake and flaky salt.

Close container and put in fridge to marinate at least a day, but up to a week. Take out of fridge 30 minutes before serving so olive oil can liquify.