Yield: 4 servings
| Measure | Ingredient |
|---|---|
| ½ pounds | Chevre cheese |
| 2 tablespoons | Extra virgin olive oil |
| 1 tablespoon | Fresh thyme, chopped |
| 1 tablespoon | Fresh parsley, chopped |
| 1 tablespoon | Fresh rosemary, chopped |
| \N \N | Red pepper flakes |
| \N \N | Freshly ground black pepper |
Cut chevre into 1" thick rounds or squares; arrange on a serving plate. Drizzle with olive oil and sprinkle with herbs and peppers.
Serve with slices of toasted bread.
Submitted By MICHAEL ORCHEKOWSKI On 08-07-95