Herbed cheese

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

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