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