|(Beatrice Peltre for The Boston Globe)|
Makes 12 slices or enough to serve 6
Slices of soft goat cheese coated with fresh herbs make a wonderful nibble to keep in your repertoire when unexpected guests call to say they're in town. Serve them as an hors d'oeuvre with wine, or set a round of the cheese beside a salad of lightly dressed greens as an appetizer. Begin with a log of plain, soft goat cheese and cut it into 1/2-inch-thick slices. Finely chop lots of fragrant herbs such as parsley, dill, coriander, lemon thyme, and mint. Spread them on a plate and add a touch of color and spice with crushed red peppercorns. Brush the slices of cheese with a top-quality olive oil and roll them in the herb mix. Arrange the coated slices on a plate and keep them covered in the fridge until you're ready to serve. Add a basket of sliced crusty baguette and a tiny bowl of fleur de sel (or your favorite sea salt). Spread the cheese on the bread, add a pinch of salt, and you're in for a lovely treat.
|1||log (8 ounces) soft fresh goat cheese|
|1/2||cup chopped mixed dill, parsley, coriander, lemon thyme, and mint|
|2||scallions (white part only), finely chopped|
|2||teaspoons crushed red peppercorns|
|1/3||cup olive oil|
|1||baguette, thinly sliced (for serving)|
|1||tablespoon fleur de sel or another sea salt (for serving)|
1. Cut the goat cheese into 1/2-inch slices.
2. On a large plate, combine the herbs, scallions, and red peppercorns.
3. Brush all sides of the cheese slices with olive oil. Roll them in the herb mixture. Arrange on a plate, cover loosely with plastic wrap, and refrigerate. (You can do this 1 day ahead.)
4. Serve the slices with the baguette, adding a pinch of salt to each one.