Cara Cara Mia Marinated Chèvre

Pool our Cara Cara Mia olio around fresh goat cheese for a California riff on the classic Provencal appetizer.

Ingredients

1/3 cup Cara Cara Mia

1 teaspoon pink peppercorns, lightly crushed

1 teaspoon dried oregano leaves (sub or mix with thyme)

6 oz fresh goat cheese round (or log, pressed into a round)

Serve with baguette or other good crusty fresh bread

Steps

Add a few glugs of Cara Cara Mia to the bottom of a squat, wide-mouthed glass jar or bowl, just big enough to snuggly fit the cheese.

Spoon peppercrons and herbs over the top of the cheese and pour the remainingCara Cara Mia olio, until the cheese is submerged. Let the cheese marinate at room temperature for at least an hour or overnight in teh fridge.

*Recipe adapted from Rebekah Pepper’s, Le Sud, and centuries of French Fromagers.