Mealtime Magic: Goat Cheese with Herbes de Provence and Olive Oil

Goat Cheese with Herbes de Provence and Olive Oil 

This is a fine way to show off just-milled, new olive oil. 

One 8-ounce round or log fresh goat cheese 
1 teaspoon herbes de Provence 
1 pinch course sea salt 
1 pinch freshly ground pepper 
 1 drizzle extra-virgin olive oil 

Take a log or a round of fresh goat cheese and put it on a serving platter. Sprinkle it generously with herbes de Provence, a little coarse sea salt, and some freshly ground black pepper. Finally, drizzle it with a good quality extra-virgin olive oil. Serve the cheese with crackers or thin slices of baguette. 

Recipe courtesy of

My Culinary Journey: Food & Fetes of Provence.
Available just in time for the holiday season, this evocatively entwined memoir and cookbook by James Beard Award-winner Georgeanne Brennan provides rich detail about the food, people, and festivals (or fêtes) of Provence that have inspired her lifelong love of the region, where she still has a home.