I have made this recipe many times over the last twenty years and it is always a hit. Use a fresh baguette to dip into this delightful tasty mess. It's perfect as an appetizer and easy to make.I found the recipe in an old local cookbook and have adapted it to my taste. The book was a project of the "Friends of the UCSC Farm and Garden" and the cook's name was Forest Cook. —Sunnycovechef
6 people as an appetizer
of a creamy goat cheese log
peeled garlic cloves
12 or more
pitted olives , Nicoise or Greek
½ or more cups
of olive oil
of fresh herbs, sage thyme, and oregano
of coarse sea salt and some fresh ground pepper
Preheat the oven to 350˚Fahrenheit. Cut the goat cheese into large pieces and put them into a pretty baking dish. Press the olives, garlic and herbs around them. Cover the whole mess with olive oil and sprinkle with some coarse sea salt and fresh ground pepper.
Bake the dish for about 30-40 minutes until herbs are crisp and the cheese starts to brown on the top. Serve with crusty French bread.