Chèvre with Herb and Garlic Olive Oil
Serve this easy appetizer for special occasions or impromptu gatherings. Garnish with pomegranate seeds for a bright pop of color.
- 1/4 cup olive oil
- 2 cloves garlic minced
- 3 sprigs fresh thyme or rosemary
- 4 ounces plain chèvre
- 2 teaspoons kosher salt
In a sauté pan over medium-high heat, warm the olive oil and add the garlic. Stir until fragrant, being careful not to brown, about 30 seconds.
Add the herbs and warm them in the olive oil until fragrant, about two minutes, stirring occasionally so they don't burn. Set the oil aside to cool.
Place the chèvre on a small plate or platter. Drizzle the warm olive oil over the chèvre and place the herbs on the side as a garnish. Sprinkle with a little coarse salt.