Recipe for Goat Cheese Marinated in Rosemary, Fennel, and Hot Red Pepp

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Yield:

Ingredients:

Amount	Ingredient
	a (1/2-pound) log of mild goat cheese, such as Montrachet, cutcrosswise into 4 pieces, or four 2-ounce crottins
1 tbl	fennel seeds crushed
1 tsp	crushed dried hot red pepper flakes
6 x	rosemary sprigs up to 8
	the zest of 1 lemon removed with a vegetable peeler

Instructions:

Instructions: In a 1-pint jar with a tight-fitting lid combine the cheese with the fennel seeds, the red pepper flakes, the rosemary, and the lemon zest, pour enough of the oil over the mixture to cover the cheese completely, and let the cheese marinate, covered, and chilled, for at least 1 week and up to 4 weeks. Let the mixture come to room temperature before serving.

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