Chèvre goats cheese has become one of my absolute favorite cheeses out there! Something I would have never thought possible after having hated the very smell of anything from a goat for most of my life. When I was young…from about the age of 6 to 11 we lived with my dad and it was a very poor time in our lives. There often wasn’t much to choose from and if someone was willing to give us something for free we couldn’t help but take it. Sometimes this wasn’t too bad. I remember getting fresh cows milk in big gallon glass jars. They would come with a thick layer of cream on top and I loved to take this off and hand shake it in a container until I made butter…yes that is what I did for fun as a child:) Other hand outs were not as lovely (tasting) and one of them was fresh goats milk. There was no way that we were going to turn this down this offer or let it go waste. This is what we were supposed to drink, use in stuff, and eat on our cereal and we all hated it. Even my dad hated it although he would never admit it. Goats milk is just gross….and it’s not like I’m saying that from a stuck up place. I grew up on toast with ketchup and canned green beans…and even we knew that stuff was yucky (I just realized I was cringing thinking about it…hahaha). Even today I can’t imagine the idea of drinking goats milk, and honestly, I will probably never try it again in my life. Goats cheese on the other hand has grown on me immensely…I can even whole heartedly say I love it!

This recipe uses a Chèvre but you could use another soft goats cheese of your liking. It is light and creamy and fantastic. The flavor of the herbs doesn't overtake the cheese so you still get that wonderful Chèvre taste coming through! It makes a wonderful appetizer, addition to a spread at a party or take it along on a picnic and have it with some fabulous wine!

Herbed Chèvre Cheese Appetizer

THE RECIPE -

• 5 oz Chevre cheese

• 1/4 finely chopped fresh herbs , such as parsley, rosemary, basil, chives or oregano

• Olive oil

• pepper

• Baguette

1. Bring chevre cheese to room temperature, mix in chopped herbs and pepper to taste.

2. Shape cheese into a log and roll it in plastic wrap, refrigerate until chilled, at least 1 hour.

3. Unwrap and plate, drizzle with olive oil and extra pepper if desired. Garnish with additional herbs if desired.

4. Serve with bruschetta toasts or crackers.

Buon Appetito! And remember, this appetizer goes great with a glass of wine!