Categories: Cheese Dishes

Ingredients

• 1/2 tsp. cracked black pepper
• 1/4 tsp. dried thyme leaves
• 1/4 tsp. fennel seeds
• 1/4 tsp. paprika
• 1/8 tsp. dried rosemary leaves
• 1/8 tsp. ground red pepper (cayenne), optional
• 1/4 cup plain dried bread crumbs
• 2 Tbsp. extra virgin olive oil
• 11 to 12 oz. plain goat cheese (chevre), such as Montrachet
• thyme sprig for garnish

Directions

1. Prepare crumb topping: With mortar and pestle, crush black pepper with thyme, fennel, paprika, rosemary, and ground red pepper. In small bowl,

2. toss herb mixture with bread crumbs and olive oil; store in airtight container until ready to use. (a week or more if desired).

3. Evenly crumble goat cheese into shallow 8-inch round gratin dish; cover and refrigerate until ready to swerve.

4. To complete: preheat broiler. Sprinkle crumb mixture over goat cheese. With oven rack 5 to 7 inches from heat source, broil goat-cheese mixture 2 to 3 minutes, until crumb topping is lightly browned. Garnish with thyme sprig. Serve hot with toasted baguette slices or plain crackers.

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