This pink peppercorn marinated chevre is my current favorite make-ahead appetizer. Adapted slightly from the Rebekah Peppler’s Le Sud, a celebration of Provençal cuisine, it is composed of ingredients we almost always have in our fridge and pantry. And — it comes together in just a few minutes.
INGREDIENTS:
- 1/2 cup (or a bit more) high quality fruity olive oil
- 6 ounces fresh chevre
- 1 tablespoon whole pink peppercorns
- 1 teaspoon dried herbs de Provence or any other herbs you think would be a nice addition (rosemary springs are a nice garnish)
DIRECTIONS:
- Add one tablespoon of olive oil to the bottom of a clean, wide mouthed jar large enough to fit the cheese.
- Break the cheese into large pieces and add to the jar.
- Top with pink peppercorns (don’t substitute black peppercorns here), herbs de Provence, and any other herbs you think would be a good addition.
- Top with the remaining olive oil. Cover the jar and marinate for a minimum of two hours at room temperature or overnight in the fridge. Serve at room temperature with a baguette or your favorite crusty bread.