Pickled goat cheese

Ingredients for 6 servings:

• 1 bunch thyme, fresh
• 1 bunch of basil
• 1 bunch of parsley
• 4 cloves garlic
• 100 ml olive oil
• 300 ml oil (sunflower oil)
• 500 g goat’s cheese
• 1 tsp black pepper, crushed
• Salt

Instructions

Working time approx. 20 minutes; Rest period approx. 3 days; Total time approx. 3 days 20 minutes

Pluck the thyme and basil leaves from the stems. Finely chop the larger basil leaves and parsley. Finely chop the garlic. Mix the herbs and garlic with the two oils and season with pepper and salt, if desired. Cut the cheese into large pieces and place them in a sealable jar, alternating with the oil and herb mixture. Let it marinate in the refrigerator for about 2-3 days. The pickled cheese will keep for a good two weeks if covered with oil. To serve, arrange the cheese pieces in portions on a plate and coat with the seasoning oil. Serve with green and blue grapes, walnuts, hazelnuts, and almonds, and fresh black bread, or baguette if you like. You can, of course, also marinate feta cheese using the same recipe.