Chèvre with Herbs, Olive Oil, and Lemon Zest
A sprinkling of herbs and a touch of lemon zest bring out the creamy flavor of fresh goats' milk cheese. This recipe was inspired by the cheeses of artisanal cheese maker Laura Chenel, who introduced a new era with her goats' milk cheeses, dubbed chévres because they are crafted according to traditional French methods.
Credit: Ben Fink
ingredients
5 oz. Chabis or other fresh goats' milk cheese, cut into slices about ½" thickMcEvoy extra-virgin olive oil or other mild fruity olive oil
Zest of ½ lemon, finely grated
1 tsp. chopped parsley leaves
3 snipped chives
Crushed coarse sea salt
Freshly ground black pepper
Fresh baguette or crusty bread










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