Courtesy of A Perfect Pear
Serves 6-10 as an appetizer
1 12-ounce log of soft goat cheese, or 2- to 3-ounce "rounds," chilled
3/4-cup extra virgin olive oil
1-Tablespoon whole peppercorns, "tricolor" mixture
1-teaspoon whole allspice berries
2 cloves garlic, finely minced
2 tablespoons finely minced fresh ginger
1 3 cup slivered fresh mint leaves (or basil or cilantro)
1 teaspoon grated orange zest
Crusty bread or crackers
With a thin knife, or even dental floss, cut the goat cheese into 1/2-inch thick slices. (Dip the knife blade in hottest tap water after each cut). Place each slice in a single layer in a large, shallow dish.
In a small saucepan, combine the oil, peppercorns and allspice. In a small bowl, combine the garlic, ginger, mint and orange zest. Place the saucepan over medium high heat and cook until the peppercorns begin to "pop," about 2 minutes. Immediately stir in the garlic mixture, which will froth in the hot oil. Quickly stir once or twice and immediately pour the hot oil mixture over the cheese to marinate. Cool slightly and cover.
Marinate in the refrigerator at least 3 hours. (Dish can be completed to this point 1 week prior to serving.)
When the cheese is chilled, transfer the cheese to a decorative plate. Pour the spice filled oil over the top. Serve at room temperature or chilled with crusty bread (to soak up oil) or crackers. Kalamata olives are great as a side dish.