Goat Cheese with Pink Peppercorns and Herbs

By lorik

Ingredients

• 1 tsp fennel seeds, toasted
• 4 tsp pink peppercorns
• 4 tsp minced fresh thyme
• 1 8 ounce log goat cheese, chilled
• 1/4 cup extra virgin olive oil

Preparation

Step 1

Place fennel seeds in zipper lock bag and crush coarsely with meat pounder. Add peppercorns and pound until cracked. Combine fennel seeds and peppercorns with thyme in shallow dish. Roll goat cheese log in herb mixture to coat, pressing gently to adhere. Wrap log in plastic wrap and transfer any remaining her mixture to zipper lock bag and refrigerate for up to 2 days.

Transfer cheese log to plate, sprinkle with any remaining herb mixture and drizzle with oil before serving.