Marinated goat cheese
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4 rounds fresh goat cheese, each 1/2 inch thick sliced from a log 2 1/2 inches in diameter
3/4 cup extra virgin olive oil
3 to 4 sprigs fresh thyme
1/2 tsp. red chili flakes (optional)
2 tsp. fennel seeds, lightly toasted (see note)
2 fresh or dried bay leaves
Place goat cheese in a shallow dish. Drizzle with olive oil and sprinkle with thyme, chili flakes (if using), fennel seeds and bay leaves. Cover and refrigerate for at least 1 day and up to 3 days. Remove from refrigerator at least 1 hour before serving to bring cheese to room temperature.
Note: To toast seeds and bring out their flavor, spread in a dry frying pan and heat over medium heat until fragrant. Watch seeds carefully to avoid burning.