5 oz. Haystack Chèvre or Spreadable Chèvre at room temperature
2 tsp. chopped fresh thyme
2 tsp. grated lemon peel
1 clove garlic, minced
5 tsp. olive oil
16 French bread baguette slices, toasted
Place goat cheese in small bowl. Mix thyme, lemon peel and garlic in a separate bowl, season with ground black pepper. Mix half the thyme into the goat cheese. Add olive oil to the remaining thyme. Form cheese into 2 1/2″ log or make small individual patties, flattened slightly. Place in the center of a serving platter. Spoon oil-thyme mixture over the cheese. Surround with baguette slices and serve at room temperature.
