MARINATED GOAT CHEESE WITH CRISPY GARLIC

Mince 4 cloves of peeled garlic and set aside. In a medium sized pan, heat 1/3 cup olive oil on low-medium heat. Once it begins to shimmer, add in your chopped garlic and stir around. It should be lightly sizzling. The goal here is to get the garlic golden brown. Garlic does burn so make sure your heat is low and you’re keeping an eye on it. Stir frequently to avoid burning. This process should take about 4-5 minutes *maybe*. Once your garlic is golden brown, pour olive oil and garlic into a jar or bowl and set in the fridge to cool.

Chop your herbs (parsley, chives, and thyme. Save the basil until right before you serve). Add the listed amount to the olive oil mix (don’t worry about being so precise on this. This recipe is HARD to mess up, if you add too much herb, it will not matter). Add salt, pepper, and red pepper flakes to the olive oil. Set in the fridge to marinate.

In the dish you’re serving out of, break up 15 ounces of goat cheese into chunks. Do your first layer, drizzle (don’t be shy) with hot honey, or regular honey. Add some marinade over top. Add another layer of goat cheese chunks, drizzle with honey, and marinade, repeat 1 more time until you have 3 layers. Save a bit of marinade for when you’re serving to add more as people start to dig in. Top with freshly chopped basil and have extras to continue to add as people eat. Cover and leave in the fridge until you’re ready to serve. Before serving, take out of the fridge 10 minutes before to soften cheese. Serve with sturdy crackers! BOMB