In a small, shallow dish (about 1-1/2-cup capacity, preferably straight-sided; I use a small cazuela), arrange the six pieces of goat cheese in one layer. Don’t worry if some of the cheese pieces crumble; just tuck them into the dish. Sprinkle the lemon zest, sun-dried tomatoes, capers, and thyme over the cheese. Sprinkle a little sea salt (fleur de sel is great if you have it) or kosher salt over the cheese, and tuck the rosemary sprigs into the dish. Pour the olive oil over the cheese so that it just covers it (use a little more if necessary). Let the cheese marinate in the refrigerator for two to six hours (you can serve it sooner, too). Bring the dish to room temperature (about 45 minutes) before setting out with a small hors d’oeuvre knife and a plate of crostini or crackers. Spread a teaspoon or so of the cheese (with some of the marinade ingredients) over a crostini or cracker to serve.
nutrition information (per serving):
based on six servings, without crostini;
sat fat g
Photo: Scott Phillips