Marinated Chevres

Preparation info

  • 4

    • Difficulty


Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

  • About


  • 1 cup best-quality olive oil
  • 2 bay leaves
  • 6 black peppercorns, slightly crushed


  1. Combine the olive oil, bay leaves, peppercorns, and thyme in a small heavy saucepan. Set over moderate heat and cook, stirring occasionally, until the oil is very hot, about 5 minutes.
  2. Arrange the cheeses in a single layer in a small heatproof bowl or pan. Sprinkle the chopped basil and garlic over the cheeses and then pour the hot oil and seasonings over them.