Goat Cheese

I love chevre. There is no other cheese like it. It is floral and soft. When I eat it, my first reaction is how pretty it tastes.

I grow fresh herbs in my garden, so I spice the goat cheese up with a good bunch of thyme, chives.

Slice a baguette in one inch slices at an angle. Place them on a cookie sheet and drizzle olive oil over each one to get this nice and golden. They are crispy on the outside, but still moist inside.

Take about 8 oz fresh chevre and mix it with about three ounces cream cheese, just to soften the goat cheese.

Add about 1.5 tblsp thyme leaves
1tsp lemon zest/zest of one lemon

this is easier if you add the cheese, lemon zest and thyme to a food processor and pulse a few times until mixed together and creamy. Put the cheese mixture into a serving bowl.

Take about one ounce of chives and thinly slice to sprinkle all over cheese mixture. Slice about 1/2 cup kalamata olives and also sprinkle over the top.

Spread everything all over the toasted baguettes and eat.