1/2 c. Olive oil (Kreta will make this recipe sing)
4 oz. Fresh chevre
1-2 T. Whole tri-color peppercorns
1-2 Cloves garlic, sliced
Coarse sea salt to taste
Fresh herbs, such as bay leaves, basil, parsley or thyme
Heat olive oil in a small sauce pan nearly until the boiling point. Add the peppercorns, swirl, and shut off the heat. Add the garlic and swirl whiie cooling a bit. Slice the chevre and arrange on a deep serving platter or dish. Pour olive oil over the cheese and sprinkle with sea salt and fresh herbs. Don’t overdue the herbs; the peppercorns are a delicious crunch and not harshly peppery. Serve with a nice baguette or crusty bread.