Marinated French goat's cheese mini log

A great way to use up left over goat's cheese that's perfect served with ciabatta and olives

• Preparation: 20 mins

What you need:

• 4x 200g French goat's cheese mini log (make sure they are firm but still young)
• 4 large dried or fresh red chillies
• 4 bay leaves
• 2 tsp pink pepper corns
• Rind of 1 lemon removed with a peeler
• 2 sprigs of rosemary
• 400mls hazelnut oil
• 1 tsp salt
• 2 x 300ml jars

What you do:

1. Start by slicing each mini log into 4 slices and placing 8 slices into each of the two 300ml jars.
2. Place all the ingredients for the marinade into a saucepan and pour over the oil.
3. Heat to about 60oC and turn off the heat.
4. Leave to cool completely before pouring over the sliced French goat's cheese mini log.
5. Evenly distribute the herbs and chillies between the jars.
6. Seal and place into the fridge for up to a week.

Cook's tip:

To serve, take the cheese out of the infused oil (which may have solidified but don't worry) and serve with some grilled bread, a few olives and some marinated peppers.

You can also place the cheese on some lovely crusty bread and toast it for a really interesting twist on cheese on toast.

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