Goat Cheese Marinated in Rosemary, Fennel, and Hot Red Pepp
| Yield: | 1 Servings |
| Categories: |
| 1/2 | lb | Log of mild goat cheese; such as montrachet, cut crosswise into 4 pieces or four 2-ounce crottins |
| 1 | tb | Fennel seeds; crushed |
| 1 | ts | Crushed dried hot red pepper flakes |
| 6 | Rosemary sprigs; (up to 8) | |
| 1 | Lemon; zest of, removed with a vegetable peeler | |
| 1 1/2 | c | Olive oil |
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