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Goat Cheese with Lemon and Rosemary

This is an appetizer I have made 50 times and everyone always loves it! You can think of it as a contemporary type of cheeseball! Serve it with a salad and you have lunch!  Thank you to Deb Kammer for the inspiration!

On a round glass platter about 11 inches across place:

1-3 ounce  log of goat cheese

Drizzle about 1/2 cup fresh lemon juice over the cheese and the entire platter

Drizzle about 1/4 cup olive oil over that.

Sprinkle lightly with Kosher salt or sea salt and optionally, black pepper

Finely chop fresh rosemary, about 1/4 cup (try to use the tender new growth and avoid the woody old needles) and sprinkle over the entire platter. Add more lemon juice, olive oil, salt or rosemary to taste.

Voila! Perfecto!

Decorate the platter with lemon slices and a large stem of rosemary if you like. Serve with

Sliced French bread or a whole grain crusty bread

Have your guests dip one side of the bread in the marinade and then spread on the goat cheese with a small knife. You can easily double the recipe using the same size platter. To make it easier for your guests, dip and spread the bread for them and place on a platter for them to serve them selves.

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