Prepare the knife under very hot water, and dry it with a towel. With the hot knife, cut the cheese into slices of 1-2 cm thick.
Slice the sun-dried tomato into thin pieces.
In a glass container (you can use jam jars) or an airtight container, place a layer of goat cheese, sun-dried tomato, rosemary, thyme, and pepper. Repeat in layers until all ingredients are used.
Pour in the olive oil, close the container, and refrigerate for at least 24 hours or up to 1 week. Try to shake the jar at least once every 12 hours to allow the oil to flow over the cheese.
Before serving, allow the cheese to come to room temperature for at least 30 minutes.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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