We brought some pastis home from Arles in a really cute little bottle. It's yummy as an apertif, but a little goes a long way. It was fun to stumble upon another purpose for the pastis.
Michael sliced up the goat cheese into little disks, added extra virgin olive oil, the pastis, and herbes de provence and let it all get friendly with each other in a jar in the fridge. The next day we had some fantastic cheese to spread on slices of baguette. It was even better toasted!
No comments:
Post a Comment