Recipe courtesy of Whole Foods Market.
|5 ounces||Cypress Grove Purple Haze Chèvre|
|1 cup||Kalamata or assorted olives|
|Extra virgin olive oil|
|Freshly ground black pepper|
|Water crackers or toasted baguette rounds|
Finely chop olives by hand or coarsely chop in a food processor.
Place goat cheese in the center of a medium plate or serving platter. Surround closely with chopped olives.
Drizzle liberally with olive oil and season with freshly ground pepper.
Let cheese come to room temperature. Serve with crackers or baguette rounds.