Recipes

Instructions

1. Coat a small ramekin with extra virgin olive oil and add 4 ounces of Redwood Hill Farm Plain or Three Peppercorn Chèvre.
2. Poke several cloves of roasted garlic (roasted for 20 minutes in a 350° oven) into the chèvre.
3. Drizzle some olive oil on top and add a sprig of fresh rosemary.
4. Bake for ten minutes in 400° oven or until chèvre is bubbly.

Serve with a fresh baguette