Crush or chop the garlic. Add the salt and pepper. Pour the vinegar and stir.Let sit for 5 minutes, or overnight in the fridge, to allow the vinegar to ‘cook’ the garlic.Incorporate the olive oil. Smash the goat cheese into the mixture and mix until it becomes even and spreadable. Add more EVOO if needed. Top with fresh herbs, if desired, and serve with toasted baguette. Recipe adaptation and photo by Jennifer Thornton, Olive Oil Specialist at The Olive Tap, from the Château Virant book Olive to Olive Oil.
