Herbed Goat Cheese Log

Here at The White Oak we offer dinner to our guests. Normally it’s four courses. In the winter months we have soup, salad, main course and dessert. In the summer we either do chilled soups or some type of appetizer.

One of my favorite appetizers is also the fastest and easiest to make. (Ok, so maybe I shouldn’t be telling the world this fact!) It’s simply a log of goat cheese rolled in a mixture of peppercorns, fresh and dried herbs. We serve it with crostini, an assortment of olives and fresh grape tomatoes.


1 – 6 ounce roll of goat cheese (chevre)
2 teaspoons of cracked peppercorns
1 teaspoon of lemon pepper blend
2 teaspoons chopped chives or finely chopped fresh basil


Mix the herbs and pepper together and spread out over a cutting board or flat plate
Roll the goat cheese in the herb mixture until it is coated on 3 sides. Place the uncoated side face down on a serving plate. Serve with crackers or crostini.

Enough for 6 to 8 people as an appetizer

The White Oak Inn
Yvonne Martin
Bed and Breakfast Foodie

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