I love, love, love chevre. I love almost any kind of cheese, for that matter. To that end, I mistakenly bought a one-pound log of chevre at the store when I already had one in the fridge. To preserve the cheese I decided to marinate it; the results were stellar. I used fresh California bay laurel leaves; if you can get your hands on some they really add a nice, piney finish to the cheese. This is a good buffet dish, a great hostess gift and a nice snack to enjoy with (or without) a glass of wine.

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