I have a new favorite snack. I didn’t have a picture to show you when I sat down to write this, because I scarfed it all up and didn’t think of taking a picture. But I’m so dedicated to telling you all about tasty new snacks that I went right back into the kitchen and made a second batch. Because I love you all. (It seems this snack also may increase one’s love for one’s fellow man. I’m just saying it’s possible.)

I got the bones of this recipe from Catherine Newman. I seem to get a lot of my favorite recipes from her. In her introduction to this recipe, she describes how she and her kids consider this “an edible lace valentine that a friendly goat has sealed with a kiss.” I couldn’t have said it better myself.

I only made one serving for these photos, because that was all the goat cheese I had. But if you wanted to make more, you certainly could slice up a larger log of goat cheese (as Catherine demonstrates in her post) and increase the other ingredients accordingly.

Start by mincing or crushing a clove of garlic, and smearing it on top of the round(s) of goat cheese. (Don’t worry if some falls off onto the plate. It will flavor the oil.)

Sprinkle with fresh herbs. I use thyme and rosemary because I like them, but pretty much any hardy herb would be good. (If you use juicy leaves like basil and mint, they will darken unappetizingly over time, so it’s best to wait and add those right before serving. If you don’t have any fresh herbs, dried will work in a pinch.) Season with freshly-ground pepper and salt to taste.

Drizzle with a little of your favorite honey.

Pour good olive oil over the top. Don’t feel like you have to be stingy with the oil. I was using a tablespoon in this photo because I couldn’t pour the bottle with my left hand and operate the camera with my right at the same time.

Ideally, you will cover this and let the flavors mingle for an hour or two at room temperature, or in the fridge for longer. It’ll taste better if you do. If you don’t have the patience for that, though, I understand completely.

Spread the herbed cheese on good bread (not forgetting to soak up some of the olive oil) or on these strangely addictive raisin-rosemary toasts from Trader Joe’s. I need to find a recipe to make those at home.

Or mash it up and mix it all together.

Either way, it’s all good.