Here is a spectacular appetizer  I have done countless times and always to a “wow” when people first try it. It’s simple but really raises the bar.

Serves 6 to 10.

Serve at room temperature with crackers or can be served in Belgium endive cups. Also great with crusty bread as the oil marinade is wonderful to mop up.

1 (12 oz approx) log soft goat cheese, or 3 smaller logs, chilled. (I bought regular plain supermarket goat cheese, 11oz log size)
¾ cup extra virgin olive oil
1 tbsp whole peppercorns, preferably a mixture of white, pink and black
1 tsp whole allspice berries
2 cloves garlic, finely minced (I used the garlic crusher)
2 tbsp finely minced fresh ginger (I grated the ginger)
1/3 cup slivered fresh basil
1 full tsp grated orange zest
(crackers or Belgium endive)

Using a thin-bladed vegetable knife, cut the goat cheese into  ½ inch slices. (Dip the blade into hot tap water after each cut or the slices with split)
Arrange the slices in a pretty, heat -resistant dish that you can serve.
In a small saucepan combine the olive oil, peppercorns and allspice berries.
In a small bowl combine the garlic, ginger, basil and orange zest.
Place the saucepan over medium high heat and cook until the peppercorns begin to pop, about 2-3 minutes.
Remove the pan from the heat and immediately stir in the garlic mixture. Stand back a bit as you do this as it really bubbles up!!
After 5 seconds of stirring, pour the hot olive oil mixture over the goat cheese evenly, covering all the slices with the mixture well.
Marinate in the refrigerator for at least 3 hours, covered with plastic wrap.
(This recipe can be completed to this point up to 1 week before serving!)