- 9 dried chiles de árbol
- One semifirm 11-ounce log of goat cheese, cut into 6 pieces
- 3 to 4 cups extra-virgin olive oil
- Toasted sliced baguette or sourdough bread, for serving
How to make this recipe
- Scatter 3 of the chiles in the bottom of a small bowl at least 3 inches deep. Arrange the cheese in a single layer over the chiles; top with 3 more chiles. Pour in enough olive oil to submerge the cheese. Crumble the remaining 3 chiles into the oil. Cover and marinate in the refrigerator for at least 3 days. Bring to room temperature before serving. (Once the cheese is done, strain the chile oil and use in other dishes.)
The cheese can be refrigerated for up to 1 week.