- 5 lemons, zested
- 3 tablespoons freshly chopped rosemary leaves
- 1/2 cup extra-virgin olive oil
- 8 (2-ounce) rounds goat cheese
- Gray salt and freshly ground black pepper
Combine lemon zest, rosemary, and olive oil.
Place goat cheese in a baking dish or on a large plate and spoon marinade over the top. Season with gray salt and pepper. Refrigerate and let marinate.