Herbed Chevre with Crostini Recipe

8 oz. mild chevre, crumbled
2 tbsp. Herbs de Provence
8 cloves garlic, peeled and thinkly sliced
1 tsp. pepper flakes
1 tbsp. cracked peppercorns
3/4-1 cup extra virgin olive oil

Prepare in a glass bowl or serving dish to accent the colors and layering. Begin layering one third of crumbled chevre, then one third each: Herbs de Provence, garlic slices, pepper flakes and cracked peppercorns. Continue with three layers or until all ingredients are utilized. Pour oil to just below surface level. Though delicious even made while guests await, it is best prepared ahead of time so flavors can blend. Refrigerate. Bring to room temp one hour before serving.
For Crostini: Slice French bread thinly, brush with olive oil. toast in 350 degree oven until light brown and crisp.