8 ounces Bucheron or other ripened goat's-milk cheese
1/2 small red onion, thinly sliced into half-moons
1 teaspoon fresh thyme
1 teaspoon fresh oregano
Pinch of crushed red-pepper flakes
1/4 cup extra-virgin olive oil
1 tablespoon red-wine vinegar
Coarse salt and freshly ground black pepper
Sliced whole-grain bread
Cut the cheese crosswise into 1/2-inch slices, and arrange on a serving platter.
Sprinkle with onion, herbs, and red-pepper flakes. Drizzle with olive oil and vinegar. Season with salt and pepper.
Let sit at room temperature for about 30 minutes. Serve with sliced bread.
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