Instructions

• Preheat the oven to 400°F. In a small baking dish combine 1/2 cup extra-virgin olive oil, 1 to 3 tablespoons crushed Calabrian chile peppers (to taste), 14 peeled garlic cloves, the leaves from 4 sprigs fresh thyme, the leaves from 2 sprigs fresh oregano, 1 teaspoon freshly ground black pepper, and a pinch of fine pink Himalayan salt.
• Bake until the garlic is golden and the oil is sizzling, about 20 minutes. Remove the dish from the oven and let it cool for a few minutes until warm but not piping hot.
• Use a slotted spoon to transfer the garlic to a cutting board. Finely chop or mash the garlic and stir it back into the oil. Set the Calabrian chile oil aside to cool to warm or room temperature.
• While the oil cools, make the whipped goat cheese: in a food processor combine 10 ounces goat cheese (at room temperature), 4 ounces cream cheese (at room temperature), and 2 teaspoons honey. Pulse until smooth and creamy, about 1 to 2 minutes, stopping a few times to scrape down the sides with a flexible spatula.
• Taste the whipped cheese and season with fine pink Himalayan salt to taste. Spoon the whipped cheese into a serving bowl and create a shallow well in the center.
• Pour the Calabrian chile oil and garlic over the whipped goat cheese, top with basil leaves, and serve with crunchy vegetables, crackers, and/or bread for scooping.