1 (12-ounce) log soft goat cheese, or 3 smaller logs, chilled
3/4 cup extra virgin olive oil
1 tablespoon whole peppercorns, preferably a mixture of white, red, and black
1 teaspoon whole allspice berries
2 cloves garlic, finely minced
2 tablespoons finely minced fresh ginger
1/3 cup slivered fresh basil
1 teaspoon grated orange zest
Crackers, as accompaniment

Using a thin-bladed vegetable knife or paring knife, cut the goat cheese into 1/2-inch-thick slices. (Dip the knife blade in hot tap water after each cut.) Arrange the slices in a single layer in a Pyrex pie plate or baking dish.

In a small saucepan, combine the olive oil, peppercorns, and allspice. In a small bowl, combine the garlic, ginger, basil, and orange. Place the saucepan over medium-high heat and cook until the peppercorns begin to pop, about 2 minutes. Remove the pan from the heat and immediately stir in the garlic mixture. After 5 seconds of stirring, pour the hot olive oil mixture over the goat cheese. Marinate in the refrigerator at least 3 hours, covered with plastic wrap. The recipe can be completed to this point up to 1 week before serving.

To serve, transfer the chilled cheese to a serving plate. Serve at room temperature or chilled, with crackers.