2 (4-ounce or 1 8-ounce) logs of goat cheese (can sub cream cheese or an Asiago)
2 large lemons
2 cups water, divided
1 cup sugar
2 teaspoons dried rosemary
Cut lemon peel into thin strips. I keep a few slices intact to garnish the plate, but this is optional. Bring 1 cup of water to boil. Boil lemon peel for 15 minutes (if you are keeping a couple slices for garnish, leave those aside in this step). Drain and rinse under cold water. Bring remaining water and sugar to boil then reduce to a simmer. Add lemon peel and cook 20 minutes or until mixture is syrupy and sticks to lemon. The syrup will reduce. Keep an eye on it so it doesn’t burn. Remove lemon and place on parchment paper to cool. Allow to cool at room temperature for 24 hours before storing. Store in airtight container in the fridge for up to 10 days.
Before serving, dice lemon peel, and spread it over goat cheese. Sprinkle with rosemary and serve with crackers.
Note: This recipe must be made a day in advance because the lemon peel gets better with time. It is initially sticky and can have residual bitterness.