Marinated Goat Cheese Balls

0 Make the Confit: Place the peeled garlic, 2 rosemary sprigs, and black peppercorns in a baking dish. Cover the ingredients completely with olive oil. Cover the dish tightly with aluminum foil. Confit at 275°F (135°C) for 60 to 80 minutes until the garlic is golden and soft.  Remove from the oven and let cool completely. Discard the rosemary.
2 Prepare the Cheese: Cut your goat cheese log into 10 even slices (about 1 oz each). Add a little oil to your hands and roll each one into smooth balls. Place the finely chopped chives in a shallow dish and coat half of the cheese balls, leaving the remaining balls plain.
4 Assemble the Jar: Place the plain and coated goat cheese balls into a glass jar. Top with  the peppercorns, lemon peels, garlic cloves and fresh rosemary sprigs. Carefully pour the completely cooled confit oil into the jar. Top with additional olive oil until all ingredients are fully submerged.
6 Marinate: Seal the jar and refrigerate. Marinate for at least 24 hours before serving. Store in the refrigerator for up to 7 days.
7 Serving: Take the jar out of the fridge about 30-45 minutes before serving for the olive oil to liquefy again. When ready to serve, spoon out the goat cheese balls and garlic confit into a serving bowl, making sure to scoop up that amazing oil. Be careful not to scoop up the peppercorns, lemon peels, and rosemary sprigs. Serve with toasted bread, spreading the garlic on first, followed by the goat cheese.