It’s important to have an easy, make-ahead appetizer like this one in your repertoire. Guests adore it, but it’s not so rich that it will take away from the main course. Use a vegetable peeler to remove long strips from a washed lemon.
Break goat cheese into small chunks and place in a shallow serving dish so there’s room around each piece. Stir olive oil with lemon peel, thyme, basil and chili flakes (if desired), gently crushing herbs with the back of a spoon. Drizzle over cheese. Cover and refrigerate, at least 12 hours and up to 36 hours.
Remove from fridge about 1 hour before serving. Sprinkle with salt and pepper and serve with baguette.