Cut the goat cheese into smaller cubes and place in a bowl. Pour olive oil and a good dash of cognac over it. Keep some of the herbs for garnish, sprinkle the rest over the cheese. Season with freshly ground pepper, mix lightly, cover with plastic wrap and refrigerate for at least 3 hours. Cut melon open, remove seeds and scoop out flesh with a baller. Place melon balls in a bowl, pour dessert wine over them, cover with plastic wrap, and also refrigerate for 2¿3 hours. Wash the grapes, peel them if desired and cut them in half. Sprinkle the cut surfaces with a little lemon juice and let them steep briefly. Mix melon balls and grapes together, arrange in portions or on a large serving platter. Pile goat cheese on top in the center, sprinkle with remaining fresh herbs and serve with fresh white bread.
Preparation Tip:
The longer the goat cheese can marinate, the better its aroma can develop. So prepare the marinated cheese best already 2 to 3 days before the planned meal and let it cool ¿reifen¿. In this case, it may also be advisable to process larger quantities of cheese right away, since, as mentioned, the cheese can certainly be stored for a longer period of time.
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