First, I roasted some garlic in the oven. Once, they were soft, I peeled the skin off and got a few cloves for the kesong puti. The rest, I placed in a jar and poured olive oil over them.
In a separate container, I put in some Italian seasoning as my co-teacher instructed. However, I had a lot of dried herbs so I also threw in some dried sage, marjoram, basil, and tarragon. I sliced the kesong puti and coated the pieces with dried herbs mixture. I placed a few cloves of the roasted garlic as well as a few sprigs of fresh rosemary.
Then I poured olive oil over the cheese. Refrigerate until ready to serve. Ideally, this should be made a week before serving but I don't do kitchen impulses that way. :)
Here's to kitchen impulses and the delectable treasures that result from them!