Herbed Goat Cheese Spread
- 1 (11-ounce) log soft fresh goat cheese (about 1½ cups), at room temperature
- 3 tablespoons heavy cream
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon dry white wine
- Juice and finely grated zest of ½ lemon
- Salt and freshly ground pepper, to taste
- 1 tablespoon finely chopped oil-packed sun-dried tomatoes
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 tablespoon mixed chopped fresh herbs (dill, chives, mint, thyme, and oregano)
- Chopped fresh herbs, for garnish
Instructions:
You can also serve this recipe for herbed goat cheese spread on pieces of toasted bread with soup.
- In the bowl of a food processor, combine the goat cheese, cream, olive oil, wine, and lemon juice; pulse until just blended, smooth, and spreadable. (If the mixture is too thick, add cream by tablespoonfuls, and pulse to blend.) Season the spread with salt and pepper. Add the lemon zest, tomatoes, and fresh herbs. Pulse again a few times just to blend.
- Line a small bowl with plastic wrap, allowing several inches of overhang; scrape the cheese mixture into the bowl. Cover and refrigerate for at least 30 minutes and up to 24 hours.
- To serve, invert the bowl onto a serving platter and peel off the plastic. Sprinkle with chopped fresh herbs.