Herbed Goat Cheese

Easy to make quickly, you can use this as a spread or a dip; its consistency is somewhere in between. Start with fresh, mild, unflavored goat cheese. Other cheeses you can use: fresh ricotta or feta (you’ll need to use a food processor).

1/2 pound fresh goat cheese

2 tablespoons cream, sour cream, yogurt, or milk, or as needed

1/4 teaspoon finely minced garlic, or to taste

1/2 cup chopped mixed fresh mild herbs, like basil, parsley, chervil, dill, and/or chives

1 teaspoon minced fresh tarragon or thyme

Salt and freshly ground black pepper

1 tablespoon extra virgin olive oil, or as needed

• Thin the goat cheese with enough of the cream to make it spreadable or usable as a dip. You may need more or less depending on the thickness of the cheese and the consistency you prefer.
• Stir in the garlic and herbs. Taste and add salt if necessary (some goat cheese is quite salty) and pepper to taste. Drizzle with the olive oil and serve, or refrigerate for up to several hours—then add the olive oil and serve.
  Herbed Feta Cheese.
  • Briny and with a pleasantly gritty texture: Use feta cheese instead of the goat cheese.
    Rosemary-Honey Goat Cheese.
    • Slightly sweet and lovely with any fresh or dried fruit: Omit the garlic and salt and pepper; use 2 tablespoons minced fresh rosemary and as much honey as you like instead of oil.
  • MAKES: 6 to 8 servings
  • TIME: 10 minutes