Goat Cheese Spread with Herb Olive Oil is an easy-to-make appetizer. It has wonderful flavor and looks great on an appetizer buffet table. This recipe reminds me of the days of jell-o molds as the same process is followed for making the Goat Cheese Spread, and it is chilled in the refrigerator before serving. Every day, more and more people discover the delights of goat cheese, thus continuing the demand for it. You can introduce your family and guests to goat cheese by trying this delicious recipe. Goat cheese is being used in the kitchens of some of the most famous restaurant, as Americans have enthusiastically embraced the taste of goat cheese in their favorite dishes. Many people who are lactose intolerant or have other milk-related allergies can eat cheeses made from goat milk. Fresh goat cheese dishes also pair wonderfully with the local wines and micro brews.
- 8 ounces (about 1 cup) goat cheese
- 2 tablespoons heavy whipping cream (more if needed)
- 2 tablespoons olive oil, extra-virgin (plus more for drizzling)
- 2 tablespoons dry white wine
- Coarse salt and freshly-ground black pepper
- 2 tablespoons fresh herbs, chopped (choose at least two from the following: parsley, chives, tarragon, dill)
- 1 tablespoon lemon zest, finely-grated
- Good crackers or slices of walnut bread
- About 1 pint cherry tomatoes
- 1 celery heart, cut into sticks
Put goat cheese, whipping cream, 2 tablespoons olive oil, and wine in a food processor (or mix in a bowl with a wooden spoon). Pulse just to blend. Mixture should be spreadable - if it is too thick, add 1 or 2 tablespoons more cream and pulse again. Season with salt and pepper, pulse again, and taste, adjusting seasoning as necessary.
Reserve 1 teaspoon herbs for sprinkling, and add rest to processor. Add 2 teaspoons lemon zest. Pulse once more to blend.
Line a small (about 1 1/2-cups) round bowl or cup with a sheet of plastic wrap and fill with the prepared cheese mixture.
Cover and chill at least 30 minutes and up to 24 hours.
To serve, invert bowl onto a serving platter and peel off plastic. With back of a spoon, level off top of cheese and make a small depression. Drizzle olive oil over top. Sprinkle with reserved herbs and lemon zest. Arrange crackers or bread slices, tomatoes and celery around cheese and let guests serve themselves.
Makes about 1 1/4 cups or 6 servings.
Source: Recipe and photo from Fine Cooking Magazine by Martha Holmberg, No.78, May 2006.
Categories:Cheese Dips Goat Cheese- Feta Cheese Appetizers Goat Cheese, Chevre Cheese- Feta Cheese & Ricotta Cheese