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Goat Cheese Spread with Herbs & Olive Oil

by Martha Holmberg

read reviews (1)

For an easy starter, set out a platter of this spread with good crackers and lots of crunchy raw vegetables. The cheese spread can be made a couple of days ahead or at the last minute. Serves six; yields about 1-1/4 cups

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goat cheese cream dry white wine more more

8 oz. goat cheese (about 1 cup)
2 Tbs. heavy cream, more if needed
2 Tbs. extra-virgin olive oil, more for drizzling
2 Tbs. dry white wine
Kosher salt and freshly ground black pepper
2 Tbs. chopped fresh herbs (choose at least two from the following: parsley, chives, tarragon, dill)
1 Tbs. finely grated lemon zest
Good crackers or slices of walnut bread
About 1 pint cherry tomatoes
1 celery heart, cut into sticks

Put the goat cheese, cream, olive oil, and wine in a food processor (or mix in a bowl with a wooden spoon). Pulse just to blend. The mixture should be spreadable; if it's too thick, add 1 or 2 Tbs. more cream and pulse again. Season with salt and pepper, pulse again, and taste, adjusting the seasoning as necessary. Reserve 1 tsp. of the herbs for sprinkling, and add the rest to the processor. Add 2 tsp. of the lemon zest. Pulse once more to blend.

Line a small (about 1-1/2 cup) round bowl or cup with a sheet of plastic wrap and fill with the cheese mixture. Cover and chill for at least 30 minutes and up to 24 hours.

To serve, invert the bowl on a serving platter and peel off the plastic. With the back of a spoon, level off the top of the cheese and make a small depression. Drizzle olive oil over the top. Sprinkle with the reserved herbs and lemon zest. Arrange the crackers or bread slices, tomatoes, and celery around the cheese and let guests serve themselves.

nutrition information (per serving):
Size : based on six servings without vegetables; Calories (kcal): 210; Fat (g): 16; Fat Calories (kcal): 140; Saturated Fat (g): 8; Protein (g): 8; Monounsaturated Fat (g): 6; Carbohydrates (g): 7; Polyunsaturated Fat (g): 1; Sodium (mg): 330; Cholesterol (mg): 25; Fiber (g): 0;

photo: Scott Phillips

From Fine Cooking 78 , pp. 41

April 1, 2006