Fresh Goat Cheese Spread Food

GOAT CHEESE WITH FRESH DILL

Steps:

• Place the packages of goat cheese into the freezer to slightly harden, about 15 minutes.
• Finely chop the dill and spread it out a bit on the cutting board to let it dry for a few minutes.
• Remove the goat cheese from the packaging. Gently roll it over the fresh dill, coating it almost completely. It should look lovely and "mossy."
• Carefully wrap the roll snugly in plastic wrap and chill until it's time to serve. Serve with crackers.

SIMPLE FRESH GOAT CHEESE

Steps:

• In a medium saucepan, heat milk until it reaches 180 degrees on an instant-read thermometer. Remove from heat and stir in lemon juice. Let stand until set, about 15 seconds. If milk does not set, add a little more lemon juice.
• Line a colander with several layers of cheesecloth. Ladle set milk into colander. Tie the four corners of cheesecloth together; hang on the handle of a wooden spoon set over a deep bowl and let drain until it is the consistency of slightly dry cottage cheese, 1 to 2 hours. Transfer to a bowl and fold in salt and herbs, if desired. Store in an airtight container, refrigerated, up to 1 week.

GOAT CHEESE SPREAD

Steps:

• In a food processor, pulse the cheese, herbs, and ⅛ teaspoon pepper until creamy. Serve with the crackers.

GOAT CHEESE SPREAD WITH HERBS & OLIVE OIL

Steps:

• 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.

GARLICKY HERBED GOAT CHEESE SPREAD

Steps:

• Combine all the ingredients in a mini food processor. Pulse until just whipped and blended (and the herbs are well-distributed in small, even pieces), scraping down the sides of the bowl once or twice if needed. Transfer the goat cheese spread to a serving bowl (I like to place it off-center, as seen in the photos above), using the back of a large spoon to create a divet and swoosh.
• Just before serving, drizzle with extra virgin olive oil and garnish with several dill fronds. This goat cheese spread is best served right away, but can be prepared in advance and stores well in the refrigerator for 2-3 days. Store in a container with a tight-fitting lid.
• If you do not have a mini food processor or don't wish to use one: before proceeding, finely chop the herbs (it is especially important for the goat cheese to be at room temperature if mixing by hand) and mix everything together with a spoon or spatula until well incorporated. *I prefer to use a mini food processor, because it is quick, fast, and incorporates a little air into the goat cheese, creating a slightly whipped, lighter texture.

GARDEN-FRESH GAZPACHO WITH GOAT CHEESE TOAST

Steps:

• Working in two to three batches, place the tomatoes, garlic, onion, bell peppers and cucumber in a food processor and pulse until almost pureed. Transfer the veggie mixture to a large bowl after each batch.. Stir in the lemon juice, salt, pepper and crushed red pepper flakes. Chill in the refrigerator for at least two hours.. Toast the bread until firm-crisp. Spread the goat cheese over the bread and cut into wedges.. Ladle the soup into individual bowls and top with cilantro and a drizzle of olive oil if desired. Serve with goat cheese toasts.

HERB AND LEMON GOAT CHEESE SPREAD

Steps:

• Place goat cheese in small bowl.
• Mix thyme, lemon peel and garlic in another small bowl. Season with black pepper.
• Mix half of thyme mixture into goat cheese.
• Add olive oil to remaining half of thyme mixture.
• Form cheese into 2 1/2-inch round; flatten slightly.
• Place in center of plate. Spoon oil-thyme mixture over top of cheese.
• Serve with toasted baguette slices.

FRESH GOAT CHEESE SPREAD

Steps:

• In a small bowl with a fork, mash goat cheese with enough cream to make a spreadable consistency. Add basil, green onion, garlic, and salt, to taste. Mix well. Garnish with fresh nasturtium flowers, if available, and serve with warm tortillas alongside. To eat, spread a few spoonfuls of goat cheese mixture inside a tortilla and roll up.

HORSERADISH GOAT CHEESE SPREAD

Steps:

• Using a silicone spatula, gently fold together the goat cheese, cream, and horseradish until thoroughly combined. Season to taste with salt. Cover and refrigerate for up to a week.

HONEY WHIPPED GOAT CHEESE WITH POMEGRANATE

Steps:

• In a medium bowl combine the goat cheese, cream cheese and honey. With a hand mixer, whip the ingredients together starting at low speed and increasing the speed to high. Mix until smooth and fluffy. You may also do this in a standup mixer.
• Transfer the whipped goat cheese to a serving bowl or platter. Top with pomegranate seeds and pecans. Garnish with fresh herbs and drizzle with a little honey.
• Serve with your favorite crackers or on top of slices of a french baguette.

CRANBERRY CROSTINI WITH WHIPPED GOAT CHEESE WITH THYME

Steps:

• Preheat your oven to 450°F.
• Slice your baguette into even slices no bigger than ½" thick and brush each side with olive oil.
• Place brushed slices onto a baking sheet and bake for 6-9 minutes until toasted.*
• Remove from the oven and allow to cool before adding the toppings (at least 5 minutes).
• While your crostini is toasting, make the whipped goat cheese with thyme by placing the goat cheese, cream cheese, salt, and thyme leaves into a food processor (or high power blender) and process until combined. Scrape down the sides of your food processor with a rubber scraper part way through to ensure all ingredients are getting incorporated.
• Spread an even layer of the whipped goat cheese mixture onto each cooled crostini toast.
• Top with a spoonful of homemade cranberry sauce and gently spread it across the goat cheese layer.
• Add a little sprig of fresh thyme, or additional thyme leaves, for garnish if desired.
• Place assembled crostini on a serving platter, eat, and enjoy!

HERB GOAT CHEESE CHRISTMAS APPETIZER

Steps:

• In a food processor or stick blender attachment, pulse together olive oil, lemon juice and zest, cilantro, and dill until just roughly chopped (don't puree).
• Form the goat cheese into the shape of a tree on a serving platter.
• Pour the herb mixture over the top of the tree to coat. Sprinkle on the pomegranate seeds.
• Serve with crostini and vegetables for dipping.

25+ GREAT GOAT CHEESE RECIPES (+ROASTED BEET SALAD WITH GOAT CHEESE)

Steps:

• Bake the beets in aluminum foil for 45 minutes at 350°F.
• Toast the hazelnuts for 7 minutes.
• Puree honey, hazelnuts, and dressing in a blender.
• Dress the greens.

HERB AND LEMON GOAT CHEESE SPREAD

Steps:

• Place goat cheese in small bowl. Mix thyme, lemon peel and garlic in another small bowl; season with ground black pepper. Mix half of thyme mixture into goat cheese. Add olive oil to remaining half of thyme mixture. Form cheese into 2 1/2-inch round; flatten slightly. Place in center of plate. Spoon oil-thyme mixture over top of cheese. Surround cheese with baguette slices and serve.

HERBED-GOAT CHEESE SPREAD

Steps:

• Stir together goat cheese, parsley, chives, and mint in a small bowl until combined. If desired, sprinkle with pepper and serve with sliced baguette and radishes.

PESTO BREAD WREATH WITH WARM SUN-DRIED TOMATO GOAT CHEESE SPREAD

Steps:

• Preheat the oven to 375°F.
• Add softened goat and cream cheeses to a mixing bowl along with 1 tbsp of sun-dried tomato oil, a pinch of kosher salt + fresh cracked pepper. Combine with a wooden spoon or electric hand-held mixer. Fold in the chopped sun-dried tomatoes. Transfer to an oven safe ramekin.
• Unroll each tube of crescent roll dough onto a lightly floured surface. Gently pinch the perforated seams together. Spread 1/4 cup of prepared basil pesto over each leaving about 1/2" along the edges. Roll the dough back up and pinch the seam to seal.
• Place a roll seam side down and cut it in half along its length. Turn the cut sides up and twist the two halves together. Repeat with the other roll.
• Place the ramekin of goat cheese in the center of sheet pan lined with parchment. Take one of the twisted rolls and place it in the pan to create a semicircle around the ramekin. Repeat with the other twisted roll. Leave a 1" gap between the ramekin and dough. Pinch the ends of the rolls together. Remove the ramekin to another part of the sheet pan to ensure the crescent dough cooks evenly and all the way through.
• Bake for 20 to 23 minutes until the dough is golden brown and the cheese is bubbling.
• With the help of a large spatula, transfer the wreath to a serving board. You can place the ramekin back in the center. Sprinkle the cheese dip with toasted pine nuts and garnish the wreath with basil leaves and tiny tomatoes.

GOAT CHEESE SPREAD WITH FRESH SPINACH AND BASIL

Steps:

• Spoon the yogurt onto several layers of heavy-duty paper towels; spread the yogurt to a 1/2 inch thickness. Cover with additional paper towels; let stand for 5 minutes to remove the excess moisture.
• Position the knife blade in a food processor bowl; scrape yogurt into the bowl, using a rubber spatula. Add the goat cheese and olive oil; process until smooth, stopping once to scrape down the sides. Add the spinach, basil, and red pepper; process until the spinach is chopped.
• Spoon the mixture into a bowl; cover and chill at least 2 hours. Serve with assorted crackers.