Servings:six; yields about 1-1/4 cups
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.
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- 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
Nutritional Information
- Nutritional Sample Size based on six servings without vegetables
- Calories (kcal) : 210
- Fat Calories (kcal): 140
- Fat (g): 16
- Saturated Fat (g): 8
- Polyunsaturated Fat (g): 1
- Monounsaturated Fat (g): 6
- Cholesterol (mg): 25
- Sodium (mg): 330
- Carbohydrates (g): 7
- Fiber (g): 0
- Protein (g): 8
Preparation
- 把山羊奶酪、奶油、橄榄油和葡萄酒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.
Ingredient Spotlight
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IN THIS RECIPECream
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IN THIS RECIPEDry White Wine
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FEATUREDSquash Blossoms
Reviews
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Reviews (1 review)
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CookinginDubai| 03/08/2008I've made this recipe several times...it is delicious...by changing the herb combination it is different each time....
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