This delicious garlicky herbed goat cheese spread makes the most delectable appetizer or spread. Spread on toasted or grilled sourdough bread or crackers, or use it for epic sandwich creations. It also pairs wonderfully with eggs, roasted or grilled vegetables, and can also be tossed with pasta!
4ouncepackage goat cheeseroom temperature
¼cupfresh dill frondsplus more for garnishing
2tablespoonsflat-leaf parsley leaves
1small garlic clovefinely grated with a microplane
1large pinchred pepper flakes
1teaspoonlemon zest, plus 1 teaspoon lemon juice
1teaspoonextra virgin olive oilplus more for drizzling
pinchof kosher salt
freshly cracked black pepper
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.
spread on a crusty loaf of artisan sourdough to accompany soup or an entree - even better if it's sliced extra-thick and lightly grilled
served with crackers or veggies for a quick crowd-pleasing appetizer
sandwich spread - it pairs wonderfully with smoked salmon, Italian deli meats, or roasted or grilled vegetables
stuffed into an omelette or crumbled into a frittata, it goes wonderfully with eggs
tossed with pasta until creamy or even added to a vegetarian lasagna!