Chive Goat Cheese Spread Recipes

CHICKEN AND VEGGIE WRAPS WITH HERBED GOAT CHEESE SPREAD

Steps:

• For the chicken: Combine the vinegar, honey, olive oil, mustard, garlic powder, basil, salt and pepper in a medium bowl. Place the chicken in a shallow dish or large zip-top plastic bag. Pour the marinade over the chicken and refrigerate for 30 minutes.
• Meanwhile, make the goat cheese spread: Place the garlic in a food processor and pulse until minced. Add the goat cheese, chives, parsley, olive oil and lemon juice. Process until fluffy. Season with salt and pepper.
• For the wraps: Heat a grill pan (or outdoor grill) to medium-high heat.
• Remove the chicken from the marinade and grill until cooked through, 3 to 4 minutes on each side. Remove the chicken from the grill. Add the eggplant, bell peppers and onion. Sprinkle with salt and pepper and grill, turning occasionally, until crisp-tender, 3 to 5 minutes.
• To assemble the wraps, spread the goat cheese spread on the tortillas. Top evenly with the chicken and vegetables. Roll up, burrito-style, and cut in half.

GOAT CHEESE, CHIVE AND PISTACHIO SPREAD

Steps:

• In a food processor fitted with a metal blade, process the garlic & salt until garlic is finely minced, then add the goat cheese & butter & process until combined & smooth.
• Scatter nuts & chives over the top, then add a little ground pepper & pulse 2-3 times until combined.
• Taste & adjust the seasoning, if necessary, then transfer to a serving bowl & ENJOY!

GOAT CHEESE AND PISTACHIO SPREAD

Steps:

• In a bowl with an electric mixer beat together the goat cheese, the butter, the garlic paste, the pistachio nuts, the sliced chives, and salt and pepper to taste until the mixture is combined well, spoon the spread into a serving dish, and chill it, its surface covered with plastic wrap, overnight. The spread may be made 2 days in advance and kept covered and chilled. Garnish the spread with the chive blades and serve it with the toasts.

CHIVE-GOAT CHEESE SPREAD

Steps:

• Combine goat cheese, cream cheese, minced chives and garlic in medium bowl. Stir with fork until well blended. Place large piece of plastic wrap on work surface. Arrange whole chives in crisscross pattern atop center of plastic. Spoon cheese into center of chives, forming 4- to 5-inch round. Lift edges of plastic, wrapping chives around cheese and covering cheese completely. Refrigerate overnight. (Can be prepared 2 days ahead. Keep refrigerated.) Remove plastic wrap from cheese. Place cheese on platter; surround with baguette slices and serve.