Herbed Goat Cheese Spread Recipe 465 Recipes

GARLIC & HERB GOAT CHEESE SPREAD

Steps:

• Spread softened goat cheese in a small serving dish with a lip to it.
• In a small bowl mix olive oil, thyme, garlic and balsamic vinegar.
• Pour olive oil mixture on top of goat cheese. Then garnish with a sprig of fresh herbs or sliced black olives. Serve with crackers or cut veggies.

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.

GARLIC HERB GOAT CHEESE SPREAD

Steps:

• In a bowl combine the goat cheese, olive oil, and milk. Using a hand mixer and beat until smooth and light. (Or use a standing mixer and the whisk attachment.)
• Mix in 1 clove grated garlic, salt, and fresh herbs. Taste and add more garlic or salt as needed.
• Serve immediately.

HERB COATED GOAT CHEESE

Steps:

• Preheat the oven to 375 degrees F.
• Arrange the bread slices on 2 heavy baking sheets. Drizzle 3 tablespoons of olive oil over the bread slices. Bake until the crostini are pale golden and crisp, about 10 minutes.
• Meanwhile, stir the herbs, lemon zest, pepper, and salt in a medium bowl to blend. Using about 2 teaspoons of cheese for each, form the goat cheese into 1-inch diameter balls. Roll the cheese balls in the herb mixture to coat completely. Arrange the cheese balls on a platter. Drizzle the extra-virgin olive oil over and around the cheese balls. Serve with the crostini. Garnish with herb sprigs.
• The crostini and cheese balls can be prepared 1 day ahead. Store the crostini in an airtight container at room temperature. Cover and refrigerate the cheese balls.

HERBED GOAT CHEESE SPREAD

Steps:

• In a medium bowl crumble goat cheese. Meanwhile in a small chilled bowl, whip cream until thickened; stir into goat cheese.
• Stir in herbs, shallot, lemon peel, and garlic. Season to taste with sea salt and pepper. Thin with additional cream, if desired. Serve on toasted baguette slices.

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.

HERBED GOAT CHEESE SANDWICHES

Steps:

• For the spread, place the cream cheese, goat cheese, garlic, thyme, parsley, 5 tablespoons milk, salt and pepper in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until well mixed. Add an additional tablespoon of milk if the spread is very thick. To make the sandwiches, spread each slice of bread with the goat cheese spread. Slice the cucumber into thin rounds and arrange on half of the bread slices. Top with the remaining bread. Press slightly, trim off the crusts and cut the sandwiches into halves, thirds or triangles. Make these sandwiches in the morning, then cover with damp paper towels and plastic wrap and refrigerate. Cut just before serving.

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.

HERBED GOAT CHEESE

Steps:

• Find a small, wide-mouth canning jar or small glass vase (3 1/2 inches in diameter by 4 inches high), just large enough to hold the two goat cheeses on top of each other with a little room to spare. Cut each cheese in half horizontally, making 2 rounds from each. (A piece of dental floss makes this easier.)
• Place half of the first disk flat in the jar, sprinkle with salt and pepper, then with 1/2 teaspoon dill, 1 teaspoon basil, and a few red pepper flakes, and drizzle with 1/2 tablespoon olive oil. Place another disk of cheese on top and repeat the seasonings, herbs, and oil. Continue with the remaining cheese disks, piling one on top of the other with oil and seasonings in between. When all the disks are stacked and seasoned, drizzle 1 tablespoon of olive oil on top. Cover and set aside at room temperature for one hour or refrigerate for up to 24 hours. Serve at room temperature with bread or crackers for people to help themselves.

HERBED GOAT CHEESE SPREAD

Steps:

• Process all of the ingredients in a food processor until smooth, about 1 minute.
• Season with salt and pepper to taste and transfer to a serving bowl.
• Serve with crackers or a thinly sliced baguette.

HERBED GOAT CHEESE SPREAD

Steps:

• In the bowl of a food processor, process cream cheese and goat cheese together until creamy and well combined. Add salt, pepper, lemon juice, parsley, tarragon, dill, and chives; pulse until thoroughly combined, scraping down the sides of the bowl as needed. Transfer spread to an airtight container.

HERBED GOAT-CHEESE SANDWICH SPREAD

Steps:

• Combine goat cheese, parsley, chives, lemon juice, salt, and pepper in the bowl of a food processor. Puree until smooth and well combined. Transfer to an airtight container, and refrigerate until needed, up to 4 days.

HERBED GOAT CHEESE SPREAD

Steps:

• Place all ingredients in the bowl of a small food processor; process until well combined. Serve on bread, if desired.

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.