Herbed Goat Cheese Spread

Herbed Goat Cheese Spread

I make this spread year-round with whatever fresh herbs are available in my garden. In winter, I use rosemary. In summer, I love to use basil and in fall, it’s the thyme that runneth over my rock walls. Of course, you could use any medley of your favorite herbs. My daughter and my youngest love this and are always thrilled to find it set out on the table along with some flatbread crackers, dry salami, and cucumber slices. Sometimes I toss cherry tomatoes with olive oil and basil and pile them up on toasted bread spread with this goat cheese. Other times, I do the same with peach slices and basil.

2 tablespoons olive oil
2 medium garlic cloves, peeled and thinly sliced
1 tablespoon fresh herbs, chopped: rosemary, basil, chives, thyme, or any combination of these
8 ounces plain goat cheese, softened

In a small saucepan, heat you olive oil over medium-low heat. Turn your heat to very low, add your garlic, and sauté 1 minute or until the garlic is soft and fragrant, but not brown, stirring often. Remove from heat. If I use rosemary, I usually add in a sprig with the garlic cloves and let it simmer. The rosemary flavor is mellower this way rather than adding chopped bits of it to the goat cheese. Once the garlic has finished cooking, remove the garlic (and the rosemary if using) from the oil with a fork and discard. Set aside oil and allow to cool to room temperature.
Put your goat cheese in a medium bowl. Stir in 1-2 tablespoons of the garlic-infused olive oil. I usually add in 1 tablespoon, taste it, and then add more if I desire. Add in your fresh herbs and gently stir to combine.
Spoon the delicious spread into a lovely bowl. Top with a few sprigs of the herb you used. Voilà! An appetizer to impress. Enjoy.

YIELD: A small bowl of herbed goat cheese