Rose’s Recipe’s When I have guests for dinner I always have a hard time in making the decision ‘to have’ or ‘not to have’ appetizers. The main reason being how much food can you eat after you have had appetizers and you still need to eat a full course dinner and dessert. So then the reasoning starts all over again but this time it is to find a recipe for a quick, light and just one appetizer.
Goat Cheese Spread with Herbs and Olive Oil This is quick and easy. I always add extra fresh herbs. Serve with some fancy crackers and white wine. 8 oz. goat cheese (about 1 cup) 2 Tbsp heavy cream; more if needed 2 Tbsp extra-virgin olive oil, more for drizzling 2 Tbsp dry white wine Salt and freshly ground black pepper 2 Tbsp chopped fresh herbs (choose at least two from the following: parsley, chives, tarragon, dill) 1 Tbsp finely grated lemon zest Fancy crackers In a food processor, combine the goat cheese, cream, olive oil, and wine; pulse just to blend (or mix in a bowl with a wooden spoon). The mixture should be spreadable; if it’s too thick, add another 1 or 2 Tbs. cream and pulse again. Season with salt and pepper, pulse, and taste, adjusting the seasonings as necessary. Reserve 1 tsp. of the herbs for sprinkling, add the rest to the processor. Add 2 tsp. of the lemon zest. Pulse once more to blend. Line a small round bowl 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 onto a serving platter and peel off the plastic. With the back of a spoon, level off the cheese and make a small depression. Drizzle olive oil over the top. Sprinkle with the reserved herbs and lemon zest. Serve with the crackers.
