Serve with good crackers or slices of walnut bread. Garnish with cherry tomatoes and celery, cut into sticks. Ingredients 11 ounces Goat Cheese 2 tablespoons Heavy cream more if needed 2 tablespoons Extra virgin olive oil plus more for drizzling 2 tablespoons Dry white wine to taste Salt & pepper 2 tablespoons Fresh herbs chopped (choose two or more: parsley, chives, tarragon, dill) 1 tablespoon Lemon zest finely grated 1 ea Celery cut into sticks -- for dipping 1 box Crackers good crackers -- for dipping 1 pint Cherry tomatoes for dipping

Instructions
Put the goat cheese, cream, olive oil, and wine in a food processor (or mix in a bowl with a wooden spoon). Pulse just to blend. The mixture should be spreadable; if it's too thick, add 1 or 2 tablespoons more cream and pulse again. Season with salt and pepper, pulse again, and taste, adjusting the seasoning as necessary. Reserve 1 teaspoon of the herbs for sprinkling, add the rest to the processor. Add 2 teaspoons of the lemon zest. Pulse once more to blend.

Line a small (about 1 1/2 cup) round bowl or cup 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 top of the cheese and make a small shallow depression. Drizzle olive oil over the top, filling the depression. Sprinkle with the reserved herbs and lemon zest. Arrange the crackers or bread slices, tomatoes, and celery around the cheese and let guests serve themselves.

A variation on this recipe is also hosted on BigOven.com as recipe number 161325.

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Yields: 6 Servings    posted as 161325
     FINE COOKING magazine, April/May 2006, page 41

notes: 

Cuisine:   Uncategorized

Main Ingredient:   Cheese