Herbed Goat Cheese Spread
Combine fresh goat cheese with high-quality olive oil and a mix of chopped soft herbs, allowing it to sit at room temperature for an hour before serving to ensure the flavors marry and the cheese softens into a spreadable texture.
Use cold cheese for mixing, warm for eating
Start with cold cheese to keep the texture from turning pasty while you stir in the oil. Once the herbs are folded in, bring the mixture to room temperature so the fats relax and become creamy.
- Medium mixing bowl
- Silicone spatula
- Small serving crock or plate
What goes in.
- 8 ozchèvre (plain goat cheese log), cold
- 2 tbspextra virgin olive oil
- 1 tbspfresh chives, minced
- 1 tbspfresh flat-leaf parsley, finely chopped
- 1 tspfresh thyme leaves, stripped from stems
- 1/2 tspcracked black pepper
- 1/4 tspflaky sea salt
Respect the crumb
Use a folding motion rather than stirring vigorously; you want to distribute the herbs without turning the cheese into a smooth paste. Keep some structural integrity to the goat cheese crumbles.
The method.
Prep the herbs
Finely mince the chives and parsley. Ensure they are dry after washing, as excess water will thin the cheese too much.
Incorporate oil
Place the cold goat cheese in a bowl. Drizzle the olive oil over the top and press the cheese with your spatula, working the oil into the crumbles until it is just barely coated.
Fold in aromatics
Add the chives, parsley, thyme, pepper, and salt. Fold gently until the herbs are evenly dispersed throughout the white crumbles.
Rest
Transfer to your serving dish. Let it sit on the counter for at least one hour before guests arrive so the herb oils perfume the cheese.
Other turns to take.
Citrus Zest
Add one teaspoon of finely grated lemon zest to brighten the finish.
Roasted Garlic
Mash two cloves of slow-roasted garlic into the oil before adding it to the cheese.
When it doesn't go to plan.
Use a fork to fluff the cheese if it feels too dense before adding the oil.
If you must prepare this a day early, keep it in the refrigerator but pull it out two hours before serving.
Serve with toasted baguette slices or sturdy crackers that won't break under the weight of the cheese.
The ones that keep coming up.
Can I use dried herbs?
Dried herbs lack the moisture and brightness needed for this dish. Stick to fresh for the best result.
How long does this keep?
It is best consumed within 24 hours. After that, the herbs begin to wilt and lose their sharp aromatic quality.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe