My family loves goat cheese and I buy it almost every week, but it’s expensive and disappears quickly. I started playing around with ways to stretch our local chevre to make a dip for a potluck and came up with this delicious spread. I love it slathered on pumpernickel-rye toast, but it’s also great on crackers and in sandwiches with sliced fresh tomatoes.
Garlic-Rosemary Chevre Spread
8 oz Glades Ridge chevre
8 oz cream cheese
1 tbl dried rosemary, ground
6-7 leaves of sage, minced, or 1 tsp dry ground sage
large pinch of dry thyme, ground or whole
1 clove garlic
Large pinch of salt
Let the goat cheese and the cream cheese come all the way to room temperature. No, they’re not going to spoil… the milk’s already spoiled, remember? Then take the clove of garlic and smack it hard against the cutting board with the flat of your big kitchen knife. Sprinkle salt over the smashed garlic and smear the salt against the garlic with the flat of the knife until you have a paste. Combine both cheeses, the garlic/salt paste, and the herbs in a bowl and beat with a sturdy spoon until completely smooth.
Refrigerate overnight to allow the flavors to meld. Eat with everything.