File this beauty in the “I need a quick appetizer” file. Greek Yogurt Goat Cheese Spread combines the two creamy agents in about equal portions for a tangy smooth mixture. You can vary them according to what you have on hand and how thick and spreadable you’d like it to be. Add more yogurt and you’ve got a dip. Otherwise, add just enough so that it is a thick and creamy and will spread nicely on a cracker or sit on a celery stick. This is an application when fresh garlic really shines through. Mash a clove into a paste sprinkled liberally with coarse salt with the side of a sturdy chef’s knife. Now add a couple or three finely crushed dried herbs like oregano, thyme, marjoram, basil or rosemary. Fresh herbs would would be lovely as well, so add snipped dill, chives and parsley to the list. We like plenty of coarse black pepper. Allow the mixture to sit in the refrigerator to meld a few hours if you can. If not, enjoy you’re faux herby peppery Boursin. I packed it in a flat canning jar and it looked terrific.
What to serve with it? You can’t go wrong with everyday celery and carrot sticks. Stay away from tasteless baby carrots and precut vegetables. Even these ordinary vegetables deserve a little respect. Get out the cutting board, find your peeler and get busy. It makes all the difference and only takes a few minutes.
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Greek Yogurt Goat Cheese Spread
About 4 to 6 ounces goat cheese
About 1/2 to 1 cup Greek yogurt
1 to 2 medium cloves garlic
Coarse salt, to taste
1 to 2 teaspoons coarse black pepper
A few pinches of dried herbs like oregano, marjoram, basil, thyme, Italian seasoning or rosemary or snipped fresh herbs
Combine the cheese and yogurt in a small bowl with a fork. Blend well. Liberally sprinkle the garlic clove with coarse salt and chop and mash it into a paste with a chef’s knife. Add to the cheese mixture along with the remaining ingredients. Serve with fresh vegetables or crackers. Makes about 1 1/2 cups.