This is worth making just for the smell of the fresh herbs in your kitchen.
8 ounces soft fresh goat cheese, such as Montrachet
3 Tbsp extra-virgin olive oil
3 Tbsp plain yogurt
3 Tbsp chopped fresh chives
2 Tbsp chopped fresh Italian parsley
1 Tbsp chopped fresh cilantro
1 tsp chopped fresh mint
1 tsp chopped fresh thyme
1/2 tsp chopped fresh rosemary
1 Tbsp chopped edible flowers (optional)
Stuff to dip
- Blend goat cheese, olive oil, and yogurt in a food processor or mixer until smooth. Transfer to a small bowl.
- Mix in herbs and flowers.
- Season to taste with salt and pepper. Refrigerate until thoroughly chilled, about three hours.
This will hold for one day in the refrigerator. Makes approximately 1 1/2 cups.
Originally published in Bon Appetit, issue unknown.
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Except where noted, all material on this site is © 2000 Rebecca J. Stevenson