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{Dish: Whipped Honey & Herb Goat Cheese}


There is something so magical about a weekend full of family time. From happy hours, to impromptu entertaining, to hosting a long leisurely brunch at home. Absolutely MAGICAL.

April has taken 2016 into a much better turn. Maybe it's the change of season or maybe it's simply me allowing myself to look at the brighter side... Whatever it is it feels damn good and this weekend was a reflection of that. And Saturday early evening happy hour meant I had an excuse to have a crowd taste the whipped cheese spread I made for Easter.


Man oh man my friends it was even better the second time around. Creamy. A burst of flavor from the garlic and herb oil. Easily paired with veggies or toasted baguette... Next up I'll be smearing it on pizza dough with some prosciutto. Or throwing it in with a mix of cheeses, yummy tomato sauce, putting it into 400 degree over and serving with crispy bread....

Looking for the perfect recipe to make for a weekend of entertaining? Or to impress your mama friends at your next play date?? Well look no further.

Honey & Herb Whipped Goat Cheese









INGREDIENTS

8 oz goat cheese

2 oz cream cheese

2 tsp coarse ground black pepper

2 tsp kosher salt

2 tsp thyme

1 tsp french tarragon

1 tsp dill

10 cloves of garlic

3/4 cup of olive oil

1/4 cup of honey (+ more for topping)

RECIPE

In a small saucepan, combine the olive oil, garlic, thyme and terragon. Cook over low heat, be super careful not to fry the garlic, until the garlic becomes very soft. About 20 minutes.

Drain the oil from the garlic, reserving the oil and placing the garlic in the bowl of a stand mixer.

Using the stand mixer fitted with the paddle attachment, whip the garlic until it starts to mash.

Add the goat cheese and cream cheese, 2 tbsp of the garlic and herb infused oil (save the rest of the oil for another time) and whip for about 15 minutes to reach a perfectly smooth texture.

Add honey and whip for 2 more minutes to incorporate.

Season with salt and pepper to taste. Refrigerate for 15 minutes to get the perfect smear-able (is that a word?) texture.

To serve, fill a glass jar or serving bowl with the whipped cheese and drizzle the honey a little additional honey over the top.

Serve the toasted bread, veggies or stuff into olives. I can promise you will have to use all restraint to not just eat this up with a spoon....

Any leftover whipped cheese may be stored in an airtight container in the refrigerator for up to 1 week.

I am dreaming up even more ways to serve this before the weekend....

xo

Natalie