Summer is delightfully busy, but, a slower paced kind of busy. We all wish to take time to enjoy the beauty and respite that summer brings. As much as I love cooking, I also value extra time to be outdoors or happily lounge on our back porch reading a book. Last weekend, after the fourth of July holiday – I did just that: I spent an entire afternoon reading a good book! Subsequently, dinner preparations needed to be easy and quick. Having purchased a few logs of fresh goat cheese, I recalled an old spread with a few simple ingredients that fit the bill with some bright and fresh vegetables. I searched online and found a recipe from 1999 on Epicurious.com.
As much as we try to limit a lot of dairy or cheese in our diets – this spread offers lots of taste with the benefits of reduced fat – and calories compared to cow’s milk cheese. I continue to believe that a variety of foods and even those foods that are higher in fat and calories can be a part of any diet as long as they are in moderation. This falls in that category of healthier indulgence!
With lots of fresh herbs in the garden, it was easy to pull a few handfulls of thyme, press some garlic, microplane some lemon peel – and drizzle a bit of olive oil. In less than 10 minutes (after alllowing the goat cheese to warm up to close to room temperature) – we were noshing!
It was pulled together quickly and we noshed on it before dinner. I hope you try it – and find your time to be a little lazy and enjoy summer!
Lemony Herbed goat cheese spread
This serves 6-8 as a light spread on toasted baguette slices or vegetables.
Preparation is about 10 minutes.
Ingredients
5 ounces (about 3/4 cup) soft fresh goat cheese, room temperature
2 teaspoons chopped fresh thyme
2 teaspoons grated lemon peel
1 garlic clove, minced
5 teaspoons olive oil
ground black pepper to taste
16 French-bread baguette slices, toasted
Instructions
- Place goat cheese in small bowl. Mix thyme, lemon peel and garlic into goat cheese; season with ground black pepper.
- Place cheese/herb mixture into serving dish. Drizzle olive oil over the top of the mixture.
- Alternately, form cheese into 2 1/2-inch round; flatten slightly. Place in center of plate. Spoon oil over top of cheese.
- Surround cheese with baguette or vegetable sticks and serve.
Notes
This is another retro spread that brings back great memories of when we first discovered the tart and tangy delights of goat cheese – domestic or imported!
This version was found on Epicurious.com and shows a date of 1999. I suspect I found the recipe in a food magazine around that time.
So glad you have a new post! Looks delightful!
Thanks Cyn!