This was my week to pick the ingredient, and I chose one of my favorite things to eat - goat cheese.
I went online to pick a recipe, and I printed out a gazillion of them (for future use, of course - they went directly into the archive drawer). I really liked the tastes in the goat cheese spread - lemon zest and fresh herbs (I used tarragon and chives). This recipe is definitely a keeper!
Goat Cheese Spread with Herbs and Olive Oil
8 ounces goat cheese (about 1 cup)
2 tablespoons heavy whipping cream, more if needed
2 tablespoons extra-virgin olive oil plus more for drizzling
2 tablespoons dry white wine
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh herbs (choose at least two from the following: parsley, chives, tarragon, dill)
1 tablespoon finely grated lemon zest
Good crackers or slices of walnut bread
About 1 pint cherry tomatoes
1 celery heart, cut into sticks
Combine goat cheese, whipping cream, 2 tablespoons olive oil, and wine, either in a food processor or in a bowl. Combine just enough to blend. Mixture should be spreadable; if it's too thick, add 1 or 2 tablespoons more cream. Season with salt and pepper, mix again and taste, adjusting seasoning as necessary.
Save 1 teaspoon herbs for garnishing and add the rest to processor. Add 2 teaspoons lemon zest. Pulse once more to blend.
Line a small (about 1 1/2-cup) round bowl or cup with a sheet of plastic wrap and fill with cheese mixture. Cover and chill at least 30 minutes and up to 24 hours.
To serve, invert bowl onto a serving platter and peel off plastic. With the back of a spoon, make a small depression in the cheese. Drizzle olive oil over top. Sprinkle with reserved herbs and lemon zest. Arrange crackers or bread slices, tomatoes and celery around cheese and serve.
Makes about 1 1/4 cups or 6 servings.