Garlicky Cucumber, Dill, Lemon & Goat Cheese Spread
Recipe Level: Creative | Recipe Speed: Quick | Season: All | Type: Condiment | Diet: Veg/GF
This goat cheese spread is infinitely malleable. In place of the lemon zest, cucumber, dill and garlic that are used in this recipe, you could substitute any allium (chive, red onion, scallion), any herb (parsley, cilantro, thyme, mint), and a wide variety of spices (paprika, cumin, coriander, etc.).
Its uses are as broad as the ingredients you can throw into the mix. It can be tossed with hot pasta as a light, creamy sauce. It's great as a sandwich spread. You can dollop it onto a salad as a garnish. Use it to top an omelette or frittata. Or simply use it as a spread on raw or roasted veggies.
- 1 tub goat cheese
- a couple glugs of olive or sunflower oil
- 1/8 cup diced cucumber (you want the cubes to be pretty small)
- 1 tablespoon chopped dill
- 1 teaspoon minced garlic
- 1 teaspoon lemon zest (I like to use a microplane for this)
- 1 teaspoon lemon juice
- 1/2 teaspoon salt
- a few grinds or shakes of pepper
- Put the goat cheese in a medium-sized mixing bowl.
- Add a couple tablespoons of oil, to make it creamier. You could also mix in softened butter, if you prefer.
- Add all of the flavoring ingredients, including the cucumber cubes, dill, garlic, lemon zest and juice, and salt and pepper.
- Stir the goat cheese with a fork or a wooden spoon. Taste the goat cheese, and figure out if it needs anything else. If you want it to be more tangy, add more lemon juice. If it tastes a little flat, try some additional salt. Is there anything that would make it more wonderful than it is?
- Once you're happy with the flavor, you're ready to spread, dollop and dot it onto anything you desire.