Years ago, I became a fan of Trader Joe’s Goat’s Milk Creamy Cheese. It’s a simple mix of goat cheese, goat’s cream, salt, and cheese cultures. Over the years I found many ways to use it, but my standby has been using it as a spread. Lately, I’ve been in the mood to try my hand at creating a goat cheese spread of my own with a little added flavor interest.
I’ve experimented, using my food processor, turning chilled goat cheese into delicious concoctions. Here is one rendition; it teams goat cheese with a little mild cheddar, seeded sweet cherry peppers, and cream. I like to serve it with dill spiked Triscuits or thinly sliced baguette.
Pimento cheese? Yes, It’s kind of an updated goat-centric nod to that Southern classic
Goat Cheese Spread with Sweet Peppers
Yield: About 1 1/4 cups
INGREDIENTS
1/2 (packed) cup shredded mild cheddar cheese
5 ounces soft goat cheese, sometimes labeled chevre
2 red sweet cherry peppers, stemmed, halved, seeded; see cook’s notes
2 1/2 tablespoons heavy whipping cream
Optional if needed: 1 tablespoon dry white wine
For serving: dill-flavored Triscuits, thinly sliced baguette, or crackers
Optional for serving: carrot sticks, celery stalks, jicama sticks
Cook’s notes: Sweet cherry peppers are sold in most supermarkets, usually stocked along with the pickles in jars. Most often they are packed with some red and some green sweet peppers. The red ones are prettier in this spread.
DIRECTIONS
1. Place shredded cheddar cheese in food processor. Process until very finely chopped. Add goat cheese, sweet cherry peppers, and cream. Process until smooth, scraping down sides of the workbowl as needed. This will be a spread-like consistency. If you want a thinner dip-like consistency, add 1 tablespoon white wine and process until smooth.
Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at @CathyThomas Cooks.com.
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