Goat
Cheese and Kalamata Olive Spread
This
recipe is based on one found in Weir Cooking, Recipes from the Wine Country
4
oz. goat cheese
1
Tablespoon whole milk
2
cloves of garlic, minced
1
tablespoon chopped flat-leaf parsley
1
teaspoon chopped fresh oregano
1
teaspoon chopped fresh thyme
Pinch
of dried red pepper flakes
2
tablespoons chopped imported black olives, such as Kalamata or Nicoise
Salt
and pepper to taste
In
a small bowl, mash together the goat cheese and milk until smooth. Add the
garlic, parsley, oregano, thyme, and red pepper flakes. Mix in the olives and
season to taste with salt and pepper.
This
spread is delicious right out of the bowl, but try it on crackers, pita
toasts, or bruschetta.
For
a spectacular meal, use about 3/4 of it in stuffed
chicken breasts*, then fold the rest into mashed potatoes...add a tossed
green salad and you are set!
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