Posted by Stephanie Simpson on
Change of plans!
After a week focused entirely on frozen treats, you’re probably battling a bit of brain freeze. So I’ve decided to push back the final grown-up snow cone to later this week and today am sharing something that’s neither slushy nor sweet, and - bonus! - is ready to go in a near-instant.
In retrospect, it may have been a bad idea.
Because in place of a good(ish)-for-you-granita, I’ve decided to pass along a simple recipe for transforming an already-delicious cheese into a ridiculously-delicious cheese: a lemon-and-thyme-tinged-and-topped goat cheese spread. And, if you’re anything like me and consider cheese to be synonymous with “balanced meal”, that’s dangerous.
Truly, if I didn’t have some self control, the entire five ounces would have been but a memory. A good memory, undoubtedly. But I mean, five ounces. That’s like eating a cell phone made of cheese.
Now, supposedly - supposedly - five ounces is enough to share between eight people. But if you have seven fellow cheese-for-supper sympathizers in your group, you may want to double the recipe. Or maybe just don’t serve it as a main course.
But I can’t be sure on that last point.
See, it’s hard to hear the voice of reason over the other voice in my head whose violent coughs sound a whole lot like the word “hypocrite”.
Lemon & Thyme Goat Cheese Spread
Adapted from Bon Appétit
Makes about 3/4 cup
5 oz. (~3/4 cup) soft goat cheese at room temperature*
2 tsp lemon zest
2 tsp fresh thyme, chopped
1 clove of garlic, minced
fresh-ground black pepper
3-4 tsp extra virgin olive oil
1. In a small bowl, mix together lemon zest, thyme, garlic and a big pinch of pepper. In a separate bowl, mix together goat cheese and half of the zest mixture. Stir olive oil into the remaining zest mixture.
2. Shape goat cheese mixture into a ball and flatten to disc roughly 2.5 inches across. Pour zest-oil mixture overtop goat cheese. Serve with toasted slices of baguette, crackers, veggies, etc. - ooh man!
*If you’re not into the flavour of goat cheese, ask your local cheese expert to recommend a mild goat cheese or try substituting a soft, tangy, spreadable cows-milk cheese.