Lemon thyme goat cheese spread

Sometimes I top this with a chutney for another flavor/color contrast. This was a cranberry crystallized ginger kind.

This super-easy goat cheese spread is a very usual suspect at any gathering at my house. It’s nearly universally popular, with a fresh lemony tang. I say nearly universally, because once a guest took a bite and blurted out, “Do you have to put garlic in everything?” Point taken, but yes, I pretty much do. 

The garlic certainly works in this dish, but I suppose it could work even without it if you’re one of those people. I actually reduced the amount of garlic slightly from the original recipe. I promise a non-garlicky cheese option for tomorrow’s post, just to show that I can make something without garlic every once in a while. If I have to, I guess.

Herbed and lemon goat cheese spread

Adapted from Bon Appetit, May 1999

Ingredients

2 4-ounce packages goat cheese, room temperature

1 tablespoon fresh thyme leaves, divided

1 tablespoon grated lemon peel

1 large garlic clove, minced

3 tablespoons olive oil

Method

Mix goat cheese, 2 teaspoons thyme leaves, lemon peel and garlic in serving bowl. Season with pepper. Add remaining thyme leaves to olive oil. Drizzle over cheese and serve with toasted baguette slices.