Homemade Herbed Chevre Spread With Grilled Crostini

READY IN: 30mins
Recipe by keeney

From "Flavours" Summer 2006

Top Review by alligirl

Yum, yum, yum! I reduced the recipe by about 2/3; my 4 oz. (113 ml.) goat cheese, with added ingredients is perfect for 4 people, as an appy! It was late when fixing, so I just used the toaster oven for the crostini; I will try this with the crostini, as directed, soon! I added approx. 1/2 tsp. of herbes de provence, as my 'herb' addition. I'm throwing this into my "Best of...." cookbook! That says aLOT! Thanks for sharing, keeney!

Ingredients Nutrition

Directions

  1. HERBED CHREVE SPREAD.
  2. Using a wooden spoon, break up cheese in a mixing bowl. Slowly stir in heavy cream, mixing well between additions. When smooth, add remaining ingredients, stirring well. Scoop into a serving crock, sprinkle with additional herbs and serve with crostini, whole-wheat pitas or crackers. Covered and refrigerated, this cheese spread mellows and keeps well for several days. Makes 2 cups.
  3. CROSTINI.
  4. Cut a couple of baguettes (preferably day-old) into 1/4" slices. Fill a small pot with olive oil and set over medium-low heat. When warmed, add garlic; turn off heat and let sit for 10 minutes. Drain oil into a small bowl, discarding garlic. Brush garlic oil on one side of baguette slices. Grill oiled side of baguette slices on a BBQ until lightly charred. Serve warm with cheese spread.

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