Goat Cheese Butter

Name: Goat Cheese Butter
Ingredients: 2 tablespoons extra-virgin olive oil or domestic nut oil, such as hazelnut or pecan, or honey; 2 tablespoons extra-virgin olive oil or domestic nut oil, such as hazelnut or pecan, or honey; 2 tablespoons extra-virgin olive oil or domestic nut oil, such as hazelnut or pecan, or honey; 6 ounces fresh goat cheese, such as domestic chabis or imported Montrachet, at room temperature; 6 ounces fresh goat cheese, such as domestic chabis or imported Montrachet, at room temperature; 6 ounces fresh goat cheese, such as domestic chabis or imported Montrachet, at room temperature; 6 ounces cream cheese, at room temperature; 2 tablespoons extra-virgin olive oil or domestic nut oil, such as hazelnut or pecan, or honey; 2 tablespoons extra-virgin olive oil or domestic nut oil, such as hazelnut or pecan, or honey

Preparation info

Makes about
2 cups

Difficulty
Easy

Appears in

The Bread Lover's Bread Machine Cookbook

By Beth Hensperger

Published 2000

About

The half and half combination of two mild cheeses makes a spread that even people who say they don’t like goat cheese will love. Serve with fresh bread or crostini, or use it to dress up your toast drizzled with honey.

Ingredients

6 ounces cream cheese, at room temperature
6 ounces fresh goat cheese, such as domestic chabis or imported Montrachet

Starter
Gluten-free
Vegetarian

Method

Using a wooden spoon, an electric mixer, or a food processor, beat the cheeses together until fluffy and well blended. Scrape the mixture into a small crock or bowl lined with 2 layers of damp cheesecloth. Pack down the cheese, and fold the edges of the cheesecloth over the top to cover completely. Cover with plastic wrap. Store in the refrigerator for up to 2 days. To unmold the cheese, unwrap