Goat Cheese Recipe

Soften and combine cheeses

Place the fresh chevre and room-temperature cream cheese in a medium mixing bowl. Use a fork or rubber spatula to break them up until roughly combined.

Whip to smooth

Using a handheld mixer (or a whisk and some elbow grease), beat the cheeses on low-to-medium speed while adding the milk/cream, olive oil, honey, and lemon juice. Continue until the mixture is smooth, light and spreadable (about 1–2 minutes with a mixer, 3–4 minutes by hand).

Season and fold herbs

Stir in the sea salt, black pepper, minced chives, and chopped thyme until evenly distributed. Taste and adjust seasoning—add more salt, pepper, or honey to balance acidity and sweetness.

Transfer the spread to a shallow serving bowl or form into a log or dome on a small platter. Smooth the top with a spatula or use the back of a spoon for a rustic finish.

If using nuts, toast them in a dry skillet over medium heat for 3–4 minutes, stirring frequently, until fragrant and lightly browned. Cool slightly and chop coarsely.

Drizzle the goat cheese spread lightly with the 1 tsp olive oil, sprinkle chopped toasted nuts over part of the surface, scatter microgreens or herb sprigs, finish with a small pinch of sea salt flakes and a crack of coarse black pepper.

Slice and toast the bread or warm crostini. Arrange slices or crackers on a serving board alongside the bowl or platter of goat cheese spread.

Serve with fresh fruit (grapes, sliced pear or apple) on the side. Encourage guests to spread the cheese on bread/crackers and top with nuts or microgreens as desired.