Cheese Goat Recipe

Prepare ingredients

Remove the fresh goat cheese from the refrigerator 15–20 minutes before starting so it softens slightly. Finely zest and juice the lemon, and finely chop the chives and thyme.

Place the softened goat cheese in a medium mixing bowl. Using a fork or a rubber spatula, break it up so it becomes easy to blend.

Add the milk or cream and olive oil to the goat cheese. Stir vigorously with the fork or use a hand-held electric mixer on low for 15–20 seconds until the mixture is smooth and spreadable. If it seems too thick, add up to another 1 tablespoon of milk, 1 tsp at a time, until the desired consistency is reached.

Fold in the lemon zest, lemon juice, chopped chives, chopped thyme, honey, 2 pinches of sea salt, and half the black pepper. Taste and adjust seasoning, adding the remaining salt and pepper as needed.

Transfer the spread to a serving bowl and use the back of a spoon to create a small well in the center for a finishing drizzle of olive oil or honey if desired.

Toast slices of rustic bread or crostini until golden and crisp. If using a baguette, slice on the bias 1/3 inch thick and brush lightly with olive oil before toasting.

Arrange the toasted bread on a platter. Spoon generous dollops of the goat cheese spread onto each piece, or present the spread in a bowl with crostini alongside for communal serving.

Top each crostini or the shared spread with thin slices of fresh pear or apple and a sprinkle of chopped walnuts. Drizzle a little honey over the top for a touch of sweetness and finish with remaining black pepper and microgreens or herb sprigs if using.

Serve immediately at room temperature so the goat cheese spread is creamy and easy to spread.