Whipped Goat Cheese Recipe

Bring ingredients to room temperature

Remove goat cheese and cream cheese from the refrigerator 20–30 minutes before starting so they soften and blend smoothly.

In a small food processor or using a stand mixer fitted with the paddle or a handheld electric mixer, add the goat cheese and softened cream cheese. Pulse briefly to break up.

Add the heavy cream, olive oil, lemon zest, lemon juice, honey, salt, and freshly ground black pepper. Whip on medium-high speed until the mixture is light, airy and spreadable (about 1–2 minutes). Scrape down the sides as needed so there are no lumps.

Taste and adjust seasoning: add up to 1 tsp more honey for sweetness or up to 1/4 tsp more salt if needed. If mixture is too thick, add additional heavy cream 1 tsp at a time until you reach a soft, pipeable consistency.

Transfer whipped goat cheese to a shallow serving bowl and smooth the top with the back of a spoon, leaving space for hot honey and garnishes.

In a small saucepan or microwave-safe bowl, combine the honey, red pepper flakes, apple cider vinegar, and smoked paprika (if using). Warm gently over low heat for about 1–2 minutes just until the honey loosens and the pepper infuses. Do not boil.

Taste carefully (it will be hot). If you want more heat, add an extra 1/4 tsp red pepper flakes and warm another 30 seconds. Let the hot honey cool slightly so it's warm but pourable.

Trim and thinly slice the green onions on a sharp bias; reserve some white and most green portions. Finely snip chives if using. Roughly chop toasted nuts if using.

Just before serving, scatter sliced green onions, chives and chopped nuts over the whipped goat cheese. Drizzle the warm hot honey over the center and around the surface in a decorative pattern (about 1–2 tablespoons per serving plate, adjust to taste). Finish with a light sprinkle of flaky sea salt and a grind of black pepper.

If using pre-made boxty slices or potato cakes: heat a large nonstick skillet over medium-high heat and add the neutral oil. When oil shimmers, add boxty slices in a single layer (work in batches if necessary). Fry 2–3 minutes per side until golden and crisp.

If using thick potato chips or homemade potato rounds: pan-fry or shallow-fry similarly until crisp and golden. Drain on paper towels and season immediately with 1/2 tsp salt.

Keep chips warm in a low oven (200°F / 95°C) on a baking sheet while you finish the goat cheese and hot honey if needed.

Serve the whipped goat cheese with boxty chips alongside for scooping. Suggest 3–4 chips per person as an appetizer; place remaining chips on a platter beside the cheese.