Whipped Goat Cheese Recipe
za'atar, mozzarella, spiced goat cheese, olive oil, honey & grilled flatbread
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Ingredients
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Whipped Goat Cheese
Za'atar Mozzarella Topping
Grilled Flatbread & Garnish
Method
Whipped Goat Cheese
- 1
Soften cheeses
Remove goat cheese and cream cheese from the refrigerator and let sit at room temperature for 20–30 minutes so they soften slightly for easier whipping.
- 2
Whip
Place softened goat cheese and cream cheese in the bowl of a food processor (or a medium bowl if using an electric hand mixer). Add 2 tablespoons heavy cream, 1 tablespoon extra-virgin olive oil, 1 teaspoon fresh lemon juice, 1 teaspoon fine sea salt, and 1 teaspoon freshly ground black pepper.
- 3
Process to smooth
Process or beat on medium-high until the mixture becomes very smooth and airy, about 1–2 minutes. Stop to scrape down the sides with a spatula and continue until light and spreadable. If mixture seems too thick, add up to 1 more tablespoon heavy cream, 1 teaspoon at a time, to reach desired consistency.
- 4
Adjust seasoning
Taste and adjust salt, pepper, or lemon as needed. Transfer whipped goat cheese to a shallow serving bowl and smooth the top with a spoon.
Za'atar Mozzarella Topping
- 5
Prepare mozzarella
If using small mozzarella balls, drain and pat dry with paper towels. If using a larger piece, tear into bite-sized pieces or thin strips.
- 6
Season mozzarella
Toss mozzarella with 2 teaspoons za'atar, 1 tablespoon olive oil, and a pinch of the stored red pepper flakes (if using). Taste and add more za'atar if you prefer a stronger herbal-sesame flavor.
- 7
Assemble topping
Evenly scatter the seasoned mozzarella over the center of the whipped goat cheese in the serving bowl. Drizzle 1 tablespoon honey over the mozzarella and around the whipped cheese. Finish with a light dusting of za'atar (about 1/4–1/2 teaspoon) and a few twists of fresh pepper.
Grilled Flatbread & Garnish
- 8
- 9
Brush flatbreads
Brush both sides of each flatbread with the 2 tablespoons olive oil. If desired, sprinkle a light dusting of smoked paprika (about 1/4 teaspoon per flatbread) on one side for color and smokiness.
- 10
- 11
