GOAT CHEESE SPREAD, THREE WAYS

GOAT CHEESE SPREAD, THREE WAYS image

Yield 3 Cups

Number Of Ingredients 14

FOR THE DILL AND RED ONION SPREAD:
8 ounces mild goat cheese, at room temperature
1/4 cup minced red onion
1 bunch fresh dill, minced
Kosher or sea salt (optional)
FOR THE OREGANO AND LEMON ZEST SPREAD:
8 ounces goat cheese, at room temperature
1 tablespoon fresh lemon zest (from 2 or 3 lemons)
1 tablespoon finely chopped fresh oregano
1/4 teaspoon cracked black pepper
FOR THE SPICY PEPPER AND THAI BASIL SPREAD:
2 green chili peppers, such as serrano or jalapeno
8 ounces goat cheese, at room temperature
1 tablespoon chopped Thai basil

Steps:

To make the dill and red onion spread: Place the goat cheese in a mixing bowl. Fold in the red onion and dill until evenly distributed. Taste, and add salt if needed. Chill thoroughly before serving. The yield is 1 cup. To make the oregano and lemon zest spread: Place the goat cheese in a mixing bowl. Fold in the lemon zest, oregano and pepper until evenly distributed. Chill thoroughly before serving. The yield is 1 cup. To make the spicy pepper and Thai basil spread: Char the peppers over an open flame until blackened all over. Wrap each one in aluminum foil and let sit for a few minutes, then unwrap; peel off and discard the skins. Finely dice the flesh of the peppers, transferring it to a mixing bowl as you work; add the amount of seeds you like (for spicy heat). Add the goat cheese and Thai basil, folding those in until well incorporated. Chill thoroughly before serving. The yield is 1 cup.