Herbed Chèvre

You didn't think that I would share a bunch of fabulous nibbles and snacks recipes without including at least one that was made almost entirely of cheese, now did you?

About 15 years ago I tried this recipe from The Silver Palate Good Times Cookbook by Julee Rosso and Sheila Lukins (I love these ladies!), and it became an instant favorite.
It is super rich and flavorful, and is always one of the first things to disappear when served at a party or an apéro dînatoire.

Herbed Chèvre
makes 2 cups

• 1 log (12 ounces) Montrachet or other soft mild chèvre
• 1/4 cup heavy or whipping cream
• 3 bunches (about 12 stems each) chives, finely snipped
• 1 teaspoon dried thyme
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon fresh lemon juice
• 1 teaspoon grated lemon zest

1. Break the log of Montrachet into 4 pieces and process in a food processor fitted with a steel blade while slowly adding the cream. Process until smooth. Scrape into a mixing bowl. Whisk in the chives, thyme, pepper, lemon juice and zest. Refrigerate several hours to allow flavors to blend.  
2. Transfer to a serving bowl and serve with crusty bread...

I've also tried it using my homemade chèvre, but without the cream and by simply mixing it in a bowl with a spoon, instead of in a food processor. The flavor is more tangy and the texture is much lighter, but it is just as delicious.

Previous recipes: Spiced Party Pecans and Smoked Salmon in Endive Leaves
Bonus recipe: Savory Palmiers

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