While warm weather may be creeping in, this goat cheese spread with sun-dried tomatoes is the best way to summer on your table today!
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I love summer food. Bright, bold flavors that you think about all year long. But in the middle of winter (or, spring that’s not so springlike yet), it’s tough to get the ingredients to bring those summer dishes to life.
Enter goat cheese spread with sun-dried tomatoes! It makes an amazing appetizer and takes about 5 minutes to whip up.
Fresh basil is crucial here! It’s what really brings the freshness, the summer to the taste. You can always find it in your supermarket, or keep a plant on your kitchen counter for easy access year-round.
Before you start, taste your cheese! If it’s nice and tangy, you may want a bit more honey and less salt. If it’s mild (closer in taste to ricotta), you’ll need more salt. I made it recently with a very mild goat cheese and added about 1/4 teaspoon salt (which is certainly more than a pinch) to balance the flavor.
On that note: if you don’t like goat cheese, you can sub in ricotta! It’s more mellow if you don’t like the tang of goat cheese. Just make sure to get a nice one: in simple dishes, the base ingredients have to be quality.
It comes together in just a few minutes, but it’s best when you make it an hour or so before eating. That way, the flavors come together perfectly. Just pop it in the fridge and pull it out when people arrive!
Use the leftovers as a great spread on a sandwich. I love it with just prosciutto and spinach on toasted bread – so easy and so delicious!
That being said, when I make this for a party or gathering, there’s never leftovers! It disappears like that. But I’m not above making a batch to go on sandwiches for the week.
Tools you’ll need: knife, cutting board, bowl.
Goat Cheese Spread with Sun-Dried Tomatoes
Ingredients
- 7 oz goat cheese
- ⅓ cup sun-dried tomatoes
- ¼ cup basil fresh
- 3 sprigs oregano fresh
- 1 drizzle honey
- ½ lemon of lemon zest
- salt & pepper to taste
Instructions
- Take the sun-dried tomatoes out of the oil and pat dry, then chop into small bits. The smaller the better. Chop the basil into bits as well, and strip the oregano from the stem.
- Combine the cheese, sun-dried tomato, basil, oregano, lemon zest, a drizzle of honey and generous pinch of salt and pepper.
- Stir well and taste. Adjust to taste, using the tips above if you need help.
- Tastes great immediately, or let it refrigerate for a few hours for an even better flavor! Serve with whatever your favorite crackers or veggies.
Five minutes is all you need to put summer on your table!
Looking for more quick and easy appetizers? Try tomato salad, prosciutto and melon, or corn and bean salsa!
