I feel like I was late to the game with my goat cheese love. I know this is shocking, but I was first introduced to a legit cheese board post college. I guess in college, no one was inviting me over for a fancy cheese plate and a game of beer pong–although that sounds like an ideal night (but champagne pong for me!)! Anyway, I remember a few years ago, my roomie at the time (and BFF) told me she was going to make a cheese board for Friendsgiving. I had no idea at the time what she meant by that but I learned it was a LEGIT, glorified cheese plate that would soon be making an appearance in my life every week practically. How did goat cheese come into this story? Funny you ask, because that same said roomie, hates goat cheese so it wasn’t part of her cheese board but it soon became part of mine. I started mixing goat cheese with all sorts of sweet things–jams, honey, etc. and realized I was obsessed with the sweet and salty combo.
Now onto another tangent that will get us to the recipe here soon, I promise. One of my favorite restaurants in Kansas City is a placed called Rye. It’s american, upscale, home style cooking–fried chicken, mac & cheese, shrimp & grits, and drum roll please….whipped goat cheese. The recipe is to-die-for and have always wanted to try to re-create at home. And let me tell you guys, this one comes pretty darn close. If you haven’t been to Rye, but enjoy goat cheese, try this recipe! I made it for a girl’s night last night and it took me all of 20 minutes to put together. AND, all of the crostini was eaten up! SO good!
Whipped Goat Cheese
Goat cheese spread –
11 oz. goat cheese
4 oz. cream cheese
3 tablespoons honey + more for topping
2 cloves garlic, chopped
2 teaspoons fresh thyme, chopped
1 lemon, juiced
Salt & pepper (I was pretty generous with it!)
Ciabatta or baguette roll, cut into slices
Goat cheese spread –
- Throw all ingredients into blender and mix until well blended
- Place in cute bowl and top with more honey, if you like!
- Cover sliced bread with butter and bake at 375 degrees for 12-15 minutes (or until golden brown)
Serve dip cold with warm crostini–sooooo good!